JP2014195431A - Method of producing blend tea beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing blend tea beverage which can inhibit bitterness after heat sterilization.SOLUTION: This invention provides a method of producing blend tea beverage subjected to heat sterilization, the method includes a mixture step for mixing grain extracts and green tea extracts at a temperature of 60°C or less, and a filtration step for filtering the liquid mixture at a temperature of 60°C or less, wherein a difference between the temperature of the filtration step and the temperature of the mixture step is 25°C or less.

Description

  The present invention relates to a method for producing a blended tea beverage.

  Tea drinks made from multiple types of tea ingredients made from tea leaves and grains are called so-called “blend tea drinks” and can express various flavors that cannot be expressed with a single tea ingredient. In addition, it has the advantage of being able to ingest useful components of multiple types of natural materials. In addition, a blended tea beverage is preferred to have a clean taste free from miscellaneous tastes and tastes, and is often produced using, for example, a cereal extract obtained from cereal raw materials such as barley, brown rice, and corn.

  On the other hand, green tea beverages containing a high concentration of non-polymer catechins are known to have a health function and are produced using a green tea extract. For example, a green tea extract and a concentrated green tea extract obtained by controlling the concentration of non-polymer catechins in a solid content obtained from a specific tea raw material are mixed at 45 ° C. to 95 ° C., and the obtained mixed solution A method for producing a heat-sterilized green tea beverage that cools and cools the tea to a temperature of −5 ° C. to 18 ° C. is known (Patent Document 1).

JP 2003-259806 A

The present inventors have studied to develop a blended tea beverage containing non-polymer catechins and a cereal extract. However, when the green tea extract was blended with the grain extract and sterilized by heating, bitterness was generated, and it was found that the bitterness was more apparent as the concentration of non-polymer catechins increased.
The subject of this invention is providing the manufacturing method of the blend tea drink by which the bitterness after heat-sterilization was suppressed.

  The present inventors have studied to develop a blended tea beverage in which the bitterness after heat sterilization is suppressed. The method described in Patent Document 1 described above is a method for producing a green tea beverage with reduced orientation after heat sterilization, but the mixing temperature of the green tea extract and the concentrate of the green tea extract, and the filtration temperature of the mixture A large temperature difference is used to positively produce the orientation, and the deposited orientation is filtered to reduce the orientation of the green tea beverage after heat sterilization. When this method was applied to the production of a blended tea beverage using a cereal extract and a green tea extract, it was found that the suppression of the bitter taste of the blended tea beverage after heat sterilization was insufficient. The inventors of the present invention have further studied in detail, and after controlling the mixing temperature of the cereal extract and the green tea extract and the filtration temperature of the mixed solution, by suppressing the temperature difference between the two, It discovered that the bitterness of the later blend tea drink could be suppressed.

That is, the present invention is a method for producing a heat-sterilized blend tea beverage,
A mixing step of mixing the cereal extract and the green tea extract at a temperature of 60 ° C. or lower;
The present invention provides a method for producing a blended tea beverage, which includes a filtration step of filtering the mixed solution at a temperature of 60 ° C. or less and a temperature difference from the mixing temperature of 25 ° C. or less.

  According to the present invention, a blended tea beverage in which the bitterness after heat sterilization is suppressed can be produced by a simple operation.

  The method for producing a blended tea beverage of the present invention includes at least a mixing step and a filtration step. Hereinafter, each step will be described.

Mixing step The mixing step is a step of mixing the cereal extract and the green tea extract at a temperature of 60 ° C or lower.
The grain extract used in this step is not particularly limited as long as it is an extract obtained from the grain.
Grains used for extraction are not particularly limited as long as they are mainly starchy and are edible plant seeds. From the viewpoint of flavor, wheat, rice, beans, millet and the like can be mentioned. In this invention, the 1 type (s) or 2 or more types chosen from wheat, rice, beans, and cereals are preferable.
Examples of barley include barley, wheat, rye, buckwheat, and barley. Examples of rice include brown rice. Examples of the beans include soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp, cowpeas, groundnuts, peas, and mungbeans. Further, examples of the minor grains include buckwheat, corn, white sesame, black sesame, cocoon, cocoon, cocoon, and kinuwa. These can be used alone or in combination of two or more. Especially, it is preferable to use 1 type, or 2 or more types chosen from barley, pigeon, brown rice, soybean, and corn from a viewpoint of provision of richness and aroma. In addition, when using together 2 or more types of grain, those ratios can be suitably determined according to palatability.

