JP2015181411A - Method for suppressing heat deterioration odor of packed tea with milk beverage - Google Patents
Method for suppressing heat deterioration odor of packed tea with milk beverage Download PDFInfo
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- Dairy Products (AREA)
- Tea And Coffee (AREA)
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Abstract
Description
本発明は、微粉砕紅茶葉を含有し、乳由来の加熱劣化臭が抑制され、且つ紅茶のフレッシュな香味を保持したミルク入り紅茶飲料の製造方法及び該飲料に関する。 The present invention relates to a method for producing a milk-containing black tea beverage containing finely ground black tea leaves, which suppresses milk-derived heat deterioration odor and retains the fresh flavor of black tea, and the beverage.
一般的に、茶飲料は、茶葉を熱水、温水、或いは常温水で抽出後、茶葉残渣を除去した抽出液を所望とする濃度に調整し製造されている。ペットボトル、缶、紙、瓶入りの容器詰茶飲料ではさらに保存性を高めるために加熱殺菌工程を経る製造方法が必要とされている。 In general, tea beverages are manufactured by extracting tea leaves with hot water, warm water, or room temperature water, and then adjusting the extract from which the tea leaf residue is removed to a desired concentration. Plastic bottles, cans, paper, and bottled tea beverages in bottles require a production method that undergoes a heat sterilization process in order to further improve storage stability.
しかし、このようにして得られた茶飲料は、製造工程中で茶の本来持っている香気成分を失ってしまうことが多く、本来のフレッシュな香味を持つ茶飲料にはならないという問題点があった。さらに、容器詰茶飲料では加熱殺菌という工程を経るために、加熱劣化臭が多かれ少なかれ生成し、茶の持つ本来の香りを一層低下させてしまうという問題もあった。紅茶については、香りを楽しむことも嗜好性を大きく左右することから、紅茶本来のフレッシュな香味を保ち、加熱劣化臭を抑制することが望まれていた。特に、乳成分を添加した容器詰め紅茶飲料においては、加熱殺菌による乳成分の加熱劣化臭の生成も大きな問題点であり、その解決方法が望まれていた。また、紅茶の香味が弱く感じられやすく、加熱による紅茶本来の香味の損失も同様に問題視されていた。 However, the tea beverage obtained in this way often loses the aroma component inherent to tea during the manufacturing process, and there is a problem that it cannot be a tea beverage having an original fresh flavor. It was. Furthermore, since the packaged tea beverage undergoes a process of heat sterilization, there is also a problem that a heat-degraded odor is generated more or less, and the original aroma of tea is further reduced. As for black tea, it is desired to maintain the fresh flavor inherent to black tea and to suppress the heat-degraded odor because enjoying aroma greatly affects the taste. In particular, in a packaged black tea beverage to which a milk component is added, the generation of a heat-degraded odor of the milk component by heat sterilization is also a major problem, and a solution to that problem has been desired. In addition, the flavor of black tea tends to be felt weak, and loss of the original flavor of black tea due to heating has also been regarded as a problem.
従来から加熱劣化臭を抑制したミルク入り紅茶飲料は開示されていた。
例えば、特許文献1（特開２０１０−７５１７８）にはイソ吉草酸エチルをミルク入り飲料に添加し、ミルク入り飲料の高温殺菌時及び／又は加温状態で保存される際に発生する乳加熱臭や酸化臭を抑制したミルク入り飲料が開示されている。
特許文献２（特開２０１０−２００６５９）には、乳類含有飲食品の加熱による劣化を防止する方法として、紅茶葉の抽出液を吸着剤で精製処理した精製物を乳類含有飲料に添加する方法が開示されている。
特許文献３（特開２０１３−１９８４３５）には、パノースを含む糖組成物を容器詰め加熱処理飲食品に添加することによって、風味維持する方法が開示されている。缶紅茶が例示されている。
特許文献４（特開２００９−０４５０２１）には、シソ科メンタ属植物の抽出物を牛乳入り紅茶飲料に添加する方法が開示されている。
特許文献５（特開２００８−０８６２１６）には、乳飲料にトコフェロール及びルチン、アスコルビン酸を添加する方法が開示されている。
しかしながら、これらの添加剤による方法では、乳の加熱劣化臭を抑制し、更に紅茶本来のフレッシュな香味を付与する方法として、十分とは言えない。
Conventionally, tea drinks containing milk with suppressed heat odor have been disclosed.
For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2010-75178), ethyl isovalerate is added to a beverage containing milk, and the milk heated odor generated when the milk-containing beverage is stored at high temperature sterilization and / or in a heated state. And milk-containing beverages with reduced oxidation odor are disclosed.
In Patent Document 2 (Japanese Patent Application Laid-Open No. 2010-200659), as a method for preventing deterioration due to heating of milk-containing foods and beverages, a purified product obtained by refining tea leaf extract with an adsorbent is added to milk-containing beverages. A method is disclosed.
Patent Document 3 (Japanese Patent Laid-Open No. 2013-198435) discloses a method for maintaining a flavor by adding a sugar composition containing panose to a container-packed heat-treated food or drink. Canned tea is exemplified.
Patent Document 4 (Japanese Unexamined Patent Application Publication No. 2009-045021) discloses a method of adding an extract of a Labiatae Menta plant to a tea beverage containing milk.
Patent Document 5 (Japanese Patent Application Laid-Open No. 2008-086216) discloses a method of adding tocopherol, rutin, and ascorbic acid to a milk beverage.
However, the method using these additives is not sufficient as a method for suppressing the heat deterioration odor of milk and further imparting a fresh flavor inherent to black tea.
特許文献６（特開２０１１−１４２８３６）には、原料として用いる乳を、予め、加温処理、エアレーション処理、或いは攪拌処理により劣化物質を発生させ、発生した劣化物質を脱気或いはガス吹き込みにより除去することにより、製造時の加熱殺菌、長期保存等による香味の劣化に対して、該香味劣化の抑制された乳入りの容器詰飲料が開示されている。しかしながら、本文献では、乳成分の一部を除去しているため、必要な成分が減少してしいるため、乳本来の味が損なわれてしまい、乳入り紅茶飲料として満足できるものではない。 In Patent Document 6 (Japanese Patent Application Laid-Open No. 2011-142836), milk used as a raw material is preliminarily generated by a heating process, an aeration process, or a stirring process, and the generated deteriorated substance is removed by degassing or gas blowing. Thus, a packaged beverage containing milk in which the deterioration of flavor is suppressed against the deterioration of flavor due to heat sterilization during production, long-term storage, and the like has been disclosed. However, in this document, since a part of the milk component is removed, the necessary components are not reduced, so that the original taste of milk is impaired and it is not satisfactory as a tea beverage containing milk.
