JP2009125058A - Method for producing extract for tea-based beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an extract for tea-based beverage, containing non-polymer catechins at a high concentration and having proper flavor, without damaging the natural flavor of each tea. <P>SOLUTION: The method for producing the extract for the tea-based beverage includes a step A for collecting an extract A, by inserting one or more kinds of the tea having 15 mg/100 mL or higher caffeine-analyzed value of the extract obtained by a cup test, and water for the extraction at 30-60°C in an amount corresponding to 5-30 times as much as the total mass of the tea; a step B for collecting an extract B, by inserting one or more kinds of the tea having lower than 15 mg/100 mL caffeine-analyzed value of the extract obtained by the cup test, and water for the extraction at 40-100°C, in an amount corresponding to 40-100 times as much as the total mass of the tea; and a step C for mixing the extract A and the extract B. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing an extract for tea-based beverages containing a high concentration of non-polymer catechins.

  In recent years, large quantities of canned or bottled tea-based beverages have been sold. These tea-based beverages are usually produced using an extract obtained from a single tea or a plurality of types of tea. To balance bitterness, astringency, flavor, umami, etc., a single tea In many cases, multiple types of tea are used.

  As a method for producing a tea-based beverage using a plurality of types of tea, for example, gyokuro tea leaves are extracted for 2 to 6 minutes using 40 to 60 ° C. extraction water in a kneader extractor, and deep steamed tea in another kneader extractor. A method of extracting 3 to 7 minutes using water for extraction at 55 to 80 ° C. and mixing the obtained tea extracts (Patent Document 1), the weight of tea leaves in a kneader extractor 40 times or more of the extract obtained by extracting with hot water at 85 to 95 ° C. for 3 to 12 minutes and the tea leaves of green tea in a separate kneader extractor 40 times the weight of tea leaves A method of mixing an extract obtained by extracting for 3 to 10 minutes using 60 to 70 ° C of hot water at a predetermined amount or more (Patent Document 2), further putting tea leaves in a column-type extractor, cold water or heat Obtained by draining the extract while continuously supplying water The ratio of non-polymer catechins in liquid A / weight ratio of non-polymer catechins in liquid B of tea extract A and extract B obtained by immersion and extraction with a kneader extractor is a predetermined ratio. A method for producing a tea beverage using a tea extract mixed in this manner (Patent Document 3) has been proposed.

JP-A-8-126472 JP 2006-187253 A JP 2005-168429 A

However, in these conventional techniques, since batch extraction using a kneader extractor is adopted, it is difficult to obtain a tea-based beverage in which aroma components are easily deviated and the flavor and non-polymer catechin concentration are balanced. There's a problem. In addition, in the case of batch extraction, an extract with a substantially uniform component concentration can be obtained between batches, but it is difficult to appropriately adjust the amount of components in the extract between batches.
In addition, when using multiple types of tea, the extraction conditions for maximizing umami and flavor vary depending on the type of tea, and the concentration of non-polymer catechins varies depending on the extraction conditions, resulting in bitterness and astringency. Therefore, it is not easy to obtain an easy-to-drink tea-based beverage having a high flavor of non-polymer catechins and balanced in umami, flavor, bitterness, astringency, egg taste, and the like.
The present invention uses a method for producing a tea-based beverage extract containing a high concentration of non-polymer catechins and having a good flavor without impairing the taste of each tea, and the tea-based beverage extract. The object is to provide a packaged tea beverage.

  The present inventors extract a plurality of types of teas having different properties by using a column type extractor under specific conditions and mix each extract, thereby reducing the flavor and non-heavyness without impairing the taste of each tea. It has been found that an extract with a balanced catechin concentration can be obtained.

That is, in the present invention, one or more teas whose caffeine analysis value of the extract obtained by the cup test is 15 mg / 100 mL or more are charged into a column-type extractor, and 5% of the total mass of the tea is obtained. A process of collecting extraction liquid A by supplying 30 to 60 ° C. extraction water corresponding to ˜30 times the amount, and 1 of tea whose caffeine analysis value of the extraction liquid obtained by the cup test is less than 15 mg / 100 mL B step of charging seeds or two or more species into a column type extractor, collecting extraction liquid B by supplying 40 to 100 ° C. extraction water corresponding to 40 to 100 times the total mass of the tea, The manufacturing method of the extract for tea type | system | group drinks including the C process which mixes the extract A and the extract B is provided.
The present invention also provides a packaged tea-based beverage obtained by filling a tea-based beverage extract obtained by such a production method as it is or after diluting it into a container.

