JP2013183694A - Method of making tea extract and tea extract - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide packaged tea drinks without occurrence of flocs for a long-term, and with high palatability having real tea taste.SOLUTION: There is provided a method of treating tea extract liquid with a cation exchanging resin linked with aluminum ions. The tea extract obtained by the contact treatment, with a high aluminum content and a low magnesium content is combined with packaged tea drinks, to provide packaged tea drinks without occurrence of flocs for a long-term, and with high palatability and exhibiting real tea taste.

Description

  The present invention relates to a method for producing a tea extract prepared by bringing a tea extract into contact with a cation exchange resin bonded with aluminum ions, a tea extract having a controlled content of magnesium and aluminum obtained by the production method, and The present invention relates to a method for preventing generation of cotton-like precipitates (hereinafter referred to as “floc”) at the time of storage of a packaged tea beverage using a tea extract.

  Tea catechin, which is a bitter and astringent ingredient contained in tea, has been shown to have physiological functions such as antidepressant action, blood pressure increase inhibitory action, and body fat inhibitory action, and has attracted attention. Recently, in order to make it easier to enjoy the physiological effects of tea catechins, a method for producing a beverage containing a high concentration of tea catechins (Patent Document 1) has been reported. It has come to have a role as a health drink because of its position as a sexual drink. In addition to the conventional method of brewing tea leaves with a teapot or the like as a drinking form of tea beverages, an increasing number of consumers are using commercial packaged tea beverages, and the portability of packaged tea beverages is utilized. Tea drinks have been drunk in various places.

  In general, packaged tea beverages have been improved in microbial safety by appropriate heat sterilization treatment, but on the other hand, if a containerized tea beverage that has been subjected to heat sterilization treatment is stored for a long period of time, flocs are gradually generated. There's a problem. Flock not only gives the appearance of an unfavorable turbidity with increasing size and quantity with the passage of time, but also unfavorable changes over time peculiar to bottled tea beverages, such as easy to be mistaken for contamination by microorganisms due to its shape and size As a problem. The flock body is reported to be a water-soluble polysaccharide component with a molecular weight of 20,000 or more (Non-Patent Document 1), and strictinin, one of the tea components, is decomposed into ellagic acid by heating, and this ellagic acid is converted into protein. There is a report (Non-patent Document 2) that it is a substance formed by combining with other substances, but the involvement of other components such as polyphenols, caffeine, organic acids, metal ions is also estimated, and the cause of the occurrence of flocs There are many unexplained parts about and components.

  Examples of methods for preventing the occurrence of flocs in tea beverages include a method of decomposing high-molecular polysaccharides that are thought to cause flocs by enzymatic treatment, and physically removing causatives and precipitates by ultrafiltration or diatomaceous earth filtration. Conventional techniques such as a method of removing, a method of adding a component that suppresses occurrence of flocs, and a method of using a raw material with a low content of components that cause flocs are disclosed.

  Specific examples of these conventional techniques include a method for producing a green tea beverage in which a green tea extract is treated with an enzyme having hemicellulase activity (Patent Document 2), and a clarification that removes a polymer having a molecular weight of about 10,000 or more by ultrafiltration. Examples include a method for producing a green tea beverage (Patent Document 3), a method for producing a tea beverage (Patent Document 4) in which tea leaves are selected using the strictinin content as an index, and the production conditions are set. In addition, as examples focusing on the aluminum content, the ratio of non-epi catechins and epi catechins, as well as a container-packed green tea beverage that adjusts the content of aluminum ions and silicon ions (Patent Document 5), aluminum ions and particle size Container-packed green tea beverage that adjusts the content of water-insoluble solids of 0.2 to 0.8 μm (Patent Document 6), a tea extract that contains a high amount of aluminum and has a controlled content ratio of aluminum, magnesium, and strictinin Examples thereof include a packaged tea beverage to be added (Patent Document 7), a flock generation suppressing method (Patent Document 8) in which an effective amount of aluminum is added at any stage of the production process, and the like. Furthermore, as an example that focuses on the magnesium content, a container-packed green tea beverage (Patent Document 9) that adjusts the content of magnesium and water-insoluble solids having a particle size of 0.2 to 0.8 μm, potassium ion, sodium ion, etc. A method for producing a tea beverage (Patent Documents 10 to 12) in which a magnesium content is reduced by contact-treating a tea extract with a cation exchange resin combined with a valent cation has been proposed.

JP 2002-272373 A JP-A-8-228684 JP-A-4-054474 JP2003-235442A JP 2004-159665 A JP 2004-180574 A JP2009-072090 JP 2005-143331 A JP 2004-000289 A JP-A-10-165096 JP2004-159634 JP 2004-222592 A

Takeo Teiichi, Soft Drink Technical Data, No. 1, 85-93 (1993) Niino Hitachi, Sakane Iwao, Okano Kazunori, Kuribayashi Syuhei, Kinugasa Hitachi, J. et al. Agric. Food Chem. , 53, 3995-3999 (2005)

  Various methods as described above have been disclosed for preventing the occurrence of floc in tea beverages. However, these methods have at least the following disadvantages. For example, in the method using the enzyme treatment, not only the reaction time indispensable for the enzyme reaction not only greatly impairs the productivity but also causes undesired changes in content components such as loss of aroma components and coloring due to oxidation of catechins, etc. Become. While the high molecular weight polysaccharides in tea can cause flocs, they make up the body of tea beverages and have an important role in masking bitter taste. Therefore, in the method of removing the polysaccharides by ultrafiltration, the flavor unique to tea beverages is significantly impaired, and the strong bitterness, astringency, and astringency are conspicuous, and the purpose of imparting storage stability can be achieved. There is a problem that palatability is inferior.

  The method of selecting tea leaves using strictinin, the causative agent of flocs, as an index is effective in that it can prevent flocs from occurring, but it is not a reliable method considering the effects of other ingredients, and it can be stored for a long time. In this case, the occurrence of floc cannot be completely prevented. In addition, strictinin is abundant in gyokuro and high-quality sencha, but this method inevitably limits the tea leaves that can be used. It is difficult to provide.

Method for adjusting the ratio of non-epi catechins and epi-catechins and the content of aluminum ions and silicon ions in a packaged green tea beverage, the inclusion of aluminum ions and water-insoluble solids having a particle size of 0.2 to 0.8 μm A method for adjusting the amount, a method for suppressing the occurrence of floc, in which a tea extract containing a high amount of aluminum and having a controlled content ratio of aluminum, magnesium and strictinin is added to a tea beverage has an effect of delaying the occurrence of floc. It does not reliably prevent the occurrence of flocs over a long period of time. In addition, it is necessary to select tea leaves with high aluminum content, such as banbancha and fall / winter bancha, so it is difficult to select tea leaves with a focus on flavor, and it is difficult to provide tea beverages with high palatability. It is.
In addition, the method of adding an effective amount of aluminum to tea beverages is to add inorganic aluminum salts such as potassium aluminum sulfate, aluminum sulfate, and aluminum chloride, so that even if floc generation is suppressed, sulfate ions, chloride ions, etc. It is difficult to provide a tea beverage with a high palatability that produces a nasty taste due to inorganic anions.