一方、従来から本格的な味あるいは濃厚な味の付与方法として微粉砕茶及び微粉砕茶を添加した茶飲料、また茶葉全体を摂取する抹茶等は開示されていた。
例えば、特許文献７（特開２００８−１０４４２８）には、微粉砕コーヒー豆、微粉砕紅茶、微粉砕抹茶を飲料に添加し、さらにカルボキシメチルセルロースナトリウムを添加した飲料が開示されている。これらの飲料では上記のカルボキシメチルセルロースナトリウムを添加することで微粉砕された不溶性固形分が長期にわたり沈殿、凝集することが無い飲料を提供することを目的としたものであった。
特許文献８（特開平０８−１１６８８１）には、茶葉原料を湿式粉砕（高圧ホモジナイザー）することにより懸濁状の超微粉末茶に粉砕する方法、該微粉末茶をそのまま希釈して茶飲料とすることや飲食品に配合することができることが開示されている。そして、懸濁状の超微粉末茶を希釈して調製した茶飲料を缶入り茶飲料としたとき加熱殺菌工程で発生するレトルト臭や苦みの少ない茶缶飲料が製造できることも開示されている。しかしながら、本文献のレトルト臭とは、乳成分を含まない茶を原料とした缶飲料で発生する悪臭である。また、本文献で開示されている超微粉末茶は懸濁状の液体であり、また茶飲料も該粉末茶だけを使用したものである。さらに、特許文献９（特開２００７−５３９１３）には、平均粒子径７〜２０μｍの抹茶を水に分散させ均質化処理することで抹茶本来の深みのある風香味を保持し、しかも不溶性固形分の沈殿凝集を抑制した安定した容器詰抹茶飲料の製造方法が開示されている。しかし、該抹茶飲料も抹茶だけを用いて飲料にする方法である。特許文献１０（特開２０１１−０７２３２１）には、茶葉原料を粒子径が１〜１００μｍの大きさになるまで粉砕して粉末茶を得た後、水を加えて圧力１００ｋｇ／ｃｍ２以上で高圧ホモジナイザーを用いて粒子径が１μｍ以下の粒子の割合を増加させるように超微粉砕処理を行い、この超微粉砕茶葉懸濁液を茶葉抽出液に１：１〜１０の割合で配合して懸濁液を調製し、さらにこの懸濁液中の粒子径１μｍ以上の粒子の５０％以上を遠心分離により除去して茶飲料とする方法が開示されている。そして、この方法によればざらつき、雑味が極力少なく緑茶飲料に不可欠なすっきりした後味を保持し、緑茶本来の食感、コク、味わいを有し、かつ長期保管においても沈殿や濁りの発生しない安定な茶飲料が得られることが示されている。特許文献１１（特開２０１０−０６３４３２）には、焙煎茶葉の粉砕物を含有する飲料が開示されている。この方法によれば、長期保存しても香味劣化、色調変化及び濁度上昇しにくい容器詰茶飲料、特に透明容器での加温販売に適した容器詰茶飲料を得ることができる。
しかしながら、文献８〜１１は、茶飲料を対象としており、ミルク入り紅茶飲料において、乳の加熱劣化臭を抑制し、かつ紅茶のフレッシュな香味を保持できるという効果については全く開示されていない。
On the other hand, tea beverages to which finely ground tea and finely ground tea have been added and matcha tea ingesting the entire tea leaves have been disclosed as methods for imparting full-fledged or rich taste.
For example, Patent Document 7 (Japanese Unexamined Patent Application Publication No. 2008-104428) discloses a beverage in which finely ground coffee beans, finely ground black tea, and finely ground matcha tea are added to a beverage, and sodium carboxymethylcellulose is further added. The purpose of these beverages was to provide a beverage in which the finely pulverized insoluble solid content does not precipitate or aggregate over a long period of time by adding the above sodium carboxymethylcellulose.
Patent Document 8 (Japanese Patent Application Laid-Open No. 08-116881) discloses a method of pulverizing tea leaf raw material into a suspension ultrafine powder tea by wet pulverization (high pressure homogenizer), diluting the fine powder tea as it is and a tea beverage. It is disclosed that it can be mix | blended with what to do and food-drinks. It is also disclosed that when a tea beverage prepared by diluting a suspension of ultrafine powdered tea is used as a canned tea beverage, a tea can beverage with less retort odor and bitterness generated in the heat sterilization process can be produced. However, the retort odor of this document is a malodor generated in a can beverage made from tea that does not contain milk components. Moreover, the ultrafine powder tea disclosed in this document is a suspension liquid, and the tea beverage uses only the powdered tea. Furthermore, Patent Document 9 (Japanese Patent Application Laid-Open No. 2007-53913) discloses that green tea having an average particle diameter of 7 to 20 μm is dispersed in water and homogenized to maintain the original deep flavor of matcha, and insoluble solid content. A method for producing a stable container-packed tea beverage that suppresses the aggregation of precipitates is disclosed. However, this matcha tea drink is also a method of making a drink using only matcha tea. In Patent Document 10 (Japanese Patent Application Laid-Open No. 2011-073221), powdered tea is obtained by pulverizing tea leaf materials until the particle diameter becomes 1 to 100 μm, and then water is added to increase the pressure at a pressure of 100 kg / cm 2 or more. Using a homogenizer, ultrafine pulverization is performed so as to increase the proportion of particles having a particle size of 1 μm or less, and this ultrafine pulverized tea leaf suspension is added to the tea leaf extract at a ratio of 1: 1 to 10 to suspend. A method is disclosed in which a suspension is prepared and 50% or more of particles having a particle diameter of 1 μm or more in the suspension are removed by centrifugation to obtain a tea beverage. And according to this method, it retains the clean aftertaste essential for green tea beverages with the least roughness and roughness, has the original texture, richness and taste of green tea, and does not cause precipitation or turbidity even in long-term storage. It has been shown that a stable tea beverage can be obtained. Patent Document 11 (Japanese Patent Application Laid-Open No. 2010-063432) discloses a beverage containing a crushed product of roasted tea leaves. According to this method, it is possible to obtain a packaged tea beverage that is less likely to deteriorate in flavor, change in color tone, and increase in turbidity even when stored for a long period of time, particularly a packaged tea beverage suitable for warm sales in a transparent container.