  ADVANTAGE OF THE INVENTION According to this invention, the deviation of an aroma component can be prevented and the extract for tea-type drinks which contain non-polymer catechins by high concentration and has favorable flavor can be manufactured simply. Since such an extract has a high fragrance and has little bitterness and taste, the use of the extract provides an easy-to-drink packaged tea-based beverage that can ingest large amounts of non-polymer catechins. Is possible.

  The method for producing an extract for tea-based beverage of the present invention is characterized by comprising an A step, a B step and a C step. Hereinafter, each step will be described.

(Process A)
In step A, one or more teas whose caffeine analysis value of the extract obtained by the cup test is 15 mg / 100 mL or more are charged into a column-type extractor, and 5 to 30 based on the total mass of the tea. In this step, extraction water at 30 to 60 ° C. corresponding to the double amount is supplied to extract extract A.
In the present invention, column extraction using a column type extractor is adopted as an extraction method. Column extraction refers to a method of filling a column type extractor with tea and passing extraction water therethrough to obtain an extract. .

The column type extractor is not particularly limited as long as it has an extraction water supply port and an extraction liquid extraction port. For example, 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 sides can be used. The column may be installed vertically or horizontally. Specifically, a closed extraction column 1 as shown in FIG. 1 can be used. The extraction column 1 includes an extraction water supply shower nozzle 2 and an extraction water supply valve 3 for supplying extraction water, and an extraction liquid extraction valve 4 for extracting extraction water. A tea holding plate 5 is attached to hold tea 6.
The tea holding plate is not particularly limited as long as it can separate the tea and the extract, but a wire mesh (mesh) is preferable, and a plate having a flat shape, a conical shape, a pyramid shape, or the like can be used. Moreover, it is preferable that the mesh size of a wire mesh is 18-100 mesh from the point of isolation | separation of the tea and the tea extract which were substantially prepared.

  Examples of the tea making means used in step A, that is, the degree of fermentation, include non-fermentation, semi-fermentation, and fermentation. As non-fermented tea, green tea such as sencha, bancha, gyokuro, tencha, tea with tea made from teas obtained from the genus Camellia, such as C. sinensis and C. assamica, Yabutaki, or hybrids thereof Is mentioned. Semi-fermented tea or fermented tea includes teas, oolong teas, black teas made from teas obtained from the genus Camellia, for example, C. sinensis and C. assamica, Yabukita seeds, or hybrids thereof, through a semi-fermentation or fermentation process Tea etc. are mentioned. Among these, non-fermented tea having a high content of non-polymer catechins is preferable.

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.
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 120 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 bitterness suppressing effect and flavor.
In the present invention, not only a single tea but also two or more kinds of tea can be used in combination.

In step A, tea whose caffeine analysis value of the extract obtained by the cup test is 15 mg / 100 mL or more is used, but a caffeine analysis value of 20 mg / 100 mL or more, particularly 30 mg / 100 mL or more is preferable. A caffeine analysis value of less than 15 mg / 100 mL is not preferable in terms of flavor and catechin extraction efficiency. The upper limit of the caffeine analysis value is preferably 45 mg / 100 mL from the viewpoint of the original appearance of the beverage.
Here, in this specification, the cup test means that 3 g of tea is weighed into an examination teacup (capacity 200 cc), 180 mL of hot water is poured into the tea, and the mixture is allowed to stand for 5 minutes, and then the sensory test is performed on the extract from which the tea shell is removed. That's good (new tea leaf business revised edition 6th edition August 10, 1980 edited by the Shizuoka Prefectural Tea Chamber), and the caffeine analysis value is the amount of caffeine contained in the extract obtained by this cup test Is an analysis. And based on this analysis result, the tea to be used is selected. The caffeine content can be analyzed by a high performance liquid chromatograph by the measurement method described in the examples described later in the same manner as the non-polymer catechin content.