Moreover, the grain to be used may be a gelatinized or germinated grain, or may be pulverized by a pulverizer.
The grain may be roasted or non-roasted, but is preferably roasted from the viewpoint of imparting aroma. The roasting conditions can be appropriately selected depending on the type of grain. For example, the roasting temperature is preferably 180 to 350 ° C, more preferably 200 to 300 ° C, and the roasting time is preferably 10 -120 minutes, more preferably 10-120 minutes. For the roasting, a known device such as a rotary roasting machine can be used.

As the extraction method, known methods such as kneader extraction, stirring extraction, drip extraction, column extraction and the like can be employed. The apparatus used for extraction is not particularly limited as long as it is generally used in the technical field.
Moreover, as water used for extraction, tap water, distilled water, ion-exchange water etc. are mentioned, for example, Among these, ion-exchange water is preferable from the surface of taste.
The temperature of water used for extraction is preferably 50 to 100 ° C, more preferably 70 to 100 ° C, still more preferably 80 to 100 ° C, and still more preferably 85 to 95 ° C, from the viewpoint of extraction efficiency and flavor.
The extraction magnification (the mass of the extract / the total amount of the tea material) and the extraction time are not uniform depending on the extraction method, scale, etc., and can be appropriately determined. For example, the extraction magnification is preferably 15 to 80 times, more Preferably it is 20-70 times, More preferably, it is 25-50 times, Moreover, extraction time becomes like this. Preferably it is 15-60 minutes, More preferably, it is 20-40 minutes.
In addition, after extraction, the obtained grain extract may be cooled, and impurities and the like may be separated by filtration, centrifugation, and the like. Further, the form of the cereal extract includes various forms such as an aqueous solution, a slurry, and a solid. When the cereal extract is used, it can be concentrated or diluted with water as necessary.

  Moreover, as a green tea extract used at this process, a green tea extract, its concentrate, or those refined | purified substances can be mentioned. These can be used alone or in combination of two or more. Here, the “green tea extract” refers to a product that has been extracted with green tea leaves and has not been concentrated or purified. As the extraction method and extraction conditions, the same method and conditions as the above-mentioned grain extract can be adopted. In addition, the “green tea extract concentrate” is a product obtained by removing a part of the solvent from the green tea extract to increase the concentration of non-polymer catechins. There are various types. Commercially available products may be used as the concentrate of the green tea extract, such as “Polyphenone” from Mitsui Norin Co., Ltd., “Theafranc” from ITO EN, “Sunphenon” from Taiyo Kagaku Co., Ltd., etc. It is done. Further, the “purified product of green tea extract” is a product obtained by purifying a green tea extract or a concentrate thereof to increase the purity of non-polymer catechins. For example, JP 2006-160656 A, JP The methods described in JP-A-2007-282568 and JP-A-2008-079609 can be employed. In addition, when using a green tea extract, it can also concentrate or dilute with water as needed.

The order of mixing the green tea extract and the cereal extract is not particularly limited, and the green tea extract and the cereal extract may be charged and mixed at the same time, or one may be charged and mixed into the other.
The mixing temperature of the green tea extract and the cereal extract is 60 ° C or lower, but from the viewpoint of bitterness suppression, 50 ° C or lower is preferable, less than 45 ° C is more preferable, 43 ° C or lower is further preferable, and 5 ° C or higher. Is preferably 10 ° C. or higher, more preferably 15 ° C. or higher. The range of the mixing temperature is preferably 5 to 60 ° C., more preferably 5 to 50 ° C., further preferably 10 ° C. or more and less than 45 ° C., more preferably 10 to 43 ° C., and further preferably 15 to 43 ° C. .

  The mixing time of the green tea extract and the cereal extract is not uniform depending on the production scale, but from the viewpoint of production efficiency, it is preferably 6 hours or less, more preferably 2 hours or less, and even more preferably 1 hour or less, From the viewpoint of reducing bitterness, it is preferably 1 minute or longer, more preferably 5 minutes or longer, and even more preferably 10 minutes or longer. The range of the mixing time is preferably 1 minute to 6 hours, more preferably 5 minutes to 2 hours, and further preferably 10 minutes to 1 hour. A liquid temperature control means can be provided so that the temperature of the liquid mixture is maintained within the above range for a certain period of time.