However, Documents 8 to 11 are intended for tea beverages, and do not disclose the effect of suppressing the heat deterioration odor of milk and maintaining the fresh flavor of black tea in milk tea beverages.
本発明の課題は、乳由来の加熱劣化臭を抑え、紅茶本来のフレッシュな香味を付与および保持したミルク入り紅茶飲料の製造方法及び該飲料を提供することである。 An object of the present invention is to provide a method for producing a milk-containing tea beverage that suppresses milk-derived heat-deteriorating odor and imparts and retains a fresh flavor inherent to black tea, and the beverage.
本発明者は、上記課題を解決するために鋭意検討した結果、微粉砕紅茶葉を添加することで、ミルク入り紅茶調合液を加熱殺菌した際に、乳成分由来の劣化臭が抑えられ、更には、紅茶本来のフレッシュな香味を付与および保持されることを見出し、本発明を完成した。 As a result of intensive studies to solve the above-mentioned problems, the present inventor added a finely pulverized black tea leaf, and when heat-sterilized the black tea blended liquid, the deterioration odor derived from the milk component was suppressed. Found that the fresh flavor inherent to black tea was imparted and retained, and the present invention was completed.
すなわち本発明は、
〔１〕微粉砕紅茶葉を添加することを特徴とする容器詰ミルク入り紅茶飲料の加熱劣化臭の抑制方法である。
〔２〕平均粒径１．０μｍ以上３０．０μｍ未満の微粉砕紅茶葉であることを特徴とする容器詰ミルク入り紅茶飲料の加熱劣化臭抑制剤である。
〔３〕紅茶抽出液又は紅茶調合液に平均粒径１．０μｍ以上３０．０μｍ未満の微粉砕紅茶葉を、飲用濃度として５０ｐｐｍ以上２０００ｐｐｍ未満を添加することを特徴とする加熱劣化臭が抑制された微粉砕紅茶葉含有容器詰ミルク入り紅茶飲料の製造方法である。
〔４〕平均粒径１．０μｍ以上３０．０μｍ未満の微粉砕紅茶葉を５０ｐｐｍ以上２０００ｐｐｍ未満、および乳固形分として０．５重量％以上５．０重量％以下を含有する、加熱殺菌による加熱劣化臭が抑制された微粉砕紅茶葉含有容器詰ミルク入り紅茶飲料である。
That is, the present invention
[1] A method for suppressing a heat-deteriorating odor of a tea beverage containing packaged milk, characterized by adding finely crushed black tea leaves.
[2] A heat deterioration odor inhibitor for tea beverages containing packaged milk, characterized in that it is a finely pulverized black tea leaf having an average particle size of 1.0 μm or more and less than 30.0 μm.
[3] Heat-deteriorated odor characterized by adding 50 ppm or more and less than 2000 ppm as a drinking concentration of finely pulverized black tea leaves having an average particle size of 1.0 μm or more and less than 30.0 μm to black tea extract or black tea mixture This is a method for producing a tea beverage containing containerized milk containing finely crushed black tea leaves.
[4] Heating by heat sterilization containing finely ground black tea leaf having an average particle size of 1.0 μm or more and less than 30.0 μm in an amount of 50 ppm to less than 2000 ppm and a milk solid content of 0.5 wt% to 5.0 wt% It is a tea beverage containing finely crushed black tea leaf-containing container-packed milk in which the deterioration odor is suppressed.
本発明によれば、容器詰ミルク入り紅茶飲料製造時の加熱殺菌による乳成分由来の劣化臭が抑制され、紅茶本来のフレッシュな香味が付与および保持され、さらには、紅茶の濃度感が高まった、後切れが良好なミルク入り紅茶飲料を提供することが可能である。 According to the present invention, the deterioration odor derived from milk components due to heat sterilization during the manufacture of tea beverages containing packaged milk is suppressed, the fresh flavor inherent to black tea is imparted and retained, and further, the sense of concentration of black tea is increased. Therefore, it is possible to provide a tea beverage containing milk with a good finish.
以下に本発明について詳しく説明する。
本発明の微粉砕紅茶葉含有ミルク入り紅茶飲料は、紅茶調合液に、乳成分と微粉砕紅茶葉を添加して製造することができる。
〈ミルク入り紅茶飲料〉
本発明のミルク入り紅茶飲料とは、紅茶葉からの抽出液または抽出物を主原料としたものであり、乳成分入りの紅茶飲料のことである。
〈紅茶葉〉
本発明のミルク入り紅茶飲料及び微粉砕紅茶葉に使用する紅茶として、ツバキ目ツバキ科ツバキ属の常緑樹である「チャノキ」であるＣａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓの中国種（ｖａｒ．ｓｉｎｅｎｓｉｓ）やアッサム種(ｖａｒ．ａｓｓａｍｉｃａ)又はそれらの雑種から得られる茶葉から発酵工程を経て製茶されたものが挙げられる。例えば、ダージリン、アッサム、ニルギリ、ディンブラ、ウバ、ヌアラエリア、ケニア、キーモン等が挙げられ、１種あるいは２種以上の茶葉をブレンドして原料として使用できる。
The present invention is described in detail below.
The tea beverage containing finely pulverized black tea leaf-containing milk of the present invention can be produced by adding a milk component and finely pulverized black tea leaf to a black tea mixture.
<Tea drink with milk>
The tea beverage containing milk of the present invention is a tea beverage containing a milk component, which is mainly made from an extract or extract from tea leaves.
