JP2012005419A - Method of producing tea extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing tea extract which has a subtle top feeling, and an excellent aroma or taste even after manufactured as a tea drink, has high strength, and is excellent in a flavor.SOLUTION: A recovered solution 10 is obtained by significantly collecting an aroma gas component with the subtle top, which has not been able to be collected in a conventional collection method, by causing the aroma gas emitted by steam distillation to contact water drops. The tea extract can be obtained by adding the recovered solution to an extracted solution 13 of distillate residues on which the steam distillation is performed.

Description

  The present invention relates to a method for producing a tea extract. Specifically, by bringing the fragrance gas exhausted when steam-distilling the raw tea leaves into contact with the water droplets, the light top fragrance component that could not be obtained by the conventional recovery method was significantly collected, and this recovered liquid was The present invention relates to a method for producing a tea extract having a light top feeling and excellent in taste obtained by adding to a water extract of a residue obtained by steam distillation. Furthermore, a method for producing a tea extract having a light top feeling, a strong tea fragrance, a high fragrance quality, and a strong umami and astringency of tea by adding a distillate obtained by steam distillation to this tea extract About.

  Tea drinks are non-fermented tea (green tea), semi-fermented tea (Oolong tea), fully fermented tea (black tea) or post-fermented tea (black tea) extracted with cold water, hot water or hot water. It has steadily increased its consumption and established its position in the beverage market. Tea beverages are beverages in which flavor, in particular, taste and aroma are important as quality. This tea beverage is generally sold in a can or a plastic bottle. When manufacturing a tea beverage, a method of extracting an extract (tea extract) from tea leaves and adding the tea extract to the beverage is common. The tea extract obtained by normal water extraction is not sufficiently extracted from the aroma components contained in the tea leaves, and the scent and taste will deteriorate due to the sterilization treatment during the production of tea beverage, It has not reached the point where the original flavor of tea is reproduced as if tea leaves were put in a teapot. Therefore, after the tea leaves are preliminarily soaked or wetted with warm water, the tea leaves are subjected to steam extraction to obtain a distillate, and the extraction residue obtained by water extraction is mixed with the distillate. A method for producing an extract (for example, Patent Document 1), a method for adsorbing an aromatic gas discharged from a fragrance-derived material by steam distillation to an organic synthetic adsorbent and eluting it with a solvent (for example, Patent Document 2), an inert gas Is known in which a flavor-containing gas is generated by contact with a solvent such as alcohols and recovered (for example, Patent Document 3).

  However, the above-mentioned method has a problem of cost and a light top feeling as expected, and it has not been possible to obtain a tea extract having high titer and excellent flavor.

JP2008-092817 JP2007-321017 JP-A-10-286063

  Therefore, in view of the above problems, the present invention provides a method for producing a tea extract having an excellent aroma and flavor with a light top feeling even after being manufactured as a tea beverage, and also excellent in taste. With the goal.

  As a result of repeated studies to solve the above-mentioned problems, the present inventors have a light top feeling that cannot be obtained by a conventional recovery method by bringing aroma gas exhausted in steam distillation into contact with water droplets. A method for producing a tea extract having a light top feeling, high titer and excellent flavor obtained by significantly collecting aroma components and adding the recovered liquid to a water extract of a residue obtained by steam distillation. I found. Furthermore, it discovered that the tea extract which has a light top feeling can be obtained by adding the distillate obtained by steam distillation to this tea extract. Furthermore, a tea aroma with a light top feeling is added to the recovered liquid obtained by bringing the aromatic gas exhausted in the above-described steam extraction into contact with water droplets, to the distillate obtained by steam extraction. Found that can be obtained.