  The mixing ratio of the green tea extract and the cereal extract can be appropriately selected according to palatability. For example, the concentration of non-polymer catechins in the blended tea beverage is 0.05 to 1% by mass. Can be mixed. The concentration of the non-polymer catechins in the blended tea beverage is preferably 0.07% by mass or more, more preferably 0.1% by mass or more, from the viewpoint of the physiological effect expression and bitterness suppression by the non-polymer catechins, and 0 .6% by mass or less is preferable, and 0.4% by mass or less is more preferable. The range of the non-polymer catechins concentration in the blended tea beverage is preferably 0.05 to 0.6% by mass, more preferably 0.07 to 0.6% by mass, and still more preferably 0.1 to 0. 4% by mass. Here, in the present specification, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a general term that includes epi-catechins such as gallate, and the content of non-polymer catechins is defined based on the total amount of these eight types. In addition, in this invention, what is necessary is just to contain at least 1 sort (s) among these 8 types of non-polymer catechins.

  In addition, when mixing the green tea extract and the cereal extract, the mixing ratio of the green tea extract and the cereal extract is adjusted so that the Brix (20 ° C.) of the blended tea beverage is 0.1 to 5.0. It can also be determined. The Brix of the blended tea beverage is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.3 or more, and preferably 5.0 or less, more preferably 3.0 or less, from the viewpoint of bitterness suppression. 2.0 or less is more preferable. The Brix range of the blended tea beverage is preferably 0.1 to 5.0, more preferably 0.2 to 3.0, and still more preferably 0.3 to 2.0.

  In addition, in this process, as long as the grain extract and the green tea extract are included, you may mix tea extracts other than these. Examples of tea ingredients other than the grain extract and the green tea extract include oolong tea such as iron kannon, color species, golden katsura and wushuiwa tea; black tea such as Darjeeling, Assam and Sri Lanka; Leaves; loquat leaves; mulberry leaves; wolfberry leaves; licorice leaves; komatsuna; rooibos; Family); Kidachi aloe etc. can be mentioned. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip, rosemary and the like can also be used. These can use 1 type (s) or 2 or more types. Here, “Oolong tea, black tea” is not a tea extract for drinking but a tea raw material for obtaining the tea extract.

Filtration step The filtration step is a step of filtering the mixed solution at a temperature of 60 ° C or lower and a temperature difference from the mixing temperature of 25 ° C or lower. Thereby, the bitter component in a liquid mixture can be removed.
It does not specifically limit as a filtration method, A well-known method is employable suitably using a filter.
Examples of filter materials include cotton, triacetyl cellulose, cellulose, epoxy resin-impregnated cellulose, glass fiber, resin-impregnated glass fiber, resin-impregnated inorganic fiber, glass fiber / acrylic resin, glass fiber, carbon fiber, cellulose acetate / polyester. Polyester, polysulfone, polyethersulfone, polyphenylene sulfide untwisted fiber, polytetrafluoroethylene, polypropylene, aramid, rayon, nylon, nylon 66, nylon hollow fiber, polyvinylidene fluoride, stainless steel mesh, stainless steel , Fibrous activated carbon or a combination of two or more of these. Moreover, 1 type, or 2 or more types of these materials, and filter aids, such as pearlite and diatomaceous earth, can also be used in combination.
The form of the filter includes not only a fiber entanglement type such as a pincushion type, a hollow fiber type, and a nonwoven fabric, but also a porous membrane such as a membrane filter.

  The filter aperture is preferably 0.4 μm or more, more preferably 0.5 μm or more, still more preferably 0.8 μm or more, and preferably 5 μm or less, more preferably 3 μm or less, from the viewpoint of removing bitter components. 1 μm or less is more preferable. The opening of the filter is preferably 0.4 to 5 μm, more preferably 0.5 to 3 μm, and still more preferably 0.8 to 1 μm. In addition, the value described in the manufacturer catalog can be adopted as the opening of the filter.