  A method for adjusting the content of magnesium and water-insoluble solids having a particle size of 0.2 to 0.8 μm, contacting the tea extract with a cation exchange resin combined with monovalent cations such as sodium ions and potassium ions The treatment method can suppress the occurrence of flocs to some extent by removing magnesium by cation exchange, but it does not reliably prevent the occurrence of flocs over a long period of time.

  As described above, several means for preventing the occurrence of flocs have been proposed, but no means for obtaining a tea beverage with high palatability while preventing the occurrence of flocs for a long time has been disclosed so far. . In addition, tea extracts and tea beverages obtained by combining the above means are expected to prevent the occurrence of flocs over a long period of time, but those that satisfy the palatability can be obtained as long as they are combinations of existing technologies. Absent.

  The object of the present invention is to overcome the above-mentioned problems and to provide a method for producing a tea extract that has a full-fledged tea flavor and that prevents flocs from occurring for a long time, which has been difficult with the prior art. is there.

As a result of intensive studies to achieve the above object, the present inventor has surprisingly found that when the tea extract is contacted with a cation exchange resin bound with aluminum ions, the magnesium in the tea extract We found that a decrease and an increase in aluminum occur simultaneously. Usually, the selectivity of ions with respect to ion exchange groups of cation exchange resins increases as the valence of ions increases (Mitsubishi Chemical Corporation, Ion Exchange Resin Division, “Diaion 1 Revised 4th Edition”, 2008) In October, p51), when the tea extract was brought into contact with a cation exchange resin bonded with aluminum ions, the aluminum (trivalent) ion exchange group and magnesium (divalent) in the tea extract were exchanged. That is not predictable.
By using this exchange of aluminum and magnesium, it is possible to obtain a tea extract containing a high amount of aluminum and containing a low amount of magnesium, which is optimal for preventing flocs, by one-step treatment. It has been found that even a large amount of gyokuro and high-quality sencha can prevent the occurrence of flocks over a long period of time, and the present invention has been completed. Therefore, in the production of the tea extract of the present invention, it is possible to select tea leaves with an emphasis on flavor, and it is possible to provide a highly-packed tea beverage that reproduces the authentic flavor of tea. Moreover, since only aluminum is increased in the contact treatment with the aluminum-type cation exchange resin, it is possible to prevent the occurrence of off-flavors due to an increase in inorganic anions.

That is, this invention provides the tea extract obtained by the manufacturing method of a tea extract which has the process of making a tea extract contact the cation exchange resin which combined the aluminum ion, and its manufacturing method. Furthermore, the present invention includes the following ingredients in the beverage, (A) tannin, (a) tannin, The present invention provides a method for producing a packaged tea beverage characterized by adjusting B) aluminum and (C) magnesium to the following ranges (1), (2) and (3).
(1) Weight ratio (A) / (B) = 10-250
(2) Weight ratio (C) / (B) ≦ 1
(3) (C) ≦ 15 mg / L

  When the tea extract of the present invention is blended in a tea beverage, it is possible to provide a highly-packaged tea beverage having a full-fledged tea flavor that prevents the occurrence of flocs during long-term storage.

The present invention is described in detail below.
The raw tea leaves used in the production of the tea extract of the present invention are tea leaves (Camellia sinensis var. Sinensis, Camellia sinensis var. Assamica, or hybrids thereof), or tea leaves produced using these as primary raw materials ( For example, non-fermented tea such as sencha, gyokuro, kabusecha, bancha, roasted green tea, flower tea such as jasmine tea that has transferred the scent of the flower to non-fermented tea, weakly fermented tea such as white tea, semi-fermented tea such as oolong tea, Fermented tea such as black tea, post-fermented tea such as puar tea). Moreover, in order to raise extraction efficiency, you may grind | pulverize, fracture | rupture, and shred in advance.

  Examples of the method for extracting the raw tea leaves in the present invention include known methods such as a batch extraction method using a kneader, an extraction tank, and a column extraction method using an extraction tower. The extraction conditions are appropriately selected depending on the type of raw tea leaves, the type of extractor, the flavor, etc. For example, 3 to 50 parts by weight of extraction solvent may be used for 1 part by weight of raw tea leaves. 30 parts by weight is preferable in terms of extraction efficiency, manufacturing cost, quality, and the like. It is preferable to use water, warm water, or hot water as the extraction solvent because there is no problem in safety. The extraction temperature is not particularly limited, but is preferably 50 to 90 ° C and more preferably 60 to 80 ° C for non-fermented tea and weakly fermented tea. For semi-fermented tea, fermented tea and post-fermented tea, 60-100 ° C is preferable, and 80-100 ° C is more preferable. Although the extraction time depends on the amount of extraction solvent and the extraction temperature, it is 30 seconds to 6 hours, preferably 3 minutes to 3 hours, and more preferably 4 minutes to 1 hour. During extraction, stirring is performed as necessary under normal pressure, increased pressure, or reduced pressure. After the above extraction process, filtration or centrifugation using a filter press or the like combined with a cartridge filter, flannel filter cloth, filter plate, filter paper, and filter aid is used. The tea extract may be obtained by solid-liquid separation by separation or the like. In the extraction step, an antioxidant may be added in order to suppress oxidation of the tea extract. Examples of the antioxidant include ascorbic acid, erythorbic acid or their metal salts that are recognized as food additives. What concentrated the obtained tea extract can also be used as a tea extract made to contact aluminum type cation exchange resin. Moreover, what melt | dissolved the commercially available tea extract can be utilized as a tea extract in the point that the starting material is the tea leaf in the first place. Examples of commercially available products include “Polyphenone”, a trade name of Mitsui Norin Co., Ltd., “Theafuran”, a trade name of ITO EN Co., Ltd., and “Sunphenon”, a trade name of Taiyo Kagaku Co., Ltd.