  The extraction water can be appropriately selected from tap water, distilled water, ion-exchanged water, etc., but ion-exchanged water is preferred in terms of taste. Moreover, you may add ascorbic acid or its salt, baking soda, etc. to the water for extraction. The concentration of ascorbic acid or a salt thereof is 0.01 to 0.2% by mass, further 0.02 to 0.15% by mass, particularly 0.03 to 0.1% by mass, from the viewpoint of antioxidant effect and taste. Is preferred.

As the extraction method, a so-called circulation method, one-pass method, or the like can be employed. Here, in this specification, the “circulation method” refers to an extraction method in which the extract obtained from tea is returned again into the column type extractor and this operation is repeated, while the “one-pass method” is extracted. This is an extraction method in which the extracted liquid is extracted by passing water once without returning it to the column type extractor.
In addition, as the water flow direction, the extraction water may flow from the bottom to the top of the column type extractor (upflow) or may flow from the top to the bottom of the column type extractor (downflow). An upward flow capable of preventing the tea from being clogged in the column type extractor due to compaction is preferable.

The extraction magnification, that is, (extraction water supply amount) / (total tea mass) is 5 to 30, more preferably 10 to 30, and particularly preferably 15 to 30. Thereby, the non-polymer catechin density | concentration in an extract can be raised.
The value obtained by dividing the supply rate of the extraction water by the column cross-sectional area, that is, the linear velocity of the extraction water in the column type extractor is 0.9 to 1.9 cm / min, more particularly 1.1 to 1.7 cm / min. 1.3 to 1.5 cm / min is preferable. Thereby, it is possible to efficiently extract tea while preventing the tea from being consolidated and blocked.
Although the temperature of the water for extraction is 30-60 degreeC, 40-60 degreeC, especially 50-60 degreeC are preferable. If it is lower than 30 ° C., it is not preferable in terms of the flavor of the extract and the extraction efficiency of catechins. On the other hand, when it exceeds 60 degreeC, it is unpreferable on the flavor of an extract.
The residence time is preferably 3.5 to 6.5 minutes, more preferably 4.5 to 6.5 minutes, and particularly preferably 5.5 to 6.5 minutes. Thereby, a non-polymer catechin can be obtained at a high concentration, and an extract rich in flavor can be obtained.

In the present invention, a part or all of the obtained extract can be used as the extract A. For example, it is possible to use only the extract collected at the extraction stage in any one of the initial stage, the middle stage of extraction, and the late stage of extraction, or use an extract obtained by mixing a part or all of them. Alternatively, the extract from some extraction stages may be discarded, and the extract collected at other extraction stages may be used. For example, from the viewpoint of flavor improvement, the initial extraction is discarded and the subsequent extraction is performed. An extract collected from the stage may be used. In this case, the initial extraction liquid corresponding to 0.15 to 3 times, especially 0.75 to 2.3 times the total mass of tea is discarded, and thereafter (mid-extraction and late extraction) It is preferable to collect the extract. If it is less than 0.15 times, the flavor improving effect tends to be insufficient, and if it exceeds 3 times, the extraction yield of catechins tends to decrease. Further, it is preferable that the sampling rate, that is, (amount of extract extracted) / (total tea mass) is 80% or more, particularly 85% or more of the extraction rate.
The obtained extract A may be subjected to treatment such as activated carbon or membrane treatment.

(Process B)
In Step B, one or more teas whose caffeine analysis value of the extract obtained by the cup test is less than 15 mg / 100 mL are charged in a column-type extractor, and 40 to 100 based on the total mass of the tea. This is a step of collecting extraction liquid B by supplying extraction water at 40 to 100 ° C. corresponding to the double amount.

  In step B, the same type of tea as in step A can be used, but tea whose caffeine analysis value of the extract obtained by the cup test is less than 15 mg / 100 mL is used. The caffeine analysis value is preferably less than 12 mg / 100 mL, particularly less than 8 mg / 100 mL. A caffeine analysis value of 15 mg / 100 mL or more is not preferable in terms of flavor balance. The lower limit of the caffeine analysis value is preferably 2 mg / 100 mL from the viewpoint of flavor.