  Specific examples of the filter include, for example, a membrane filter manufactured by Advantech Toyo Co., Ltd., a membrane filter manufactured by Millipore Corporation, a membrane filter manufactured by CUNO (product example: Life Assure), and a depth filter (product example: polyproclean, Beta Pure, Zeta Plus) Bag filters made by Eaton-GAF Distributors (product examples: ACCUGAF, PROGAF) Pole membrane filters (product examples: absolute filters) and depth filters (product examples: Clarice, Ultiplez, NEXIS NXA) , Loki Techno membrane filter (product example: Sirton Pore CES) and depth filter (product example: Poly Earth PEH, Slope Pure SLS / SLP / SLT), Chisso Filter Co., Ltd. depth filter (product example: CLEAL, Zata-Pak), stock Company Noritakeka Examples include commercially available products such as ceramic filters made by Npany Limited and ceramic filters made by Nippon Isogo Co., Ltd.

Examples of the filtration device include a continuous filtration device such as a belt type filter and a drum type filter, a cartridge type filter, and a basket type filter.
The filtration operation may be performed twice or more. In that case, the same or different types of filters or devices may be combined.

  The filtration temperature is 60 ° C or lower, but from the viewpoint of further bitterness suppression, 50 ° C or lower is preferable, less than 45 ° C is more preferable, 43 ° C or lower is further preferable, and 5 ° C or higher is preferable, and 10 ° C or higher is preferable. Is more preferable, and 15 ° C. or higher is still more preferable. The range of the mixing temperature is preferably 5 to 60 ° C., more preferably 5 to 50 ° C., further preferably 10 ° C. or more and less than 45 ° C., more preferably 10 to 43 ° C., and further preferably 15 to 43 ° C. .

  Moreover, although the filtration temperature requires that the temperature difference with the mixing temperature in a mixing process is 25 degrees C or less, from a viewpoint of the further bitterness suppression, 23 degrees C or less is preferable, 20 degrees C or less is more preferable, 15 degrees C The following is more preferable. The temperature difference from the mixing temperature may be 0 ° C., that is, the same temperature as the mixing temperature. The temperature difference is preferably 0 to 25 ° C, more preferably 0 to 23 ° C, still more preferably 0 to 20 ° C, and still more preferably 0 to 15 ° C. In addition, a liquid temperature control means may be provided as necessary so that the filtration temperature and the temperature difference are maintained within the above range during filtration.

Preparation Step The preparation step is a step of adding one or more additives to the mixed solution after the filtration step as desired. Examples of additives include acidulants, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, cyclic oligosaccharides, antioxidants, pH adjusters, fragrances, various esters, pigments, emulsifiers, and storage. , Seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts, malt extracts, quality stabilizers and the like. In addition, the compounding quantity of an additive can be suitably selected as long as the object of the present invention is not impaired.

Sterilization / filling process The sterilization process is a process in which the mixed liquid after the filtration process or the mixed liquid after the preparation process is sterilized by heating.
The sterilization method is not particularly limited as long as the sterilization method is performed under the sterilization conditions defined in applicable laws and regulations (the Food Sanitation Law in Japan).
The blended tea beverage of the present invention can be filled into a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. For example, retort sterilization can be employed when the container can be heat sterilized after filling the blended tea beverage into the container, such as a metal can. For those that cannot be sterilized by retort, such as PET bottles and paper containers, the blended tea beverage is preliminarily heat sterilized by a method such as UHT sterilization under the same sterilization conditions as described above, and filled in a sterilized container in an aseptic environment. Aseptic filling, hot pack filling, or the like can be employed.

  The pH (20 ° C.) of the blended tea beverage of the present invention is preferably 5 to 7, more preferably 5.2 to 6.7, and still more preferably 5. from the viewpoint of the stability and flavor of non-polymer catechins. 5 to 6.5.

In relation to the above-described embodiment, the present invention further discloses the following manufacturing method.
<1>
A method for producing a heat-sterilized blend tea beverage,
A mixing step of mixing the cereal extract and the green tea extract at a temperature of 60 ° C. or lower;
A method for producing a blended tea beverage, comprising a filtration step of filtering the mixed solution at a temperature of 60 ° C. or less and a temperature difference from the mixing temperature of 25 ° C. or less.