<Tea leaves>
The tea used in the milk-containing tea beverage and finely crushed black tea leaf of the present invention is Camelia sinensis which is an evergreen tree of the camellia camellia family Camellia sinensis and var. Assamica. ) Or tea leaves obtained from these hybrids through a fermentation process. For example, Darjeeling, Assam, Nilgiri, Dimbra, Uba, Nuala area, Kenya, Kemon etc. can be used, and one or more tea leaves can be blended and used as a raw material.
〈微粉砕紅茶葉〉
本発明に用いる微粉砕紅茶葉の微粉砕に用いる装置は、所望の粒径に微粉砕できるものであれば特に制限はない。粉砕機の種類は、衝撃式、気流式、磨砕式等があるが、特に限定されない。粉砕方式には、乾式粉砕、湿式粉砕、凍結粉砕があり特には限定されない。本発明においては、微粉砕後の風味を良好に保てる点から、乾式粉砕方式である気流式粉砕機（エアータグミル、ジェットミル）による粉砕方法が好ましい。
なお、本発明において、平均粒子径とは、粒度分布測定装置、例えば、レーザー回折式粒度分布測定装置（LMS-350：（株）セイシン企業）を用いて測定した値をいう。本発明の微粉砕紅茶葉は、紅茶抽出液又は、紅茶調合液に添加する際、微粉砕紅茶葉をそのまま添加してよいが、一度水に分散させてから、紅茶抽出液又は紅茶調合液に添加したほうが、分散しやすく、ダマにならない。
本発明に用いる微粉砕紅茶葉の粒径は、平均粒径１．０以上３０.０μｍ未満が好ましく、４．０以上１５.０μｍ以下がより好ましい。平均粒径が１.０μｍ未満の場合は、乳成分由来の加熱劣化臭が抑制されない場合があり、平均粒径が３０.０μｍ以上の場合は、加熱劣化臭は抑制されるが、ざらつき感が強く、飲用として不適である。
<Fine ground tea leaves>
The apparatus used for finely pulverizing the finely ground black tea leaf used in the present invention is not particularly limited as long as it can be finely pulverized to a desired particle size. The type of pulverizer includes an impact type, an airflow type, and a grinding type, but is not particularly limited. The pulverization method includes dry pulverization, wet pulverization, and freeze pulverization, and is not particularly limited. In the present invention, a pulverization method using an airflow pulverizer (air tag mill, jet mill), which is a dry pulverization method, is preferable from the viewpoint that the flavor after fine pulverization can be maintained satisfactorily.
In the present invention, the average particle size refers to a value measured using a particle size distribution measuring device, for example, a laser diffraction particle size distribution measuring device (LMS-350: Seishin Corporation). When adding the finely pulverized black tea leaf of the present invention to the black tea extract or the black tea mixture, the finely ground black tea leaf may be added as it is. Addition is easier to disperse and does not become lumpy.
The particle size of the finely crushed black tea leaf used in the present invention is preferably 1.0 to less than 30.0 μm, and more preferably 4.0 to 15.0 μm. When the average particle size is less than 1.0 μm, the heat deterioration odor derived from the milk component may not be suppressed. When the average particle size is 30.0 μm or more, the heat deterioration odor is suppressed, but a rough feeling is felt. Strong and unfit for drinking.
〈抽出液〉
本発明における抽出液とは、紅茶葉を温水又は熱水で抽出して得られるものであり、該抽出液を一旦濃縮した液体エキスやこれを乾燥した粉末エキスにしたものなども所望の濃度に再調製して利用することもできる。また、紅茶葉から調製した抽出液に、別途紅茶抽出物（液体エキス、粉末エキス）を添加し使用してもよい。
紅茶葉からの紅茶抽出液の調製方法は、従来から知られている紅茶飲料の一般的な方法で調製することができる。例えば、原料とする紅茶葉を１０〜１００倍重量の温水又は熱水にて抽出する。抽出時間、温度は使用する紅茶の種類や目的により適宜調整するが、通常は６０℃以上１００℃以下で３〜６０分の抽出を行い、必要に応じて抽出中に撹拌を行う。次いで茶殻等の固形成分を濾過や遠心分離機により固液分離することにより紅茶抽出液を得ることができる。ここで、抽出時の温度や時間などは、特に限定されず、茶葉の種類や目的とする香味等に応じて任意に設定することができる。
また、抽出に使用する水に予めアスコルビン酸やアスコルビン酸ナトリウムなどの有機酸又は有機酸塩類、食品加工に使用可能な重曹や炭酸カリウムを添加してもよい。また煮沸脱気や窒素ガスなどの不活性ガスを通気して溶存酸素を除去しつついわゆる非酸化的雰囲気下で抽出する方法を併用してもよい。
<Extract>
The extract in the present invention is obtained by extracting tea leaves with warm water or hot water, and a liquid extract obtained by concentrating the extract once or a powder extract obtained by drying the extract has a desired concentration. It can be re-prepared and used. Moreover, you may add and use a black tea extract (a liquid extract, a powder extract) separately to the extract prepared from the black tea leaf.
A method for preparing a black tea extract from black tea leaves can be prepared by a conventionally known method for black tea beverages. For example, the tea leaves used as a raw material are extracted with 10 to 100 times the weight of warm water or hot water. The extraction time and temperature are appropriately adjusted depending on the type and purpose of the tea used, but usually, extraction is performed at 60 ° C. or higher and 100 ° C. or lower for 3 to 60 minutes, and stirring is performed as necessary. Next, a black tea extract can be obtained by solid-liquid separation of solid components such as tea husks by filtration or a centrifuge. Here, the temperature, time, etc. at the time of extraction are not particularly limited, and can be arbitrarily set according to the type of tea leaves, the intended flavor, and the like.
Moreover, you may add organic acid or organic acid salts, such as ascorbic acid and sodium ascorbate, the baking soda which can be used for food processing, and potassium carbonate to the water used for extraction previously. Moreover, you may use together the method of extracting in so-called non-oxidative atmosphere, ventilating inert gas, such as boiling deaeration and nitrogen gas, and removing dissolved oxygen.