In the B process, the same extraction method as in the A process can be employed.
In the extraction conditions, the supply amount of the extraction water is 40 to 100 times the total amount of tea, but is preferably 50 to 90 times, particularly 60 to 80 times. If it is less than 40 times the amount, it is not preferable from the taste and the extraction efficiency of catechins, and if it exceeds 100 times the amount, it is not preferable on the flavor. That is, the extraction magnification is 40 to 100, preferably 50 to 90, and particularly preferably 60 to 80. Thereby, it is possible to extract an extract having a good balance between flavor and physical properties.
Although the temperature of the water for extraction is 40-100 degreeC, 50-90 degreeC, especially 55-80 degreeC are preferable. If it is less than 40 ° C., it is not preferable in terms of flavor, and if it exceeds 80 ° C., the bitter astringency is enhanced depending on the type of tea used, which is not preferable.

  In Step B as well as Step A, a part or the whole of the extract can be used as Extract B, but it is preferable that all of the extract obtained by supplying the extraction water is used as Extract B. .

(Process C)
The C process is a process of mixing the extract A obtained in the A process and the extract B obtained in the B process. The mixing ratio of the extract A and the extract B can be appropriately determined according to the taste of the target tea beverage, but the mixing mass ratio of the extract A and the extract B (A / B) Is preferably from 1 to 5, more preferably from 1.5 to 4.5, and particularly preferably from 2 to 4, from the viewpoints of securing the concentration of non-polymer catechins in the tea-based beverage extract and maintaining the flavor.

  Thus, an extract for tea-based beverages is obtained. The content of non-polymer catechins in the extract for tea-based beverages is preferably 0.1 to 0.5% by mass, and more preferably 0.3. It is preferably -0.5% by mass, particularly 0.4-0.5% by mass. In order to obtain a tea-based beverage extract containing non-polymer catechins at such a concentration, for example, the extract A and the extract B may be mixed at the aforementioned ratio. Here, non-polymer catechins are non-epimeric catechins such as catechin, gallocatechin, catechin gallate, gallocatechin gallate, and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate, epigallocatechin gallate, etc. And the concentration of non-polymer catechins is defined based on the total amount of the above eight types.

  The tea-based beverage extract obtained by the above process contains a high concentration of non-polymer catechins, but has little bitter astringency and abundant taste, rich flavor, and good flavor. By this, it can be set as a packaged tea beverage. At this time, the concentration of non-polymer catechins is preferably 0.05 to 0.6% by mass, more preferably 0.07 to 0.5% by mass, still more preferably 0.092 to 0.4% by mass, particularly It is desirable to adjust so that it may become 0.12-0.3 mass% preferably. When it is within this range, a large amount of non-polymer catechins can be easily ingested.

  In addition, in the packaged tea beverage of the present invention, 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, Additives such as emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, bitterness adjusters, quality stabilizers, etc. You may mix | blend individually or in combination of 2 or more types.

  Examples of the sweetener include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, sucralose, fructooligosaccharide, and galactooligosaccharide. Examples of the bitterness adjusting agent include cyclic dextrin typified by cyclodextrin. As the cyclic dextrin, α-, β-, γ-cyclodextrin and branched cyclodextrin can be used. Examples of the sour agent include citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid, in addition to fruit juices extracted from natural ingredients. Examples of inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, sodium metaphosphate, and sodium polyphosphate. Examples of organic acids and organic acid salts include citric acid, succinic acid, and itaconic acid. , Malic acid, sodium citrate and the like.

  In addition, ascorbic acid or a salt thereof as an antioxidant can be added to the container-packed tea beverage of the present invention after tea extraction. The concentration of ascorbic acid or a salt thereof in the packaged tea-based beverage is 0.01 to 0.2% by mass, further 0.02 to 0.15% by mass, and particularly preferably from the viewpoint of the antioxidant effect and taste. 03-0.1 mass% is preferable.

  The pH of the packaged tea beverage of the present invention is preferably 3 to 7, more preferably 4 to 7, and particularly preferably 5 to 7 at 25 ° C. in terms of taste and stability of non-polymer catechins.

  The container used for the container-packed tea beverage of the present invention is a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, as with a general beverage, It can be provided in a conventional form such as a bottle. The container-packed tea beverage here means a beverage that can be drunk without dilution.