<2>
Production of blended tea beverage according to the above <1>, wherein the cereal extract is preferably obtained from cereal having at least one of a pre-gelatinized, germinated, and pulverized product Method.
<3>
The method for producing a blended tea beverage according to <1> or <2>, wherein the cereal extract is preferably obtained from roasted or non-roasted cereal.
<4>
The cereal extract is preferably an extract obtained mainly from starch and obtained from edible plant seeds, more preferably one or more selected from wheat, rice, beans and millet. <1> to <3, wherein the extract is obtained from a cereal containing cereal, more preferably an cereal containing one or more selected from barley, pigeon, brown rice, soybean and corn. > The manufacturing method of the blend tea drink as described in any one of>.
<5>
Any one of <1> to <4> above, wherein the cereal extract is obtained by an extraction ratio of preferably 15 to 80 times, more preferably 20 to 70 times, and further preferably 25 to 50 times. A method for producing a blended tea beverage as described in 1.
<6>
The blended tea beverage according to any one of <1> to <5>, wherein the green tea extract is preferably one or more selected from a green tea extract, a concentrate thereof, and a purified product thereof. Manufacturing method.
<7>
The mixing temperature of the green tea extract and the cereal extract is preferably 50 ° C. or lower, more preferably less than 45 ° C., still more preferably 43 ° C. or lower, preferably 5 ° C. or higher, more preferably 10 ° C. or higher, further Preferably, it is 15 degreeC or more, The manufacturing method of the blend tea drink as described in any one of said <1>-<6>.
<8>
The mixing temperature of the green tea extract and the cereal extract is preferably 5 to 60 ° C, more preferably 5 to 50 ° C, still more preferably 10 ° C to less than 45 ° C, still more preferably 10 to 43 ° C, and still more preferably 15 The manufacturing method of the blended tea drink as described in any one of said <1>-<7> which is -43 degreeC.
<9>
The mixing time of the green tea extract and the cereal extract is preferably 6 hours or less, more preferably 2 hours or less, still more preferably 1 hour or less, preferably 1 minute or more, more preferably 5 minutes or more, and further The method for producing a blended tea beverage according to any one of <1> to <8>, preferably 10 minutes or more.
<10>
The mixing time of the green tea extract and the cereal extract is preferably 1 minute to 6 hours, more preferably 5 minutes to 2 hours, and further preferably 10 minutes to 1 hour, <1> to <9> The manufacturing method of the blend tea drink as described in any one of 9>.

<11>
The concentration of non-polymer catechins in the blended tea beverage is preferably 0.05% by mass or more, more preferably 0.07% by mass or more, and further preferably 0.1% by mass. Any one of the above <1> to <10>, which is mixed at a ratio of preferably 1% by mass or less, more preferably 0.6% by mass or less, and still more preferably 0.4% by mass or less. A method for producing a blended tea beverage as described in 1.
<12>
The concentration of non-polymer catechins in the green tea extract and the cereal extract is preferably 0.05 to 1% by mass, more preferably 0.05 to 0.6% by mass, and still more preferably 0. The method for producing a blended tea beverage according to any one of <1> to <11>, wherein the mixing is performed at a ratio of 0.07 to 0.6 mass%, more preferably 0.1 to 0.4 mass%.
<13>
The non-polymer catechins are preferably at least one selected from catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate, <1> to <12> The manufacturing method of the blended tea drink as described in any one of 12>.
<14>
The Brix (20 ° C.) of the green tea extract and the cereal extract is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.3 or more, preferably 5 The blended tea beverage production method according to any one of <1> to <13>, wherein mixing is performed at a ratio of 0.0 or less, more preferably 3.0 or less, and even more preferably 2.0 or less.
<15>
The Brix (20 ° C.) of the blended tea beverage of the green tea extract and the cereal extract is preferably 0.1 to 5.0, more preferably 0.2 to 3.0, still more preferably 0.3 to 2. The blended tea beverage production method according to any one of <1> to <14>, wherein the blended tea beverage is mixed at a ratio of 0.0.
<16>
In the mixing step, preferably a tea extract other than the cereal extract and the green tea extract, more preferably ginkgo biloba leaves, birch leaves, loquat leaves, mulberry leaves, wolfberry leaves, chuchu leaves, komatsuna, rooibos, Tea extract obtained from one or more kinds of foliage selected from Kumazasa, Dokudami, Achacharu, Honeysuckle, Thrips, Oyster Oyster, Kawaroketsumei, Gymnema sylvestre, Twilight tea (Wolfaceae), Persimmon tea (Rosaceae), Kidachi aloe and herb Are further mixed, The manufacturing method of the blended tea drink as described in any one of said <1>-<15>.
<17>
The method for producing a blended tea beverage according to any one of <1> to <16>, wherein filtration is performed with a filter in the filtration step.
<18>
The material of the filter is preferably cotton, triacetyl cellulose, cellulose, epoxy resin-impregnated cellulose, glass fiber, resin-impregnated glass fiber, resin-impregnated inorganic fiber, glass fiber / acrylic resin, glass fiber, carbon fiber, cellulose acetate / polyester, Polyester, polysulfone, polyethersulfone, polyphenylene sulfide untwisted fiber, polytetrafluoroethylene, polypropylene, aramid, rayon, nylon, nylon 66, nylon hollow fiber, polyvinylidene fluoride, stainless steel mesh, stainless steel or It is a fibrous activated carbon or a combination of two or more of these, or one or more of these materials and a filter aid (preferably par Ito, a combination of diatomaceous earth), the <1> to the production method of the blend tea beverage according to any one of <17>.
<19>
The form of the filter is preferably a pincushion type, a hollow fiber type, a fiber entanglement type (preferably a non-woven fabric) or a porous membrane (preferably a membrane filter), as described in any one of the above items <1> to <18> A method for producing a blended tea beverage.
<20>
The opening of the filter is preferably 0.4 μm or more, more preferably 0.5 μm or more, further preferably 0.8 μm or more, preferably 5 μm or less, more preferably 3 μm or less, and even more preferably 1 μm or less. The method for producing a blended tea beverage according to any one of <1> to <19>.