〈微粉砕紅茶葉の添加方法〉
本発明における微粉砕紅茶葉の添加量は、飲用濃度として、また紅茶調合液に対して、５０ｐｐｍ以上２０００ｐｐｍ未満となるよう添加することが好ましく、より好ましくは、１００ｐｐｍ以上１５００ｐｐｍ以下、更に好ましくは、１５０ｐｐｍ以上１０００ｐｐｍ以下である。５０ｐｐｍ未満の場合は、紅茶のフレッシュな香味が得られず、紅茶らしい濃度感も不足してしまう。また乳成分の加熱劣化臭が抑制できず、乳成分に由来する後切れに対しても効果を感じにくい。一方２０００ｐｐｍ以上の場合は、苦渋味とざらつき感が増し、飲用として不適である。
微粉砕紅茶葉は、紅茶調合液を調製する際に、他の成分を添加した後、または同時に添加してもよい。
<Method of adding finely ground tea leaves>
The addition amount of finely pulverized black tea leaves in the present invention is preferably added so as to be 50 ppm or more and less than 2000 ppm, more preferably 100 ppm or more and 1500 ppm or less, more preferably as a drinking concentration. It is 150 ppm or more and 1000 ppm or less. If it is less than 50 ppm, the fresh flavor of black tea cannot be obtained, and the darkness like black tea will be insufficient. Moreover, the heat deterioration odor of a milk component cannot be suppressed and it is hard to feel an effect also with respect to the subsequent cutting | disconnection originating in a milk component. On the other hand, in the case of 2000 ppm or more, the bitter and astringent taste and the rough feeling increase, and it is not suitable for drinking.
Finely pulverized black tea leaves may be added after adding other components or simultaneously with the preparation of the black tea mixture.
〈乳成分〉
本発明の乳成分とは、牛乳、特別牛乳、部分脱脂乳、脱脂乳、加工乳及び乳飲料のことをいう。また、脱脂粉乳、全粉乳などの各種粉乳類、濃縮ホエー、濃縮乳、クリーム等やそれらの各種濃縮乳類、無糖練乳、加糖練乳などの各種練乳類を適宜の濃度に溶解、希釈したものを使用することができる。さらに、必要に応じて、これらの乳成分を２種類以上混合して調整した乳成分も使用することができる。また液体だけでなく粉末状のものも使用することが出来る。
本発明の紅茶飲料中における乳成分の含有量は、特に制限されるものではないが、乳成分の加熱劣化臭抑制効果、及び紅茶のフレッシュな香味の保持効果を発揮させるためには、乳固形分として、０．５重量％以上５．０重量％以下が好ましく、１.０重量％以上３．０重量％以下がより好ましい。５．０重量％を超えると、紅茶葉由来の風味をマスキングし、紅茶の風味を感じにくい。また、０．５重量％未満では、ミルクの味が感じられず、好ましくない。
本発明の紅茶飲料への乳成分を含有させる方法は特に制限されるものではなく、紅茶飲料の調製段階あるいは調製後において、この分野で通常知られた慣用的な方法を用いることができる。
<Milk ingredients>
The milk component of the present invention refers to milk, special milk, partially skimmed milk, skimmed milk, processed milk and milk beverage. In addition, various milk powders such as skim milk powder and whole milk powder, concentrated whey, concentrated milk, cream, etc. and various condensed milks such as non-sugar condensed milk and sweetened condensed milk are dissolved and diluted to an appropriate concentration. Can be used. Furthermore, if necessary, milk components prepared by mixing two or more of these milk components can also be used. Moreover, not only a liquid but a powder form can also be used.
The content of the milk component in the tea beverage of the present invention is not particularly limited, but in order to exert the effect of suppressing the heat deterioration odor of the milk component and the effect of maintaining the fresh flavor of black tea, The content is preferably 0.5% by weight or more and 5.0% by weight or less, more preferably 1.0% by weight or more and 3.0% by weight or less. If it exceeds 5.0% by weight, the flavor derived from black tea leaves is masked, and the flavor of black tea is difficult to feel. On the other hand, if it is less than 0.5% by weight, the taste of milk is not felt, which is not preferable.
The method of incorporating the milk component into the black tea beverage of the present invention is not particularly limited, and a conventional method generally known in this field can be used in the preparation step of the black tea beverage or after the preparation.
〈紅茶調合液の調製〉
得られた紅茶抽出液は、適宜濃度を調整して、乳成分、微粉砕紅茶葉を添加して、紅茶調合液を調製し、加熱殺菌後、微粉砕紅茶葉含有ミルク入り紅茶飲料として製品化される。紅茶調合液には、必要に応じて、砂糖、ブドウ糖、果糖、異性化液糖などの糖類、植物性油脂、動物性油脂、酒類、塩類（塩化ナトリウム等）、ハーブ・スパイス類、香辛料抽出物、茶類、ｐＨ調整剤、スクラロースやアスパルテーム等の甘味料、増粘安定剤、乳化剤、着色料、香料、酸化防止剤、日持向上剤、栄養強化剤、保存料等の副成分を単独あるいは併用して配合してもよい。
紅茶調合液のｐＨは、好ましくは２５℃換算値でｐＨ６.０〜７.１、より好ましくはｐＨ６.３〜６．８に調整するのが良い。また、紅茶調合液を７０〜８０℃以上に昇温し、高圧ホモジナイザーにて均質化しても良い。
<Preparation of tea preparation liquid>
Adjust the concentration of the resulting black tea extract, add milk components and finely crushed black tea leaves, prepare a black tea mixture, heat sterilize, and commercialize it as a black tea drink containing finely crushed black tea leaves Is done. For tea preparation liquid, sugar, glucose, fructose, isomerized liquid sugar and other sugars, vegetable oils, animal fats, alcoholic beverages, salts (such as sodium chloride), herbs / spices, spice extracts Auxiliary ingredients such as teas, pH adjusters, sweeteners such as sucralose and aspartame, thickening stabilizers, emulsifiers, colorants, fragrances, antioxidants, shelf-life improvers, nutrition enhancers, preservatives, etc. You may mix | blend together.
The pH of the black tea preparation liquid is preferably adjusted to pH 6.0 to 7.1, more preferably pH 6.3 to 6.8 in terms of 25 ° C. Moreover, you may heat up a black tea liquid to 70-80 degreeC or more, and you may homogenize with a high-pressure homogenizer.