  The container-packed tea beverage of the present invention is manufactured under the sterilization conditions stipulated in the Food Sanitation Law (for example, UHT sterilization, retort sterilization) if it can be sterilized by heating after filling the container like a metal can. However, for those that cannot be retort sterilized, such as molded containers mainly composed of polyethylene terephthalate (so-called PET bottles) and paper containers that are composited with metal foil or plastic film, A method of sterilizing at a high temperature and short time with a plate heat exchanger or the like and then cooling to a certain temperature and filling the container is adopted. Furthermore, after sterilizing under heat, the pH can be returned to neutral under aseptic conditions, or after sterilizing under heat under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

(Measurement of non-polymer catechins and caffeine)
The extract or beverage was diluted to 100 g with ion-exchanged water, filtered through a membrane filter (0.8 μm), and then diluted with distilled water, and a sample packed in an octadecyl group-introduced liquid chromatograph L-column TM ODS ( 4.6 mmφ × 250 mm: 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 equipped with a chemical substance evaluation research organization. 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. .

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%

Example 1
100 g of green tea (sencha: caffeine analysis value of the extract obtained in the cup test 33.6 mg / 100 mL) is placed in a column-type extractor (inner diameter 97 mm, height 400 mm) and ion-exchanged water heated to 55 ° C is 0.103 L / Min was fed from the bottom of the column. At this time, the height during extraction was 83 mm, the linear velocity was 1.4 cm / min, and the average residence time was 5.9 min. Thereafter, ion-exchanged water heated to 55 ° C. was extracted from the bottom of the column at a rate of 0.107 L / min while extracting the extract from the bottom. At this time, the average residence time was 5.9 min. When the amount of the extract is 1.5 times the amount of the tea leaves charged, the liquid collection is started, and when the amount is 15 times, the liquid flow is terminated, and the liquid in the liquid collection tank is uniformly mixed to obtain the extract A. Obtained (step A).
100 g of green tea (stick tea: caffeine analysis value 7.2 mg / 100 mL) is placed in a column type extractor (inner diameter 97 mm, height 400 mm), and ion-exchanged water heated to 75 ° C. is added from the bottom of the column at a rate of 0.103 L / min. Supplied. At this time, the height during extraction was 83 mm, the linear velocity was 1.4 cm / min, and the average residence time was 5.9 min. Thereafter, ion-exchanged water heated to 75 ° C. was extracted from the top of the column at a rate of 0.103 L / min while extracting the extract from the bottom of the column. At this time, the average residence time was 5.9 min. Liquid collection was started from the beginning. When the mass of the extract became 60 times the charged tea leaf mass, the liquid flow was terminated, and the liquid in the liquid collection tank was uniformly mixed to obtain extract B (Step B) ).
Each obtained extract was mixed at a mass ratio (extract A / extract B) 4 (step C) to obtain an extract for tea-based beverages. The concentration of non-polymer catechin in the tea-based beverage extract was 0.41% by mass. Next, 0.03% by mass of ascorbic acid was added to the tea-based beverage extract, and the mixture was sterilized and then packed into PET bottles by a conventional method to obtain a container-packed tea-based beverage.

(Example 2)
A packaged tea beverage was obtained in the same manner as in Example 1 except that the entire amount of the extract was collected in step A and the extraction conditions in step B were changed to those shown in Table 1. The non-polymer catechin concentration in the tea-based beverage extract was 0.49% by mass.

(Example 3)
A packaged tea beverage was obtained in the same manner as in Example 1 except that the entire amount of the extract was collected in step A and the extraction conditions in step B were changed to those shown in Table 1. The non-polymer catechin concentration in the tea-based beverage extract was 0.49% by mass.

Example 4
The same method as in Example 1 except that the extraction conditions in step A were changed to those shown in Table 1 and the whole extract was collected and the mixing mass ratio in step C was changed to that shown in Table 1. A canned tea-based beverage was obtained. The non-polymer catechin concentration in the tea-based beverage extract was 0.38% by mass.