That is, the present invention is as follows.
Item 1. A method for producing a tea extract comprising the following steps (1) to (3):
(1) A step of inducing fragrance gas generated when steam-distilling raw tea leaves, and spraying water droplets on the fragrance gas to recover the fragrance gas component;
(2) A step of extracting a distillate residue obtained by steam-distilling raw tea leaves with water and recovering the extract,
(3) A step of mixing the recovered liquid obtained in step (1) and the extract obtained in step (2).
Item 2. A method for producing a tea extract, which comprises the following steps (1) to (4):
(1) A step of inducing fragrance gas generated when steam-distilling raw tea leaves, and spraying water droplets on the fragrance gas to recover the fragrance gas component;
(2) Steam distillation of raw tea leaves and recovering the distillate,
(3) A process of extracting a distillate residue obtained by steam-distilling raw tea leaves with water and recovering the extract,
(4) A step of mixing the recovered liquid obtained in the step (1), the distillate obtained in the step (2), and the extract obtained in the step (3).
Item 3. A method for producing a tea aroma, comprising the following steps (1) to (3).
(1) A step of inducing fragrance gas generated when steam-distilling raw tea leaves, and spraying water droplets on the fragrance gas to recover the fragrance gas component;
(2) Steam distillation of raw tea leaves and recovering the distillate,
(3) A step of mixing the recovered liquid obtained in step (1) and the distillate obtained in step (2).

  A tea with a light top feeling is obtained by significantly collecting aroma components with a light top feeling that could not be obtained by conventional recovery methods, and adding this recovered liquid to the aqueous extract of the residue obtained by steam distillation of the raw tea leaves. Extract can be obtained. Furthermore, by adding a distillate obtained by steam extraction, it is possible to obtain a tea extract having a light top feeling, high titer and excellent flavor.

It is the figure which showed typically the apparatus for manufacturing the tea extract of this invention. It is the figure which showed the process of inducing | guiding | deriving fragrance gas and spraying a water droplet to fragrance gas, and collect | recovering fragrance gas components.

1 Column-type steam distiller 2 Condenser (cooler)
3 induction tube 4 adsorber 5 exhaust pipe 6 shower nozzle 7 aroma gas recovery liquid circulation pipe 8 circulation pump 9 aroma gas recovery liquid circulation pipe 10 aroma gas recovery liquid 11 distillate recovery pipe 12 distillate recovery tank 13 distillate

  The tea of the present invention is extracted from plants with hot water or water, such as green tea, oolong tea, black tea, roasted tea, puer tea, tochu tea, barley tea, hatto tea, dodomi tea, banaba tea and rafu tea It is something that can be done.

In the present invention, the following steps are essential for producing a tea extract.
(1) A step of inducing fragrance gas generated when steam-distilling raw tea leaves and spraying water droplets onto the fragrance gas to recover the fragrance gas components.
The steam distillation method is a method in which an aromatic component (solid phase) in a raw material is transferred to a gas phase with water vapor, and is cooled and recovered as a liquid phase together with a water vapor distillate. However, a very light aromatic component with a low boiling point is released in the gas phase, or is released in the form of a mist because it is transferred to the gas phase with a very small amount of water vapor. The aromatic component gas or mist is guided to an adsorber, and is recovered as a liquid phase by being brought into contact with water droplets in the adsorber.

  In steam distillation, most of the aromatic component gas or mist is generated between the start of steam distillation and the start of distillate. Therefore, the fragrance gas may be guided to the adsorber by using the same pipe as the distillate recovery port or by providing a valve.

  The steam distillation method can adopt a conventional method. Specifically, a method of passing water through a column filled with tea leaves, a method of filling tea leaves into a sealed container and passing water vapor, and the like can be exemplified. Any of steam distillation, atmospheric steam distillation, and vacuum steam distillation can be employed. The tea leaves may be steam-distilled as they are, or may be distilled in a state in which water has been added and moistened in advance. In general, about 0.5 to 50 parts by mass of water is added to 1 part by mass of tea leaves. The temperature of the steam distillation is not particularly limited as long as the treatment can be performed with steam of 100 ° C. or higher.

  In the present invention, an adsorber is used as a method for bringing the aromatic gas into contact with the water droplets. The adsorber is equipped with a shower nozzle so that aroma gas and water droplets can come into contact with each other. The adsorber may have a structure that can circulate the water discharged from the shower nozzle. The direction of the shower with respect to the inflow direction of the fragrance gas is not particularly limited. It is preferable to use about 0.1 to 10 parts by mass of circulating water with respect to 1 part by mass of tea leaves. Moreover, although temperature is not specifically limited, 30 degrees C or less is preferable.

  In this invention, the solution which collect | recovered aromatic gas can be made into a tea extract by adding to the extract which extracted the distillation residue which steam-distilled the raw tea leaves with water. Alternatively, the raw tea leaves may be steam distilled and added to the distillate to make tea aroma.