〈容器詰飲料〉
上記のように調製した紅茶調合液は、加熱殺菌を行った後、密閉容器に封入して容器詰飲料とする。使用される容器は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器（いわゆるＰＥＴボトル）、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などで、通常の形態で提供することができる。
殺菌条件は、食品衛生法に定められた条件と同等の効果が得られる方法を選択すれば良いが、容器として耐熱性容器（金属缶、ガラス等）を使用する場合にはレトルト殺菌（１２１〜１２４℃、４〜４０分間）を行えばよい。また容器として非耐熱性容器（ＰＥＴボトル、紙容器等）を用いる場合は、例えば、調合液を予めプレート式熱交換器等で高温短時間殺菌後（１２０〜１５０℃、１〜数十秒間）、一定の温度まで冷却し、熱時充填するか、３０〜５０℃で無菌充填を行うことで製造することができる。
<Contained beverage>
The black tea preparation prepared as described above is sterilized by heating, and then sealed in a sealed container to obtain a container-packed beverage. Containers used are molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foil and plastic films, bottles, etc. Can be provided.
The sterilization conditions may be selected by a method capable of obtaining an effect equivalent to the conditions stipulated in the Food Sanitation Law, but when a heat-resistant container (metal can, glass, etc.) is used as the container, retort sterilization (121- 124 ° C., 4 to 40 minutes). Moreover, when using a non-heat-resistant container (PET bottle, paper container, etc.) as a container, for example, after preliminarily sterilizing a preparation liquid with a plate-type heat exchanger etc. at a high temperature for a short time (120 to 150 ° C., 1 to several tens of seconds) It can be manufactured by cooling to a certain temperature and filling with heat, or performing aseptic filling at 30 to 50 ° C.
〈加熱劣化臭の抑制方法及び抑制剤〉
本発明における容器詰ミルク入り紅茶飲料の加熱劣化臭とは、上記殺菌工程によりミルク入り紅茶飲料の乳成分由来の香気が劣化して発生する不快臭のことであり、本発明の加熱劣化臭の抑制方法は、容器詰ミルク入り紅茶飲料において、微粉砕紅茶葉を紅茶調合液に対し微粉砕紅茶葉含量、微粉砕紅茶葉の粒径を好ましい値に調整することで実施可能である。例えば、容器詰ミルク入り紅茶飲料（タンニン濃度３０〜１８０ｍｇ％、乳固形分５．０重量％以下）では、平均粒径１．０μｍ以上３０.０μｍ未満の微粉砕紅茶葉を５０ｐｐｍ以上２０００ｐｐｍ未満添加すればよい。５０ｐｐｍ未満では、乳成分の加熱劣化臭の抑制効果が得られない。一方２０００ｐｐｍ以上の場合は、加熱劣化臭は抑制されるものの、苦渋味とざらつき感が増し、飲用として不適である。また、平均粒径が１.０μｍ未満の場合は、乳成分由来の加熱劣化臭が抑制されない場合があり、３０.０μｍ以上の場合は、加熱劣化臭は抑制されるが、ざらつき感が強く、飲用として不適である。本発明の微粉砕紅茶葉は上記の濃度範囲及び平均粒径の範囲において、加熱劣化臭抑制剤として有効である。
<Method for suppressing heat odor and inhibitor>
The heat deterioration odor of the tea beverage containing the packaged milk in the present invention is an unpleasant odor generated by the deterioration of the aroma derived from the milk component of the tea beverage containing milk by the sterilization step. The suppression method can be implemented by adjusting finely crushed black tea leaf content and finely crushed black tea leaf particle size to preferable values in a black tea beverage containing a packaged milk. For example, in tea beverages with packaged milk (tannin concentration 30 to 180 mg%, milk solid content 5.0 wt% or less), 50 to 2000 ppm of finely pulverized black tea leaves having an average particle size of 1.0 to 30.0 μm are added. do it. If it is less than 50 ppm, the effect of suppressing the heat deterioration odor of the milk component cannot be obtained. On the other hand, in the case of 2000 ppm or more, although the heat-deteriorating odor is suppressed, the bitter and astringent taste and the rough feeling increase, which is not suitable for drinking. In addition, when the average particle size is less than 1.0 μm, the heat deterioration odor derived from the milk component may not be suppressed, and when it is 30.0 μm or more, the heat deterioration odor is suppressed, but the feeling of roughness is strong, Not suitable for drinking. The finely pulverized black tea leaf of the present invention is effective as a heat deterioration odor inhibitor in the above concentration range and average particle size range.
以下に実施例を挙げ、本発明をさらに詳しく説明する。ただし、本発明はこれに限定されるものではない。 The following examples further illustrate the present invention. However, the present invention is not limited to this.
≪タンニン含有量の測定方法≫
ミルクを配合する前の抽出液、またはミルクを配合しない紅茶飲料のタンニン含有量は、酒石酸鉄試薬を利用した公定法（日本食品分析センター編、「五訂 日本食品標準成分表 分析マニュアルの解説」、中央法規、２００１年７月、ｐ．２５２−２５４）に準じ、具体的には以下の方法で測定した。
＜試薬の調製＞
・酒石酸鉄標準液：硫酸第一鉄・７水和物１ｇ、酒石酸ナトリウム・カリウム（ロッシェル塩）５ｇをイオン交換水で１Ｌとした。
・リン酸緩衝液：１／１５Ｍリン酸水素二カリウム溶液と、１／１５Ｍリン酸二水素ナトリウム溶液を８４:１６の割合で混合しｐＨ７．５に調整した。
・没食子酸標準液１０５℃で1時間乾燥させた没食子酸エチル（東京化成工業製）を５，１０，１５，２０，２５ｍｇ／１００ｍＬの水溶液となるように調製した。
＜操作＞
分析：検量線：２５ｍｌ容量のメスフラスコに没食子酸エチル標準溶液または試料溶液５ｍＬと酒石酸鉄試薬５ｍＬを入れ、リン酸緩衝液で２５ｍｌに定容してよく撹拌し、分光光度計にて５４０ｎｍの吸光度を測定した。標準溶液の吸光度をプロットして検量線を作成し、試料溶液の吸光度から没食子酸エチル相当濃度を求めた。得られた没食子酸エチル等量から、下記の式１を用いてタンニン量を算出し、必要に応じて試料の希釈倍率を参酌して原液中のタンニン濃度を求めた。
式１：タンニン量（ｍｇ％）＝没食子酸エチル相当（ｍｇ％）×１．５
≪Measurement method of tannin content≫
The tannin content of the extract before blending milk or the tea beverage without blending milk is the official method using the iron tartrate reagent (edited by the Japan Food Analysis Center, “Explanation of the Analytical Manual for the 5th Japan Food Standard Composition Tables”) According to the Central Law, July 2001, p.252-254), specifically, the following method was used.