(Comparative Example 1)
100 g of green tea (sencha) was placed in a kneader extractor containing 1500 g of ion-exchanged water at 55 ° C. (corresponding to an extraction ratio of 15 times), and extracted with stirring for 5 minutes to obtain Extract A. In another kneader extractor containing 6000 g of hot water at 75 ° C. (corresponding to an extraction ratio of 60 times), 100 g of green tea (bar tea) was added and stirred and extracted for 5 minutes to obtain an extract B. Subsequently, each extract was mixed at a mass ratio (extract A / extract B) 4 to obtain an extract for tea-based beverages. The non-polymer catechin concentration in the tea-based beverage extract was 0.38% by mass. Next, the tea-based beverage extract was processed in the same manner as in Example 1 to obtain a packaged tea-based beverage.

(Comparative Example 2)
Extract A was obtained in the same manner as Example 1. In a kneader extractor containing 6000 g of hot water at 75 ° C. (corresponding to an extraction ratio of 60 times), 100 g of green tea (bar tea) was added and stirred for 5 minutes to obtain an extract B. Subsequently, each extract was mixed at a mass ratio (extract A / extract B) 4 to obtain an extract for tea-based beverages. The concentration of non-polymer catechin in the tea-based beverage extract was 0.41% by mass. Next, the tea-based beverage extract was processed in the same manner as in Example 1 to obtain a packaged tea-based beverage.

(Comparative Example 3)
Containers were packed in the same manner as in Example 1 except that the extraction conditions in Step A and Step B were changed to those shown in Table 1, and the mixing mass ratio in Step C was changed to that shown in Table 1. A tea-based beverage was obtained. The non-polymer catechin concentration in the tea-based beverage extract was 0.18% by mass.

(Comparative Example 4)
Containers were packed in the same manner as in Example 1 except that the extraction conditions in Step A and Step B were changed to those shown in Table 1, and the mixing mass ratio in Step C was changed to that shown in Table 1. A tea-based beverage was obtained. The non-polymer catechin concentration in the tea-based beverage extract was 0.39% by mass.

(Comparative Example 5)
A packaged tea-based beverage was obtained in the same manner as in Example 1 except that the tea leaves used in Step A and Step B and the extraction conditions in Step A were changed to those shown in Table 1. The non-polymer catechin concentration in the tea-based beverage extract was 0.22% by mass.

(Evaluation of flavor)
Each tea beverage extract was diluted so that the final catechin concentration was 0.10% by mass, and the flavor was evaluated by 4 panelists. Evaluation items are aroma, bitter and astringent taste during drinking, and taste after drinking.

(Evaluation criteria)
A: Very good. ○: Good. Δ: Slightly poor X: Defect.

  The extract for tea-based beverages obtained in Example 1 had no bitterness and astringency and a high aroma. Moreover, the extract for tea-based beverages obtained in Examples 2 to 4 had little bitterness and astringency and high aroma. On the other hand, the extract for tea-based beverages obtained in Comparative Examples 1 to 5 had little fragrance, and Comparative Examples 1 to 5 had bitterness and astringency, and the taste remained.

It is a schematic diagram which shows an example of the column type extractor which can be used for the manufacturing method of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Column type extractor 2 Shower nozzle for water supply for extraction 3 Valve for water supply for extraction 4 Valve for extraction liquid extraction 5 Tea holding plate 6 Tea leaf

Claims (4)

One or two or more teas with a caffeine analysis value of 15 mg / 100 mL or more of the extract obtained in the cup test are charged into a column-type extractor, which corresponds to 5 to 30 times the total mass of the tea A process of collecting extraction liquid A by supplying water for extraction at 30 to 60 ° C.,
One or two or more teas whose caffeine analysis value of the extract obtained by the cup test is less than 15 mg / 100 mL is charged into a column-type extractor, which corresponds to 40 to 100 times the total mass of the tea B step of collecting extraction liquid B by supplying extraction water at 40-100 ° C.
The manufacturing method of the extract for tea type | system | group drinks including the C process which mixes the extract A and the extract B.   The manufacturing method of Claim 1 whose mixing mass ratio (A / B) of the extract A and the extract B is 1-5.   The manufacturing method of Claim 1 or 2 whose content of non-polymer catechins in the extract for tea-based beverages is 0.1 to 0.5% by mass.   A container-packed tea-based beverage obtained by filling a tea-based beverage extract obtained by the production method according to any one of claims 1 to 3 directly or diluted into a container.

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