In the production of the tea extract of the present invention, a cation exchange resin (aluminum-type cation) in which a distillate is recovered by steam distillation before and / or during the extraction of the raw tea leaves (Step 1) and aluminum ions are combined. The cation exchange treatment liquid (step 2) obtained by bringing the tea extract into contact with the exchange resin) and the distillate are mixed (step 3), thereby obtaining a tea extract with a higher fragrance and high palatability. it can. Also, a method of concentrating the tea extract obtained from the raw tea leaves by the above method by concentration under reduced pressure, contacting the obtained concentrated tea extract with an aluminum cation exchange resin, and mixing the distillate in the same manner as above. It may be used.
The steam distillation method is a method in which steam is blown into a natural raw material, and the aromatic component volatilized with the steam is cooled and liquefied and recovered as a distillate, and examples thereof include atmospheric steam distillation, pressurized steam distillation, and vacuum steam distillation. can do. The apparatus for performing steam distillation before and / or during the extraction of the raw tea leaves may use a highly airtight extraction tank or extraction tower equipped with a steam inlet and a cooling unit for cooling the steam containing the aroma components, A multifunctional extractor manufactured by Izumi Food Machinery Co., Ltd. can be exemplified. As the water vapor, either saturated water vapor or superheated water vapor may be used. The temperature and flow rate of the steam to be injected, the cooling temperature of the steam, the amount of distillate, etc. can be arbitrarily set according to the type of raw tea leaves. The temperature of the steam is 40 to 110 ° C. 2 to 20 kg / hr, the cooling temperature is −10 to 70 ° C., and the distillate amount is 0.5 to 2.5 kg per 1 kg of tea leaves, but is not limited to this range.
Further, there is a gas-liquid countercurrent contact distillation method as an improved version of the steam distillation method, which can be carried out by the method disclosed in Japanese Patent Publication No. 7-22646. The gas-liquid countercurrent contact distillation method will be described in detail. First, a raw material tea leaf slurry (a pulverized raw material tea leaf and water suspension) prepared in advance is introduced into the upper part of the column. Next, the slurry enters the rotating cone, becomes a thin film-like liquid layer by the centrifugal force generated by the rotation of the cone, falls on the fixed cone, and moves to the next rotating cone. The slurry repeats this movement and moves to the bottom of the column.By injecting water vapor from the bottom of the column, the water vapor moves to the top of the column while collecting aroma components and cools the water vapor that emerges from the top of the column. A effluent can be obtained. The tea extract can be obtained by solid-liquid separation of the slurry finally coming out from the lower part of the column. An example of an apparatus that can perform the method is a spinning cone column manufactured by Flavor Tech. Although there is no restriction | limiting in particular in the operating conditions of an apparatus, As an example, slurry supply flow rate 300-1000L / hr, slurry heating temperature 40-110 degreeC, the temperature of water vapor 40-110 degreeC, the amount of vaporization vapor | steam with respect to a slurry 1-10% is mentioned. . The distillate obtained by steam distillation can also be used after being concentrated. The concentration method is preferably a reverse osmosis membrane concentration, freeze concentration or the like with a small heat load, but is not particularly limited.

In the production of the tea extract of the present invention, the tea extract is concentrated under reduced pressure, the distillate and the concentrated tea extract are recovered (step a), and the tea extract concentrated in the aluminum cation exchange resin is contacted. Mixing the cation exchange treatment liquid (step b) and the distillate obtained in this manner (step c) can also yield a tea extract with better taste and taste.
The method for concentrating the tea extract under reduced pressure may be carried out by a known method and apparatus, and is not particularly limited. Usually, water is removed from the tea extract at a temperature of 30 to 90 ° C. under a reduced pressure of −20 to −95 kPa. An evaporated and concentrated tea extract is obtained. The evaporated water is cooled at −10 to 70 ° C., and the aromatic component is condensed together with the water to obtain a distillate. The distillate can also be used after being concentrated. The concentration method is preferably a reverse osmosis membrane concentration, freeze concentration or the like with a small heat load, but is not particularly limited.

  As the cation exchange resin used for the production of the tea extract of the present invention, a resin having a cation exchange group such as a sulfonic acid group, a carboxyl group, or a phosphoric acid group is used. Further, the ion exchange resin includes a gel type resin having a gel structure and a porous resin (porous type, high porous type) having a large number of pores in the matrix, and any of them can be used in the present invention. Specifically, the SK series such as Diaion SK104, the PK series such as Diaion PK208, the Diaion RCP160M (manufactured by Mitsubishi Chemical Corporation), the 100th series such as Amberlite IR120, and the 200th such as Amberlite IR200CT Strongly acidic cation exchange resins such as W series such as series, Amberlite FPX62 (above, manufactured by Rohm and Haas), Dowex 50W · X1, etc., Dowex HCR (above, manufactured by Dow Chemical Co., Ltd.) are preferably used. It is done. In addition, weakly acidic cation exchange resins such as WK series such as Diaion WK10, Diaion CR11 (manufactured by Mitsubishi Chemical Corporation), and Amberlite IRC series such as Amberlite IRC50 (Rohm and Haas). And chelate resins can also be used.

For the production of the tea extract of the present invention, a cation exchange resin (aluminum cation exchange resin) combined with aluminum ions is used. Since the cation exchange resin is usually marketed in a state where hydrogen ions, sodium ions and the like are bonded, the aluminum ion may be bonded to the cation exchange resin by contacting an aluminum salt solution. Specifically, an aluminum-type cation exchange resin can be obtained by bringing an aluminum salt aqueous solution containing 1 to 10 times the amount of aluminum ions with respect to the exchange capacity (meq) of the resin into contact with a commercially available cation exchange resin. . The aluminum-type cation exchange resin is washed with ion exchange water or the like and waits for use.
Aluminum salts include potassium aluminum sulfate, ammonium aluminum sulfate, sodium aluminum sulfate, aluminum chloride, aluminum phosphate, aluminum nitrate, aluminum sulfate, aluminum acetate, aluminum lactate, aluminum laurate, aluminum oleate, aluminum stearate, etc. Organic aluminum salts can be used. In addition, these aluminum salts can be used even if hydrates are used. Among these aluminum salts, potassium aluminum sulfate (baked alum), ammonium aluminum sulfate (baked ammonium alum) and their hydrated potassium aluminum sulfate 12 water (alum or potash alum), ammonium aluminum sulfate 12 water (ammonium alum) ) Is preferred because it is approved as a food additive.

  The tea extract of the present invention can be obtained by contact-treating a tea extract with an aluminum-type cation exchange resin. When a cation exchange treatment is performed using an aluminum-type cation exchange resin, magnesium in the tea extract can be reduced and aluminum can be increased. As a treatment method, the aluminum cation exchange resin is contacted in a column type in which a tea extract is passed through a column filled with an aluminum cation exchange resin or in a tank containing the tea extract. However, the column method is preferable because it can be processed continuously and efficiently. The amount of resin is not particularly limited, but 0.3 to 5 L, preferably 0.7 to 2.5 L of resin is used per 1 kg of tea solid content. If it is less than 0.3L, the amount of decrease in magnesium and the amount of increase in aluminum are small, and if it exceeds 5L, the production cost increases. The aluminum-type cation exchange resin used is economical since it can be recovered after treatment and brought into contact with an aluminum salt solution. The tea solid content is a solid component derived from tea, that is, a solid content (other than water) extracted from fresh leaves and fresh stems of tea plants (Camellia sinensis), or tea leaves produced using these as primary materials. Component).