<21>
The blend according to any one of <1> to <20>, wherein the opening of the filter is preferably 0.4 to 5 μm, more preferably 0.5 to 3 μm, and still more preferably 0.8 to 1 μm. A method for producing tea beverages.
<22>
Production of a blended tea beverage according to any one of <1> to <21>, wherein the filtration device is a continuous filtration device (preferably a belt filter, a drum filter), a cartridge filter, or a basket filter. Method.
<23>
The method for producing a blended tea beverage according to any one of <1> to <22>, wherein the filtration operation is preferably performed twice or more.
<24>
The filtration temperature is preferably 50 ° C. or lower, more preferably less than 45 ° C., further preferably 43 ° C. or lower, preferably 5 ° C. or higher, more preferably 10 ° C. or higher, still more preferably 15 ° C. or higher. The manufacturing method of the blended tea drink as described in any one of <1>-<23>.
<25>
The filtration temperature is preferably 5 to 60 ° C, more preferably 5 to 50 ° C, still more preferably 5 ° C to less than 45 ° C, still more preferably 10 ° C to less than 45 ° C, still more preferably 10 to 43 ° C, and still more preferably. The manufacturing method of the blended tea drink as described in any one of said <1>-<24> which is 15-43 degreeC.
<26>
<1> to <25 above, wherein the temperature difference between the filtration temperature and the mixing temperature in the mixing step is preferably 23 ° C. or less, more preferably 20 ° C. or less, still more preferably 15 ° C. or less, and further preferably 0 ° C. > The manufacturing method of the blend tea drink as described in any one of>.
<27>
The temperature difference between the filtration temperature and the mixing temperature in the mixing step is preferably 0 to 25 ° C, more preferably 0 to 23 ° C, still more preferably 0 to 20 ° C, still more preferably 0 to 15 ° C. The manufacturing method of the blend tea drink as described in any one of 1>-<26>.
<28>
The manufacturing method of the blend tea drink as described in any one of said <1>-<27> which has the preparation process which mix | blends 1 type (s) or 2 or more types of additives with a liquid mixture after a filtration process preferably.
<29>
Additives are preferably acidulants, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, cyclic oligosaccharides, antioxidants, pH adjusters, fragrances, various esters, pigments, emulsifiers, preservatives The method for producing a blended tea beverage according to the above <28>, which is one or more selected from seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts, malt extracts and quality stabilizers.
<30>
The manufacturing method of the blend tea drink as described in any one of said <1>-<29> which has the sterilization process which heat-sterilizes after a filtration process.

<31>
The blended tea according to any one of the above <1> to <30>, wherein the heat sterilization is preferably performed under sterilization conditions stipulated in laws and regulations to be applied (in Japan, the Food Sanitation Law). A method for producing a beverage.
<32>
The method for producing a blended tea beverage according to any one of <1> to <31>, wherein the heat sterilization is preferably retort sterilization or UHT sterilization.