(2) A step of extracting a distillate residue obtained by steam-distilling raw tea leaves with water and recovering the extract.
About the extraction apparatus at the time of extracting a distillate residue with water, if it is a thing of the type conventionally used and can hold | maintain in the state which contacts tea leaves and water, it can be used without a restriction | limiting. For example, a column type extractor, a kneader type extractor, a countercurrent extractor and the like are often used as extraction equipment. In particular, as in the column type extractor, the tea leaf filling chamber is formed in a cylindrical or bowl shape, and when water (hot water) is poured into this, water enters from one side of the filling chamber and passes between the tea leaves. Thus, it is preferred to use a device that is configured to exit from the other side.

  About extraction conditions, specifically, 1 to 200 times the amount of water is added to the mass of the tea leaves of the distillate residue and passed through the tea leaves at a temperature of 10 to 100 ° C, preferably 40 to 98 ° C. Examples thereof include a method of liquefying and a method of extracting tea leaves by immersion in water at the temperature for 1 to 120 minutes, preferably 3 to 60 minutes.

  In addition, you may perform arbitrarily the process performed in the case of normal extraction operation. For example, during extraction, tea leaves are stirred, suitable acidic substances (hydrochloric acid, sulfuric acid, phosphoric acid, citric acid, acetic acid, malic acid, tartaric acid, ascorbic acids, etc.) and basic substances (sodium hydroxide, hydroxide) Calcium, sodium carbonate, sodium bicarbonate, trisodium citrate, etc.) may be added. In addition, the tea leaves described above may be added to water and then heated, and the tea leaves may be pulverized in order to increase the extraction efficiency.

(3) Steam-distilling raw tea leaves and collecting the distillate Steam-distilling can be carried out using conventional methods. Specifically, a method of passing steam through a column filled with tea leaves, Examples thereof include a method of filling tea leaves and passing water vapor, and any of pressurized steam distillation, atmospheric steam distillation, and reduced pressure steam distillation can be employed. The tea leaves may be steam-distilled as they are, or may be distilled in a state in which water has been added and moistened in advance. In general, about 0.5 to 50 parts by mass of water is added to 1 part by mass of tea leaves. The temperature of the steam distillation is not particularly limited as long as the treatment can be performed with steam of 100 ° C. or higher. Although the time of steam distillation can also be adjusted arbitrarily, for example, a time of about 10 minutes to 5 hours can be mentioned. In addition, it is also possible to collect the distillate during steam distillation and use it as an aroma component. The distillate at this time may be recovered in an amount of 0.1 to 10 times the tea leaves, and other processing conditions. Can be arbitrary.

  The tea extract of the present invention can be widely used for food and drink. For example, palatability drinks such as tea drinks, soft drinks, jelly sweets, Japanese sweets, candies and the like can be mentioned. There is no restriction | limiting in particular in addition to these food-drinks, What is necessary is just to add a required quantity suitably.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated, this invention is not limited to these Examples. Unless otherwise specified, “%” means “mass%” and “part” means “part by mass”.

Example 1: Preparation of green tea extract
(1) First Step: Steam Distillation Treatment 5 kg of domestic sencha tea leaves were subjected to steam distillation at a steam flow rate of 375 L / h under normal pressure. Until the distillate started to come out, the aroma gas discharged from the distillate recovery port was guided to the upper part of the adsorber. 5 kg of water was stored in the adsorber, and water was showered and circulated so as to face the aroma gas. At the stage when the distillate began to come out of the condenser, the circulation of water was stopped and 5 kg of the fragrance gas recovery liquid was recovered (fragrance gas recovery liquid 1).
From the beginning of distillate, the steam flow rate was changed to 150 L / h, and the same amount (5 kg) of distillate was recovered from tea leaves (distillate 1).

(2) Second step: Extraction treatment The entire amount of tea leaves after the completion of the first step was packed into a column type extractor. 20 L of hot water at 92 ° C. was added from the top of the extractor, and recovery of the extract was immediately started from below the extractor. As a result, 16 kg of an extract was obtained (Extract 2).