The cation exchange treatment liquid obtained by contacting the tea extract with an aluminum-type cation exchange resin can be used as it is as the tea extract of the present invention, but if necessary, it can be concentrated or dried by a known method. It may be in the form of solid or powder. For the concentration, means such as vacuum concentration, reverse osmosis membrane concentration, freeze concentration and the like may be adopted, but considering the flavor side, reverse osmosis membrane concentration and freeze concentration with a small heat load are preferable. The degree of concentration is not particularly limited, but the Brix of the tea extract is preferably 1 to 30% in consideration of workability when blended into a containerized tea beverage. In the case of sterilization, since the balance of flavor is lost by heating at a high temperature for a long time, heating at a high temperature for a short time (80 to 135 ° C. for about 3 seconds to 30 minutes) is appropriate. Furthermore, flavor deterioration can be prevented by refrigeration or freezing storage after heating. In the case of drying, a generally used method such as a spray drying method or a freeze drying method may be employed.
In addition, some or all of the distillate obtained by performing steam distillation before and / or during the extraction of the raw tea leaves, or some or all of the distillate obtained by concentrating the tea extract under reduced pressure By mixing with the exchange treatment liquid, a tea extract with a better fragrance and a higher palatability can be obtained.

  The tea extract of the present invention has a high aluminum content and a low magnesium content. The aluminum content relative to the tea solid content is preferably 0.2% by weight or more and the magnesium content is 0.07% by weight or less, more preferably the aluminum content is 0.25 to 1.2% by weight and the magnesium content is 0 to 0%. 0.04% by weight, more preferably 0.35 to 0.8% by weight of aluminum and 0 to 0.01% by weight of magnesium. When the aluminum content and the magnesium content in the tea extract are within these ranges, (A) tannin, (B) aluminum, and (C) magnesium when (1) the weight ratio (A ) / (B) = 10 to 250, (2) The weight ratio (C) / (B) ≦ 1, and (3) (C) ≦ 15 mg / L can be easily controlled.

  Further, the tea extract of the present invention is an additive that can be used in various foods as required, for example, sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, emulsifiers, fragrances, pH adjusters, Ingredients such as nutrition enhancers can be appropriately selected and mixed to be used as a preparation.

  When the tea extract of the present invention is added to a tea extract or a tea preparation at the time of producing a packaged tea beverage, it is possible to prevent occurrence of flocs when the packaged tea beverage after production is stored for a long period of time. .

  In the present invention, the tea beverage is a fresh leaf or a raw stem of tea tree (Camelia sinensis var. Sinensis or Camellia sinensis var. Assamica, or a hybrid thereof), or tea leaves (for example, sencha, gyokuro, Non-fermented tea such as kabuse tea, bancha, roasted green tea, flower tea such as jasmine tea that has moved the scent of the flower to non-fermented tea, weakly fermented tea such as white tea, semi-fermented tea such as oolong tea, fermented tea such as black tea, It means a beverage extracted and processed using post-fermented tea or the like as a raw material or a part thereof. In addition to the tea leaves used as raw materials, brown rice, barley, wheat, pigeons, corn, amaranth, quinoa, arabic millet, mozuku, licorice, lotus, perilla, pine, psyllium, rosemary, mulberry, ketsumeishi, soybeans, kelp , Ganoderma, Kumage, Sesame, Sesame, Safflower, Ashitaba, Chen, Guava, Aloe, Gymnema, Yunaka, Dokudami, Chicory, Evening Primrose, Loquat, etc. There may be.

  Examples of the method for extracting raw tea leaves when preparing a tea beverage include known methods such as a batch type extraction method using a kneader, an extraction tank, and a column type extraction method using an extraction tower. The extraction conditions are appropriately selected depending on the type of raw tea leaves, the type of extractor, the flavor, etc. For example, 3 to 50 parts by weight of extraction solvent may be used for 1 part by weight of raw tea leaves. 30 parts by weight is preferable in terms of extraction efficiency, manufacturing cost, quality, and the like. It is preferable to use water, warm water, or hot water as the extraction solvent because there is no problem in safety. The extraction temperature is not particularly limited, but is preferably 50 to 90 ° C and more preferably 60 to 80 ° C for non-fermented tea and weakly fermented tea. For semi-fermented tea, fermented tea, and post-fermented tea, 60 to 100 ° C is preferable, and 80 to 100 ° C is more preferable. Although the extraction time depends on the amount of extraction solvent and the extraction temperature, it is 30 seconds to 6 hours, preferably 3 minutes to 3 hours, and more preferably 4 minutes to 1 hour. During extraction, stirring is performed as necessary under normal pressure, increased pressure, or reduced pressure. After the above extraction process, filtration or centrifugation using a filter press or the like combined with a cartridge filter, flannel filter cloth, filter plate, filter paper, and filter aid is used. The tea extract may be obtained by solid-liquid separation by separation or the like. In the extraction step, an antioxidant may be added in order to suppress oxidation of the tea extract. Examples of the antioxidant include ascorbic acid, erythorbic acid or their metal salts that are recognized as food additives. In addition, what melt | dissolved the commercially available tea extract can be utilized as a tea extract in the point that the starting material is a tea leaf in the first place. Examples of commercially available products include “Polyphenone”, a trade name of Mitsui Norin Co., Ltd., “Theafuran”, a trade name of ITO EN Co., Ltd., and “Sunphenon”, a trade name of Taiyo Kagaku Co., Ltd.

  The obtained tea extract is adjusted to a suitable concentration to make a tea preparation, which is then commercialized as a tea beverage. As necessary, the tea formulation solution contains antioxidants such as ascorbic acid and sodium ascorbate, flavoring agents, pH adjusters such as sodium bicarbonate, emulsifiers, preservatives, sweeteners, colorants, thickening stabilizers, seasonings Additives such as additives and reinforcing agents can be added alone or in combination. Moreover, as for pH setting of a preparation liquid, 3.0-7.0 are preferable at 25 degreeC conversion value. Under basic conditions exceeding pH 7.0, degradation of polyphenol components such as catechin is remarkable, and when strongly acidic at pH less than 3.0, precipitation due to aggregation of polyphenol components is likely to occur, and bitterness and astringency will be felt strongly. It is not preferable. The pH setting of the preparation liquid is more preferably 4.0 to 6.9, and further preferably 5.0 to 6.8.

The container-packed tea beverage of the present invention is sterilized at any stage of the manufacturing process, and is a composite container with a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a glass bottle, a metal can, a metal foil or a plastic film. Filled and sealed in containers, etc. In particular, when a transparent container such as a PET bottle or a glass bottle is used as a transparent container in which the tea beverage as a content can be visually observed from outside, it is important to prevent the occurrence of flocs.
For the sterilization conditions, a method that can achieve the same effect as the conditions stipulated in the Food Sanitation Law may be selected. For example, when a heat-resistant container (glass bottle, metal can, etc.) is used as the container, retort sterilization is performed. Just do it. When using a non-heat-resistant container (PET bottle, paper container, etc.) as the container, for example, the tea preparation liquid is preliminarily sterilized at high temperature and short time with a plate heat exchanger or the like, then cooled to a predetermined temperature, and filled with heat. It can be produced by performing aseptic filling at 30-50 ° C.