<Preparation of reagents>
-Iron tartrate standard solution: 1 g of ferrous sulfate heptahydrate and 5 g of sodium / potassium tartrate (Rochelle salt) were made up to 1 L with ion-exchanged water.
Phosphate buffer solution: 1/15 M dipotassium hydrogen phosphate solution and 1/15 M sodium dihydrogen phosphate solution were mixed at a ratio of 84:16 to adjust the pH to 7.5.
-Gallic acid standard solution Ethyl gallate (manufactured by Tokyo Chemical Industry Co., Ltd.) dried at 105 ° C. for 1 hour was prepared to be an aqueous solution of 5, 10, 15, 20, 25 mg / 100 mL.
<Operation>
Analysis: Calibration curve: 5 mL of ethyl gallate standard solution or sample solution and 5 mL of iron tartrate reagent are placed in a 25-mL volumetric flask, and the volume is adjusted to 25 mL with a phosphate buffer and stirred well. Absorbance was measured. A calibration curve was prepared by plotting the absorbance of the standard solution, and the ethyl gallate equivalent concentration was determined from the absorbance of the sample solution. From the obtained ethyl gallate equivalent, the amount of tannin was calculated using the following formula 1, and the tannin concentration in the stock solution was determined in consideration of the dilution factor of the sample as necessary.
Formula 1: Tannin amount (mg%) = ethyl gallate equivalent (mg%) × 1.5
〈試験製造１〉乳固形分と加熱劣化臭
紅茶飲料における、乳固形分の濃度と、乳成分の加熱劣化臭の関係を調べた。
〈紅茶抽出液〉
市販されている紅茶葉（インド・アッサム産、ＣＴＣ製法）３００ｇを９０℃の超純水９．０ｋｇに２０分間撹拌しながら抽出した。この抽出液を１００メッシュのステンレスフィルターで茶葉を分離した後、濾紙（Ｎｏ．２７、アドバンテック（株）製）を用いて濾過を行って紅茶抽出液を得た。
〈紅茶飲料の調製〉
最終的な調合液量に対して茶葉使用率１.０％となる上記紅茶抽出液の相当量をステンレス容器に入れた。
別のステンレス容器に、グラニュー糖、全粉乳、牛乳、乳化剤（ホモゲン：三栄源エフ・エフ・アイ株式会社製）、加水全量に対し０．０３重量％となるようＬ−アスコルビン酸ナトリウム、所定量のイオン交換水を加えた（表１参照）。乳固形分は最終濃度０．５〜１０．０重量％（原材料：牛乳、全粉乳又は脱脂粉乳）となるよう調製した。さらに均質化させるために、７５℃、５分間攪拌し、冷却することで、乳成分配合液を得た。
次に上記紅茶抽出液および各濃度の乳成分配合液を混合させ紅茶調合液とした。
炭酸水素ナトリウムでｐＨ６．７に調整し、更に紅茶調合液の液温を７５℃に昇温し、高圧ホモジナーザー（株式会社イズミフードマシナリ）にて２０ＭＰａで均質化し、８０℃まで昇温後、スチール缶（東洋製罐（株）製ＴＵＬC）に分注した。次いでヘッドスペースを窒素ガスで満たし、缶シーマーにて密封後、レトルト殺菌処理(１２３℃、２０分間）を行って容器詰ミルク入り紅茶飲料を得た（試験例２〜７）。また、乳成分配合液を混合しない容器詰紅茶飲料を得た（試験例１）。最終的な飲料中のタンニン濃度は１７５．０ｍｇ％であった。
パネリスト５名による官能評価試験を行った。評価基準は、乳成分由来の加熱劣化臭、紅茶のフレッシュな香味、味（ミルク感）が良好であるかによって判断し、◎：非常に良い、○：良い、△：普通、×悪い、とした。また、各評価結果からパネリスト５名が協議により総合評価を求めた。結果を表１に示す。
<Test production 1> The relationship between the milk solid content and the heat deterioration odor of milk components in the milk solid content and the heat deterioration odor black tea beverage was examined.
<Black tea extract>
300 g of commercially available tea leaves (Assam, India, CTC production method) were extracted into 9.0 kg of ultrapure water at 90 ° C. with stirring for 20 minutes. After the tea leaves were separated from this extract with a 100-mesh stainless steel filter, it was filtered using filter paper (No. 27, manufactured by Advantech Co., Ltd.) to obtain a black tea extract.
<Preparation of tea beverage>
A corresponding amount of the above tea extract that gives a tea leaf usage rate of 1.0% with respect to the final amount of the prepared liquid was placed in a stainless steel container.
In a separate stainless steel container, granulated sugar, whole milk powder, milk, emulsifier (homogen: manufactured by Saneigen FFI Co., Ltd.), sodium L-ascorbate to give 0.03% by weight with respect to the total amount of water, predetermined amount Of ion exchanged water was added (see Table 1). The milk solids were prepared to a final concentration of 0.5 to 10.0% by weight (raw materials: milk, whole milk powder or skim milk powder). In order to further homogenize, the mixture was stirred at 75 ° C. for 5 minutes and cooled to obtain a milk component mixture.
Next, the black tea extract and the milk component liquid mixture of each concentration were mixed to obtain a black tea preparation liquid.
Adjust the pH to 6.7 with sodium hydrogen carbonate, raise the temperature of the black tea mixture to 75 ° C, homogenize at 20 MPa with a high-pressure homogenizer (Izumi Food Machinery Co., Ltd.), heat up to 80 ° C, and then steel. The solution was dispensed into cans (TULC manufactured by Toyo Seikan Co., Ltd.). Next, the head space was filled with nitrogen gas, sealed with a can seamer, and then subjected to a retort sterilization treatment (123 ° C., 20 minutes) to obtain a tea beverage containing packaged milk (Test Examples 2 to 7). Moreover, the container-packed black tea drink which does not mix a milk component compounding liquid was obtained (Test Example 1). The final tannin concentration in the beverage was 175.0 mg%.