(3) Third step: preparation, filtration, sterilization step 25 parts of fragrance gas recovery liquid 1, 25 parts of distillate 1 and 50 parts of extract 1 are mixed, and the mixture is then filtered through diatomaceous earth. The green tea extract according to the present invention was obtained by heat sterilization at 130 ° C. for 30 seconds (Example 1).

Comparative Example 1: Preparation of green tea extract 150 parts of the distillate obtained in Example 1 above and 150 parts of the extract were mixed, then the mixture was filtered through diatomaceous earth, sterilized by heating at 130 ° C for 30 seconds, and compared. A green tea extract was obtained (Comparative Example 1).
Both Example 1 and Comparative Example 1 obtained by the method described above had a sugar content of 3.3 ° and a pH of 5.2.
Furthermore, sensory evaluation (eight panelists) was performed with the liquid which diluted the green tea extract of Example 1 and Comparative Example 1 to 1%, respectively. As a result, it was evaluated that 7 out of 8 people and Example 1 had a stronger sencha-like aroma titer and preferred.

Example 2: Preparation of a green tea beverage blended with a green tea extract Japanese sencha leaves were extracted at 50 ° C and Brix was adjusted to 0.14 ° as a green tea beverage raw material liquid at 135 ° C for 5 seconds. A sterilized green tea beverage was prepared.
<Prescription of green tea beverage>
Green tea extract of Example 1 0.1 (part)
Sodium L-ascorbate 0.03
Sodium bicarbonate 0.003
The total amount was set to 100 with the green tea beverage raw material liquid.

Comparative Example 2: Preparation of green tea beverage Using the same green tea beverage raw material solution as in Example 2, a green tea beverage subjected to sterilization at 135 ° C for 5 seconds was prepared according to the following formulation.
<Prescription of green tea beverage>
L-sodium ascorbate 0.03 (part)
Sodium bicarbonate 0.003
The total amount was set to 100 with the green tea beverage raw material liquid.

Comparative Example 3: Preparation of green tea beverage containing green tea extract Using the same green tea beverage raw material solution as in Example 2, a green tea beverage subjected to sterilization at 135 ° C for 5 seconds was prepared according to the following formulation.
<Prescription of green tea beverage>
Green tea extract of Comparative Example 1 0.1 (part)
Sodium L-ascorbate 0.03
Sodium bicarbonate 0.003
The total amount was set to 100 with the green tea beverage raw material liquid.

  When the green tea beverages of Example 2 and Comparative Example 2 were compared and evaluated, the sencha-like aroma was expressed very strongly in Example 2, and both flavor and taste were better. Moreover, in the comparison of the green tea drink of Example 2 and Comparative Example 3, Example 2 was more fragrant and stimulated palatability. Therefore, it turned out that the green tea extract of this invention emphasizes the flavor and taste of a general green tea drink.

  The aromatic gas exhausted in the steam extraction can be efficiently recovered, has an excellent aroma and flavor even after being manufactured as a tea beverage, and can also provide an excellent tea extract in taste. Using this tea extract, a fragrant tea beverage can be provided.

Claims (3)

A method for producing a tea extract comprising the following steps (1) to (3):
(1) A step of inducing fragrance gas generated when steam-distilling raw tea leaves, and spraying water droplets on the fragrance gas to recover the fragrance gas component;
(2) A step of extracting a distillate residue obtained by steam-distilling raw tea leaves with water and recovering the extract,
(3) A step of mixing the recovered liquid obtained in step (1) and the extract obtained in step (2). A method for producing a tea extract, which comprises the following steps (1) to (4):
(1) A step of inducing fragrance gas generated when steam-distilling raw tea leaves, and spraying water droplets on the fragrance gas to recover the fragrance gas component;
(2) Steam distillation of raw tea leaves and recovering the distillate,
(3) A process of extracting a distillate residue obtained by steam-distilling raw tea leaves with water and recovering the extract,
(4) A step of mixing the recovered liquid obtained in the step (1), the distillate obtained in the step (2), and the extract obtained in the step (3). A method for producing a tea aroma, comprising the following steps (1) to (3).
(1) A step of inducing fragrance gas generated when steam-distilling raw tea leaves, and spraying water droplets on the fragrance gas to recover the fragrance gas component;
(2) Steam distillation of raw tea leaves and recovering the distillate,
(3) A step of mixing the recovered liquid obtained in step (1) and the distillate obtained in step (2).