  The container-packed tea beverage of the present invention contains tannin as the component (A), aluminum as the component (B), magnesium as the component (C), and (1) the weight ratio (A ) / (B) = 10 to 250, (2) weight ratio (C) / (B) ≦ 1, and (3) (C) ≦ 15 mg / L. Since all of (1) to (3) are within this range, the occurrence of flocs can be prevented for a long time. However, if any one of (1) to (3) is outside this range, The prevention effect cannot be expected. Moreover, in order to prevent generation | occurrence | production of a floc more reliably, (A) / (B) is 20-120, (C) / (B) is 0-0.8, (C) is 0-10 mg / L. It is preferable to control the range. Further, by incorporating the tea extract of the present invention, a packaged tea beverage having a full-fledged tea flavor can be obtained efficiently.

  The following examples further illustrate the present invention. However, the present invention is not limited to this.

  The solid content of tea, tannin, aluminum, magnesium, strictinin and theogalin in the sample were quantified by the following measuring method.

(1) Measurement of tea solid content The tea solid content was represented by a refractometer reading for sugar (Brix) at 20 ° C. and analyzed with RX-5000α (manufactured by Atago Co., Ltd.).

(2) Measuring method of tannin The tannin was quantified according to the iron tartrate method described in the Japan Food Analysis Center, “Explanation of the 5th Japan Food Standards Component Analysis Manual”, Central Regulations, July 2001, p252. Ethyl gallate (manufactured by Tokyo Chemical Industry Co., Ltd.) was used as the standard substance for determination.

(3) Measuring method of aluminum and magnesium Aluminum and magnesium were quantified by inductively coupled plasma optical emission spectrometry under the following conditions. An aluminum standard solution (manufactured by Kanto Chemical Co., Inc.) and a magnesium standard solution (manufactured by Kanto Chemical Co., Ltd.) were used as standard materials for quantification.
Apparatus: CIROS CCD-M (manufactured by Rigaku Corporation)
Plasma power: 1400W
Pump flow rate: 1 mL / min
Plasma gas flow rate: Argon, 13 L / min
Auxiliary gas flow rate: Argon, 1 L / min
Nebulizer gas flow rate: Argon, 1 L / min
Analytical lines: 396.152 nm (aluminum), 279.079 nm (magnesium)

(4) Measuring method of strictinin and theogarin The quantification of strictinin and theogarin in the tea beverage before heat sterilization was carried out under the following conditions by high performance liquid chromatography (HPLC) analysis. Strictinin (Mitsui Norin Co., Ltd.) and theogarin (Mitsui Norin Co., Ltd.) were used as the standard substances for quantification.
Apparatus: Alliance HPLC system Column: Mightysil RP-18GP (4.6 × 150 mm, particle diameter 5 μm, manufactured by Kanto Chemical Co., Inc.)
Column temperature: 40 ° C
Mobile phase: A solution 0.05% phosphoric acid water: acetonitrile = 1000: 25 (volume ratio), B solution 0.05% phosphoric acid water: methanol: acetonitrile = 400: 200: 10 (volume ratio)
Gradient conditions: 0-3 minutes, B0% → 3-25 minutes, B0-100% → 25-26 minutes, B100-0% → 26-30 minutes, B0%
Flow rate: 1 mL / min
Detection: UV275nm

<Production of Invention 1 and Comparative Product 1>
100 g of gyokuro tea leaves A blended for tea beverages were put into 2000 g of ion-exchanged water at 55 ° C. After stirring and extracting for 10 minutes, the mixture was filtered with a production filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1476 g of gyokuro extract (Extract 1). A column packed with 4.0 mL of potassium-type strongly acidic cation exchange resin (Diaion RCP160M prepared in potassium form) was passed through 300 g of Extract 1 at SV (space velocity: h ⁻¹ ) 50 at room temperature. As a result, a gyokuro extract to be a comparative product 1 was obtained. Also, 300 g of Extract 1 is passed through SV32 at room temperature through a column packed with 6.3 mL of an aluminum-type strongly acidic cation exchange resin (Diaion RCP160M is prepared in aluminum). Gyokuro extract was obtained.
Potassium-type strongly acidic cation exchange resin and aluminum-type strongly acidic cation exchange resin were prepared as follows. A column packed with 50 mL of hydrogen-type strongly acidic cation exchange resin (Diaion RCP160M, manufactured by Mitsubishi Chemical Corporation) was passed through 500 mL of 1M potassium chloride aqueous solution with SV10 at room temperature, and then washed with 500 mL of ion-exchanged water. Thus, a potassium type strongly acidic cation exchange resin was prepared. A column packed with 35 mL of hydrogen-type strongly acidic cation exchange resin (Diaion RCP160M, manufactured by Mitsubishi Chemical Corporation) was passed through 3 L of 0.1 M potassium aluminum sulfate aqueous solution at SV86 at room temperature, and then 3 L of ion-exchanged water. The aluminum-type strongly acidic cation exchange resin was prepared by washing with The aluminum-type strongly acidic cation exchange resin used for the following tests was also prepared in the same manner.

<Manufacture of comparative product 2>
50 g of lower-grade sencha leaves A selected with the aluminum content as an index were added to 1500 g of a 0.18 wt% citric acid aqueous solution at 80 ° C. After 50 minutes of stirring and extraction, filtration was performed with a filter paper for production (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1325 g of sencha extract. 1260 g of sencha extract was passed through a column packed with 240 mL of activated carbon (Taiko SG-K, manufactured by Phutamura Chemical Co., Ltd.) to obtain a sencha extract as Comparative Product 2.

<Production of Invention 2>
4 kg of Gyokuro tea leaves B were charged into the extraction tank of the multifunctional extraction device (manufactured by Izumi Food Machinery Co., Ltd.). Under reduced pressure of −87.5 kPa, steam distillation was performed for 20 minutes at a steam temperature of 55 ° C., a steam flow rate of 20 kg / hr, and a steam cooling temperature of 2 ° C. to obtain 4.5 kg of a distillate. After steam distillation, 60 kg of 55 ° C. water and 12 g of sodium ascorbate were added to the tea leaves, and after 150 minutes of stirring and extraction, 150 mesh filtration was performed to obtain 40 kg of gyokuro extract (extract 2). It is obtained after passing 20 kg of Extract 2 at SV38 at room temperature through a column packed with 530 mL of an aluminum-type strongly acidic cation exchange resin (Diaion PK208, manufactured by Mitsubishi Chemical Corporation in an aluminum form). The cation exchange solution was concentrated with a rotary evaporator to obtain 2.9 kg of a concentrated cation exchange solution. 2.7 kg of distillate and 0.9 kg of water were added to 2.7 kg of this ion exchange treatment liquid for concentration, and UHT sterilization was performed at 110 ° C. for 30 seconds to obtain a gyokuro extract serving as Invention Product 2.