1. Quantification of non-polymer catechins Each blended tea beverage is filtered with a filter (0.45 μm), and a packed column for octadecyl group-introduced liquid chromatograph (L) using a high performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation). -Column TM ODS, 4.6 mmφ x 250 mm: manufactured by the Chemical Substance Evaluation Research Organization), was analyzed at a column temperature of 35 ° C. by a gradient method. 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%

2. Measurement of Brix At 20 ° C., Brix of each blended tea beverage was measured using a saccharimeter (Atago RX-5000, manufactured by Atago).

3. Sensory test Four expert panelists drank each blended tea beverage and evaluated the bitterness, astringency, richness and aroma according to the following criteria. And the average value of the score of four expert panelists was calculated.

Bitterness Rating 5: Little bitterness 4: Slight bitterness 3: Bitterness 2: Slightly strong bitterness 1: Very strong bitterness

Astringency Score 5: Little astringency 4: A slight astringency 3: Astringency 2: Astringency is slightly strong 1: Astringency is very strong

Richness Rating 5: Strongly strong 4: Strongly strong 3: There is rich 2: There is a little 1: 1: There is little rich

Fragrance Rating 5: Very fragrant 4: Strong fragrance 3: Scented 2: Slightly scented 1: Slightly scented

Production Example 1
Production of Grain Extract 36.5 g of pigeons, 146 g of roasted germinated brown rice tea, 146 g of roasted barley grains, and 36.5 g of roasted corn grains were charged into a jacketed stirred extractor. The total amount of cereal was 365 g.
9125 g of hot water at 90 ° C. was supplied into the extractor, and extraction was performed for 30 minutes with stirring. Meanwhile, the temperature of water was kept at 90 ° C.
After extraction, the raw material residue was separated using a 20 mesh sieve and an 80 mesh sieve to obtain 8750 g of a grain extract.

Example 1
1) Mixing step The cereal extract obtained in Production Example 1 was adjusted with a water bath to 20 ° C., and the content of non-polymer catechins in the product was 0 in the separated solution at 20 ° C. Mix green tea extract (Polyphenone HG, manufactured by Mitsui Norin Co., Ltd.) to 12 mass%, and stir the mixture while controlling the temperature of the water bath so that the mixture is maintained at the predetermined temperature for 60 minutes. did.
2) Filtration process After adjusting the mixed solution to 20 ° C. and filtering with a filter having an aperture of 0.8 μm (product name ZetaPlus 10C, manufactured by Sumitomo 3M), ion-exchanged water is used to recover the remaining liquid in the filter. Subsequently, 9000 g of filtrate was obtained.
3) Preparation step Add to and dissolve in the obtained filtrate so that the cyclodextrin content in the product is 0.9% by mass, then add 2 g of ascorbic acid and adjust to pH 6.2 with sodium bicarbonate. Then, it was diluted with ion-exchanged water to obtain 36,500 g of a prepared liquid.
4) Sterilization / filling step The prepared liquid was sterilized at 138 ° C. for 30 seconds, and then filled into a PET bottle to obtain a container-packed blended tea beverage.
Table 1 shows the results of analysis and sensory evaluation of the obtained container-blended tea blend.

Comparative Example 1
1) Filtration process:
In order to recover the residual liquid in the filter after adjusting the grain extract obtained in Production Example 1 to 20 ° C. and filtering with a filter having an aperture of 0.8 μm (product name ZetaPlus 10C, manufactured by Sumitomo 3M). Ion exchange water was continuously supplied to obtain 9000 g of filtrate.
2) Preparation process Green tea extract (Polyphenone HG, manufactured by Mitsui Norin Co., Ltd.) is mixed with the obtained filtrate so that the content of non-polymer catechins in the product is 0.12% by mass, and then the product Add and dissolve so that the cyclodextrin content is 0.9 mass%, then add 2 g of ascorbic acid, adjust to pH 6.2 with sodium bicarbonate and dilute with ion-exchanged water to obtain 36,500 g of A preparation was obtained.
3) Sterilization / filling process:
The prepared liquid was sterilized at 138 ° C. for 30 seconds and then filled into a plastic bottle to obtain a container-packed blended tea beverage.
Table 1 shows the results of analysis and sensory evaluation of the obtained container-blended tea blend.