<Production of Inventions 3 and 4>
80 kg of gyokuro tea leaves B blended in 720 kg of water for tea beverage were added and wet-ground to prepare a 10 wt% gyokuro slurry. The gyokuro slurry was heated to 55 ° C. and supplied to a gas-liquid countercurrent contact distillation apparatus (Flavor Tech) at a flow rate of 605 L / hr. At the same time, water vapor was supplied from the lower part of the gas-liquid counter-current contact distillation apparatus at a water vapor temperature of 55 ° C. and an evaporated water vapor amount of 4% with respect to the slurry to obtain 5.5 kg of a distillate. Moreover, the discharged slurry was subjected to solid-liquid separation with a screw press to obtain 240 kg of gyokuro extract (extract 3). Obtained after passing 12 kg of Extract 3 at SV10 at room temperature in a column packed with 1620 mL of an aluminum-type strongly acidic cation exchange resin (Diaion RCP160M, prepared by Mitsubishi Chemical Corporation in an aluminum form). The cation exchange treatment solution was concentrated by a rotary evaporator to obtain 2.8 kg of a concentrated cation exchange treatment solution. 2.7 kg of distillate and 0.9 kg of water were added to 2.7 kg of this concentrated cation exchange treatment liquid, and UHT sterilization was performed at 110 ° C. for 30 seconds to obtain a gyokuro extract as Invention Product 3. In addition, after passing 12 kg of Extract 3 at SV15 at room temperature in a column packed with 1200 mL of an aluminum-type weakly acidic cation exchange resin (Diaion WK10, prepared by Mitsubishi Chemical Corporation in an aluminum form) Concentration with a rotary evaporator gave 2.7 kg of gyokuro concentrate. 2.9 kg of distillate and 1.0 kg of water were added to 2.6 kg of gyokuro concentrate, and UHT sterilization was performed at 110 ° C. for 30 seconds to obtain gyokuro extract that would be invention product 4.
An aluminum-type weakly acidic cation exchange resin (Diaion WK10) was prepared as follows. A column filled with 1200 mL of hydrogen-type weakly acidic cation exchange resin (Diaion WK10, manufactured by Mitsubishi Chemical Corporation) was passed through a 15M 1M aluminum chloride aqueous solution at SV13 at room temperature, and then washed with 15L of ion-exchanged water. Thus, an aluminum type weakly acidic cation exchange resin was prepared.

<Production of Inventions 5 and 6>
30 g of high-quality sencha leaves B blended for tea beverage were put into 480 g of ion-exchanged water at 60 ° C. After stirring and extracting for 20 minutes, filtration was performed with a filter paper for production (No. 28, manufactured by Advantech Co., Ltd.) to obtain 352 g of sencha extract (extract 4). 100 g of extract 4 was concentrated with a rotary evaporator (heating temperature 50 ° C., −90 kPa, cooling temperature −5 ° C.), and when 25 g of distillate was obtained, the distillate was recovered, further concentrated and concentrated. 25 g of extract was obtained. A column packed with 10.8 mL of an aluminum-type strongly acidic cation exchange resin (Diaion SK104, prepared by Mitsubishi Chemical Corporation in an aluminum form) was passed through 25 g of the extract concentrated at 40 ° C. with SV12. Then, 25 g of a distillate was added to the obtained cation exchange treatment liquid to obtain a sencha extract as Invention Product 5. In addition, 25 g of Invention Product 5 was freeze-dried to obtain a Sencha extract powder that became Invention Product 6.

<Production of Invention 7>
50 g of jasmine tea leaves blended for tea beverage were put into 1200 g of ion-exchanged water at 70 ° C. After 5 minutes of stirring and extraction, the mixture was filtered with a production filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1118 g of jasmine tea extract (extract 5). Through a column packed with 5.2 mL of an aluminum-type strongly acidic cation exchange resin (Diaion PK208, prepared by Mitsubishi Chemical Co., Ltd. in an aluminum form), 400 g of the extract 5 was passed at SV31 at room temperature, A jasmine tea extract as Invention Product 7 was obtained.

<Production of Invention 8>
80 g of Oolong tea leaves blended for tea beverage were put into 2400 g of ion-exchanged water at 80 ° C. After 5 minutes of stirring and extraction, filtration was performed with a production filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2151 g of oolong tea extract (extract 6). Through a column packed with 7.0 mL of an aluminum-type strongly acidic cation exchange resin (Diaion RCP160M, prepared by Mitsubishi Chemical Co., Ltd. in an aluminum form), 750 g of Extract 6 was passed at SV54 at room temperature, A heat resistant glass container was filled with a hot pack and sealed, and then subjected to retort sterilization treatment (121 ° C., 10 minutes) to obtain Oolong tea extract as Invention Product 8.

<Production of Invention 9>
50 g of tea leaves blended for tea beverages were put into 1500 g of ion-exchanged water at 90 ° C. After stirring and extracting for 7.5 minutes, the mixture was filtered with a production filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 1266 g of black tea extract (extract 7). A column packed with 10.0 mL of aluminum-type strongly acidic cation exchange resin (Diaion RCP160M, prepared by Mitsubishi Chemical Co., Ltd. in aluminum form) was passed through 500 g of extract 7 at SV33 at room temperature, and then invented. A black tea extract of product 9 was obtained.

As shown in Table 1, when extracts 1 to 7 were brought into contact with an aluminum-type cation exchange resin, tea extracts with increased aluminum content and reduced magnesium content, and inventive products 1 to 9 were obtained. In general, the selectivity of ions with respect to ion exchange groups of a cation exchange resin increases as the valence increases, so that when the tea extract is brought into contact with an aluminum-type cation exchange resin, the ion exchange group aluminum (three The exchange of magnesium (divalent) in the tea extract is not predictable. In addition, there is no disclosure of a technique for obtaining a tea extract with a high aluminum content and a low magnesium content by utilizing this exchange of aluminum and magnesium.
Comparative product 1 is a tea extract in which magnesium is reduced by contact treatment with a potassium cation exchange resin. Comparative product 2 is a tea extract obtained by extracting lower grade sencha with a high aluminum content with citric acid water and further removing tannin with activated carbon to increase the aluminum content.

<Manufacture of gyokuro beverage (1)>
The extract 1, the inventive product 1, the comparative product 1, and the comparative product 2 prepared in Example 1 were mixed at the blending ratio (tannin ratio) shown in Table 2, and L-ascorbic acid, sodium bicarbonate, and water were added. Thus, a gyokuro beverage preparation solution having a final concentration of 700 mg / L tannin, 300 mg / L L-ascorbic acid, and pH 6.4 was obtained (only in Comparative Example 5 the aluminum content was increased by adding potassium aluminum sulfate). Here, the tannin ratio is the ratio of the tannin derived from the extract and the tannin derived from the tea extract in the final concentration of tannin 700 mg / L, and the extract and the tea extract were mixed according to each tannin ratio. . The heat-resistant glass container was filled with 70 g of the preparation solution and sealed, and retort sterilization treatment (121 ° C., 10 minutes) was performed to prepare a gyokuro drink. The gyokuro drink was stored in a 55 ° C. thermostat and visually observed over time to confirm the occurrence date of the flock (test period 60 days). A case where no floc was observed for 60 days was defined as “no occurrence”. In addition, sensory evaluation of tea drinks was conducted by five panelists. The flavor referred to in the present invention is a full-fledged flavor inherent in the taste and aroma of tea that does not have a different taste. The evaluation score of flavor is 3 (good), 2 (slightly good), and 1 (bad), and the average evaluation score is 2.4 or more, ◎, 1.7 to 2.3 is ◯, and 1.6 or less is × It was. Comprehensive evaluation is ◎ if no flocs are observed and sensory evaluation is ◎, ○ if no flocs are observed and sensory evaluation is ○, flocs are observed, or sensory evaluation In FIG.

  As shown in Table 2, in Comparative Example 1 produced using only Extract 1, floc was observed in one day. In Comparative Example 2 containing Comparative Product 1 which is a tea extract in which magnesium was reduced by treatment with potassium cation exchange resin, flocs were observed in 1 to 2 days, and the tea extract of Comparative Product 1 prevented flocs from being generated. could not. Invention product 1 which is a tea extract in which aluminum is increased and magnesium is decreased by treatment with an aluminum-type cation exchange resin, although flocs are observed at the blending ratio of 10 to 20% shown in Comparative Example 3, the invention Generation | occurrence | production of the floc was prevented for 60 days by the compounding ratio of 30% or more shown in Example 1. FIG. In Comparative Example 4 in which Comparative Product 2 which is a tea extract having a high aluminum content was blended, occurrence of floc was observed in 4 days. In Comparative Example 5 in which potassium aluminum sulfate was added, flocs were prevented from being generated when the aluminum content was 10 mg / L or more. As for the flavor, good results were obtained for any of the beverages of Comparative Examples 1 to 3 and Invention Example 1. Since the tea extract of the comparative product 2 uses lower-grade sencha as a raw material for the purpose of increasing the aluminum content, in the comparative example 4, when the blending ratio of the comparative product 2 is 30% or more, the flavor like gyokuro is impaired. In Comparative Example 5, a taste was produced with the addition of potassium aluminum sulfate in an amount capable of preventing the occurrence of floc.

<Manufacture of gyokuro beverage (2)>
100 g of Gyokuro tea leaves B was added to 3000 g of ion-exchanged water at 55 ° C. After stirring and extracting for 10 minutes, the mixture was filtered with a production filter paper (No. 28, manufactured by Advantech Co., Ltd.) to obtain 2410 g of gyokuro extract (extract 8). Invention products 2 to 4 and Extract 8 prepared in Example 1 were mixed at the blending ratio (tannin ratio) shown in Table 3, L-ascorbic acid, sodium bicarbonate and water were added, and 700 mg of tannin at a final concentration. / L, L-ascorbic acid 300 mg / L, pH 6.8 green tea beverage preparation liquid was obtained. The heat-resistant glass container was filled with 70 g of the preparation solution and sealed, and retort sterilization treatment (121 ° C., 10 minutes) was performed to prepare a gyokuro drink. The gyokuro beverage was stored in a 55 ° C. thermostat and visually observed over time to confirm the occurrence date of the flock (test period 60 days). In addition, sensory evaluation of tea drinks was conducted by five panelists. Sensory evaluation and comprehensive evaluation were performed in the same manner as Gyokuro beverage (1).

  As shown in Table 3, in Comparative Example 6 produced using only the extract 8, flocs were observed in one day. In the beverage blended with the tea extract of Invention Product 2, flocs were observed at a blending ratio of 10 to 20% shown in Comparative Example 7, but the floc content of 30% or more shown in Invention Example 2 was 60 days. The effect of preventing the occurrence of flocs was observed even in tea extract that was prevented from occurring and concentrated and heat-sterilized. In the beverage blended with the tea extract of Invention Product 3, the occurrence of floc was observed at the blending ratio of 10% shown in Comparative Example 8, but the occurrence of floc was generated for 60 days at the blending ratio of 20% or more shown in Invention Example 3. Prevented. No floc was observed in Invention Example 4 produced with the tea extract of Invention Product 4 prepared using an aluminum-type weakly acidic cation exchange resin. As for the flavor, any beverage was good.

<Manufacture of sencha beverages>
Extract 4 prepared in Example 1, Invention 5 and Invention 6 were mixed at the blending ratio (tannin ratio) shown in Table 4, and L-ascorbic acid, sodium bicarbonate and water were added, and the final concentration was obtained. A green tea beverage preparation liquid of tannin 700 mg / L, L-ascorbic acid 300 mg / L, pH 6.8 was obtained. A heat-resistant glass container was filled with 70 g of the prepared solution and sealed, and retort sterilization (121 ° C., 10 minutes) was performed to prepare a green tea beverage. The green tea beverage was stored in a 55 ° C. thermostat and visually observed over time to confirm the occurrence date of the flock (test period 60 days). In addition, sensory evaluation of tea drinks was conducted by five panelists. Sensory evaluation and comprehensive evaluation were performed in the same manner as Gyokuro beverage (1).

  As shown in Table 4, in Comparative Example 9 produced using only the extract 4, flocs were observed in one day. In the beverage blended with the tea extract of Invention 5, the occurrence of floc was observed at the blending ratio of 10 to 30% shown in Comparative Example 10, but the floc content of 60% or more shown in Invention Example 5 was 60 days. Generation | occurrence | production was prevented and the remarkable floc inhibitory effect of the tea extract of this invention was recognized also in the sencha tea drink. Inventive product 6 in which the tea extract of Inventive product 5 was a dry powder, as shown in Inventive Example 6, was also found to have a remarkable floc suppressing effect. As for the flavor, good results were obtained in Comparative Example 9, Comparative Example 10, Invention Example 5, and Invention Example 6.