Example 2, Comparative Examples 2-3
A container-packed blended tea beverage was produced in the same manner as in Example 1 except that the temperature was changed to the temperature shown in Table 1 in the mixing step of Example 1. Table 1 shows the results of analysis and sensory evaluation of the obtained container-blended tea blend.

Example 3 and Comparative Example 4
A container-packed blended tea beverage was produced by the same operation as in Example 1, except that the temperature was changed to the temperature shown in Table 2 in the mixing step and the filtration step in Example 1. The results of analysis and sensory evaluation of the obtained container-blended blended tea beverage are shown in Table 2 together with the results of Example 1.

Example 4
In the filtration process of Example 1, the container-packed blended tea beverage was manufactured by the same operation as Example 1 except having changed into the temperature shown in Table 3. The results of analysis and sensory evaluation of the obtained container-blended tea blend are shown in Table 3 together with the results of Example 1.

Example 5
A container-packed blended tea beverage was produced in the same manner as in Example 1, except that in the filtration step of Example 1, a filter having an opening shown in Table 4 (product name ZetaPlus 50C, manufactured by Sumitomo 3M) was used. Table 4 shows the results of analysis and sensory evaluation of the obtained container-packed blended tea beverage.

Comparative Example 5
In the filtration step of Comparative Example 1, a container-blended blended tea beverage was produced by the same operation as in Comparative Example 1 except that a filter with an opening shown in Table 4 (product name ZetaPlus 50C, manufactured by Sumitomo 3M) was used. Table 4 shows the results of analysis and sensory evaluation of the obtained container-packed blended tea beverage.

Comparative Example 6
A container-packed blended tea beverage was produced by the same operation as in Example 5 except that the mixing temperature in Example 5 was changed to the mixing temperature shown in Table 4. Table 4 shows the results of analysis and sensory evaluation of the obtained container-packed blended tea beverage.

As shown in Comparative Examples 1 and 5, the blended tea beverage obtained by mixing the cereal extract after the filtration step with the green tea extract and sterilizing by heating was insufficient in suppressing bitterness.
In addition, as shown in Comparative Examples 2, 3 and 6, when the temperature of the mixing step exceeds 60 ° C., the blended tea beverage after heat sterilization has insufficient suppression of bitterness, and the bitterness is the mixing temperature and filtration temperature. It has been found that the larger the temperature difference from the above, the stronger the tendency. On the other hand, as shown in Comparative Example 4, even when the temperature difference between the mixing temperature and the filtration temperature is controlled to 25 ° C. or lower and the filtration is performed, if the temperature of the mixing step exceeds 60 ° C., the improvement of bitterness is observed. I couldn't.
Furthermore, as shown in the examples, by controlling the mixing temperature of the cereal extract and the green tea extract and the filtration temperature of the mixed solution to 60 ° C. or less, the temperature difference between them is suppressed to 25 ° C. or less. It was confirmed that the bitter taste of the blended tea beverage after heat sterilization can be suppressed.

Claims (7)

A method for producing a heat-sterilized blend tea beverage,
A mixing step of mixing the cereal extract and the green tea extract at a temperature of 60 ° C. or lower;
A method for producing a blended tea beverage, comprising a filtration step of filtering the mixed solution at a temperature of 60 ° C. or less and a temperature difference from the mixing temperature of 25 ° C. or less.   The manufacturing method of the blended tea of Claim 1 which performs a mixing process and a filtration process at the temperature below 45 degreeC.   The method for producing a blended tea according to claim 1 or 2, wherein in the filtration step, filtration is performed with a filter having an opening of 0.4 µm or more.   The blended tea according to any one of claims 1 to 3, wherein in the mixing step, the green tea extract is mixed so that the concentration of non-polymer catechins in the blended tea beverage is 0.03 to 1% by mass. Manufacturing method.   The manufacturing method of the blend tea as described in any one of Claims 1-4 whose mixing time is 6 hours or less in a mixing process.   The manufacturing method of the blend tea as described in any one of Claims 1-5 which has the sterilization process which heat-sterilizes after a filtration process.   The method for producing a blended tea according to claim 6, wherein the heat sterilization is retort sterilization or UHT sterilization.