<Manufacture of jasmine tea beverage>
Extract 5 prepared in Example 1 and Invention 7 were mixed at the blending ratio (tannin ratio) shown in Table 5, L-ascorbic acid, sodium bicarbonate and water were added, and tannin 500 mg / L at a final concentration. , L-ascorbic acid 300 mg / L, pH 6.1 jasmine tea beverage preparation liquid was obtained. A heat-resistant glass container was filled with 70 g of the prepared solution and sealed, and retort sterilization (121 ° C., 10 minutes) was performed to prepare a jasmine tea beverage. The jasmine tea beverage was stored in a thermostat at 55 ° C. and visually observed over time to confirm the occurrence date of flock (test period 60 days). In addition, sensory evaluation of tea drinks was conducted by five panelists. Sensory evaluation and comprehensive evaluation were performed in the same manner as Gyokuro beverage (1).

  As shown in Table 5, in Comparative Example 11 produced with only the extract 5, flocs were observed in one day. In the beverage blended with the tea extract of Invention Product 7, the occurrence of floc was observed at the blending ratio of 10 to 20% shown in Comparative Example 12, but the floc content of 30% or more shown in Invention Example 7 was 60 days. Generation | occurrence | production was prevented and the remarkable floc suppression effect of the tea extract of this invention was recognized also in the jasmine tea drink. As for the flavor, good results were obtained in all of Comparative Example 11, Comparative Example 12, and Invention Example 7.

<Manufacture of oolong tea drink>
Extract 6 prepared in Example 1 and Invention 8 were mixed at a blending ratio (tannin ratio) shown in Table 6, L-ascorbic acid, sodium hydrogen carbonate, and water were added, and tannin 600 mg / L at a final concentration. L-ascorbic acid 300 mg / L, pH 6.4 Oolong tea beverage preparation liquid was obtained. The heat-resistant glass container was filled with 70 g of the prepared solution and sealed, and retort sterilization (121 ° C., 10 minutes) was performed to prepare Oolong tea beverage. Oolong tea beverage was stored in a thermostatic oven at 55 ° C. and visually observed over time to confirm the occurrence date of the flock (test period 60 days). In addition, sensory evaluation of tea drinks was conducted by five panelists. Sensory evaluation and comprehensive evaluation were performed in the same manner as Gyokuro beverage (1).

  As shown in Table 6, in Comparative Example 13 produced using only the extract 6, flocs were observed in one day. In the beverage blended with the tea extract of invention product 8, floc was observed at the blending ratio of 10 to 20% shown in comparative example 14, but the floc content of 30% or more shown in invention example 8 was 60 days. Generation | occurrence | production was prevented and the remarkable floc inhibitory effect of the tea extract of this invention was recognized also in Oolong tea drink. As for the flavor, good results were obtained in all of Comparative Example 13, Comparative Example 14, and Invention Example 8.

<Manufacture of tea beverages>
Extract 7 and Invention 9 prepared in Example 1 were mixed at the blending ratio (tannin ratio) shown in Table 7, L-ascorbic acid, sodium hydrogen carbonate, and water were added, and tannin 550 mg / L at a final concentration. , L-ascorbic acid 300 mg / L, pH 5.3 tea beverage preparation liquid was obtained. The heat-resistant glass container was filled with 70 g of the prepared solution and sealed, and retort sterilization (121 ° C., 10 minutes) was performed to prepare a tea beverage. The tea drink was preserve | saved in a 55 degreeC thermostat, and the generation | occurrence | production day of the flock was confirmed by visual observation over time (test period 60 days). In addition, sensory evaluation of tea drinks was conducted by five panelists. Sensory evaluation and comprehensive evaluation were performed in the same manner as Gyokuro beverage (1).

  As shown in Table 7, in Comparative Example 15 produced using only the extract 7, flocs were observed in one day. In the beverage blended with the tea extract of Invention Product 9, floc was observed at the blending ratio of 10 to 20% shown in Comparative Example 16, but the floc content of 30% or more shown in Invention Example 9 was 60 days. Generation | occurrence | production was prevented and the remarkable floc inhibitory effect of the tea extract of this invention was recognized also in the black tea drink. As for the flavor, good results were obtained in all of Comparative Example 15, Comparative Example 16, and Invention Example 9.

  By blending the tea extract of the present invention in a packaged tea beverage, it is possible to provide a highly-packaged packaged tea beverage having a full-fledged tea flavor in which generation of flocs is prevented for a long period of time.

Claims (11)

  A method for producing a tea extract comprising a step of bringing a tea extract into contact with a cation exchange resin to which aluminum ions are bound.   The method for producing a tea extract according to claim 1, wherein the cation exchange resin is a strongly acidic cation exchange resin.   The method for producing a tea extract according to claim 1 or 2, wherein the tea extract is a tea extract having an aluminum content of 0.2 wt% or more and a magnesium content of 0.07 wt% or less with respect to the tea solid content. It has the following processes 1-3, The manufacturing method of the tea extract as described in any one of Claims 1-3 characterized by the above-mentioned.
Step 1: A step of collecting a distillate by performing steam distillation before and / or during extraction of raw tea leaves to obtain a tea extract by extraction of raw tea leaves.
Step 2: The tea extract obtained in Step 1 or the tea extract obtained by concentrating the extract by vacuum concentration is brought into contact with a cation exchange resin combined with aluminum ions to obtain a cation exchange treatment solution. Process.
Step 3: A step of mixing the distillate obtained in Step 1 and the cation exchange treatment solution obtained in Step 2. It has the following process ac, The manufacturing method of the tea extract as described in any one of Claims 1-3 characterized by the above-mentioned.
Step a: A step of obtaining a distillate and a concentrated tea extract by vacuum concentration of the tea extract.
Step b: A step of bringing the concentrated tea extract obtained in the step a into contact with a cation exchange resin combined with aluminum ions to obtain a cation exchange treatment solution.
Step c: A step of mixing the distillate obtained in the step a and the cation exchange treatment solution obtained in the step b.   The tea extract obtained by the manufacturing method as described in any one of Claims 1-5. By blending the tea extract according to claim 6, the following ingredients in the beverage, (A) tannin, (B) aluminum and (C) magnesium are added to the following (1), (2) and (3): A method for producing a containerized tea beverage characterized by adjusting the range.
(1) Weight ratio (A) / (B) = 10-250
(2) Weight ratio (C) / (B) ≦ 1
(3) (C) ≦ 15 mg / L   A packaged tea beverage obtained by the production method according to claim 7. By blending the tea extract according to claim 6, the following ingredients in the beverage, (A) tannin, (B) aluminum and (C) magnesium are added to the following (1), (2) and (3): A method for suppressing the occurrence of flocs in a packaged tea beverage characterized by adjusting the range.
(1) Weight ratio (A) / (B) = 10-250
(2) Weight ratio (C) / (B) ≦ 1
(3) (C) ≦ 15 mg / L   A floc generation inhibitor for a containerized tea beverage comprising the tea extract according to claim 6 as an active ingredient.   A method for increasing aluminum and reducing magnesium in a tea extract, comprising bringing a tea extract into contact with a cation exchange resin combined with aluminum ions.