A sensory evaluation test was conducted by five panelists. The evaluation criteria are judged by whether the heat deterioration odor derived from milk components, the fresh flavor of tea, and the taste (milk feeling) are good, ◎: very good, ○: good, △: normal, × bad did. In addition, 5 panelists requested a comprehensive evaluation based on the results of each evaluation. The results are shown in Table 1.
表１より、試験例２から７において、乳成分由来の加熱劣化臭が感じられ、特に乳固形分の多い試験例４〜７では加熱劣化臭を強く感じ容器詰飲料として好ましいものではなかった。
また、乳固形分が０．５重量％の試験例２では、加熱劣化臭はあまり感じないものの、ミルク感が感じられずミルク入り紅茶飲料として好ましいものではなかった。
From Table 1, in Test Examples 2 to 7, a heat deterioration odor derived from milk components was felt. Particularly in Test Examples 4 to 7 having a high milk solid content, the heat deterioration odor was strong and was not preferable as a packaged beverage.
Further, in Test Example 2 having a milk solid content of 0.5% by weight, although a heat-deteriorating odor was not felt so much, a milk feeling was not felt, which was not preferable as a tea beverage containing milk.
〈試験製造２〉
試験製造１で製造した乳固形分の濃度の異なるミルク入り紅茶飲料に微粉砕紅茶葉を添加し、微粉砕紅茶葉を添加する以外は試験製造１と同様に調製した。
微粉砕紅茶葉は、紅茶葉（アッサム）をエアータグミル（ミクロパウテック（株）製）を用いて粉砕した平均粒径の１１．８μｍの微粉砕紅茶葉を調合液中の濃度として５００ｐｐｍとなるよう添加した。
〈紅茶飲料の調製〉
紅茶調合液中の濃度として５００ｐｐｍとなる微粉砕紅茶葉量を別のステンレス容器に水とともに入れ、ハンディーフードプロセッサーを用いて撹拌し分散させた。
試験製造１の各濃度の乳成分配合液と前記微粉砕紅茶葉の分散液を紅茶抽出液の入ったステンレス容器に入れ、炭酸水素ナトリウムでｐＨ６．７に調整し、紅茶調合液を得た。得られた紅茶調合液は、試験製造例１と同様に均質化、密閉容器に封入後、加熱殺菌を行い、微粉砕紅茶葉含有容器詰ミルク入り紅茶飲料を製造した（試験例８〜１４）。最終的な飲料中のタンニン濃度は１７５．０ｍｇ％であった。
上記方法により得られた容器詰ミルク入り紅茶飲料について、飲料中の成分測定とパネリスト５名による官能評価を行った。
官能評価試験の評価基準は、試験製造１の試験例１〜７をコントロールとして、乳成分由来の加熱劣化臭、紅茶のフレッシュな香味、味（ミルク感）が良好であるかによって判断し、◎：非常に良い、○：良い、△：普通、×悪い、とした。更に、微粉砕紅茶葉を添加した際のざらつき感、濃度感、後切れも試験製造１をコントロールとして上記と同様に評価した。また、各評価結果から、パネリスト５名が協議により総合評価を求めた。結果を表２に示す。
本発明でいうざらつき感とは、微粉砕紅茶葉による飲用時に舌に感じる食感である。濃度感とは、紅茶の味のコク、厚みまたはボディー感を表す。また、後切れとは、飲料を飲んだ後に口に残る後味であり、後切れがよいとは、ミルク由来のまったりとした後残りがなく、すっきりとした後味のことである。
<Test production 2>
It was prepared in the same manner as in Test Production 1 except that finely pulverized black tea leaves were added to the milk-containing black tea beverages having different milk solids concentrations produced in Test Production 1, and finely crushed black tea leaves were added.
The finely pulverized black tea leaf is 500 ppm as a concentration of 11.8 μm finely pulverized black tea leaf having an average particle size obtained by pulverizing black tea leaf (Assam) using an air tag mill (manufactured by Micropautec Co., Ltd.). Was added.
<Preparation of tea beverage>
The amount of finely crushed black tea leaves with a concentration of 500 ppm in the black tea mixture was placed in a separate stainless steel container together with water, and stirred and dispersed using a handy food processor.
The milk component blend solution of each concentration of Test Production 1 and the finely pulverized black tea leaf dispersion were placed in a stainless steel container containing a black tea extract and adjusted to pH 6.7 with sodium bicarbonate to obtain a black tea blend. The obtained black tea mixture was homogenized and sealed in a sealed container in the same manner as in Test Production Example 1, and then heat sterilized to produce a tea beverage containing finely crushed black tea leaf-containing container-packed milk (Test Examples 8 to 14). . The final tannin concentration in the beverage was 175.0 mg%.
About the tea beverage containing the packaged milk obtained by the said method, the component measurement in a drink and sensory evaluation by five panelists were performed.
The evaluation criteria of the sensory evaluation test are determined based on whether or not the test examples 1 to 7 of Test Production 1 are used as a control, and whether the odor of heat deterioration due to milk components, the fresh flavor of tea, and the taste (milk feeling) are good. : Very good, ○: good, Δ: normal, x bad. Further, the feeling of roughness, concentration, and rear cut when finely pulverized black tea leaves were added were also evaluated in the same manner as described above using Test Production 1 as a control. Moreover, from each evaluation result, five panelists asked for comprehensive evaluation by discussion. The results are shown in Table 2.
The rough feeling in the present invention is a texture that is felt on the tongue when drinking with finely crushed black tea leaves. The sense of concentration represents the richness, thickness or body feeling of the taste of black tea. Moreover, aftertaste is an aftertaste that remains in the mouth after drinking a drink, and good aftertaste is a clean aftertaste that has no aftertaste derived from milk.
表２より微粉砕紅茶葉を含有することによって乳の加熱劣化臭が抑制されたミルク入り紅茶飲料が得られた。乳固形分が多く含む試験例１１〜１３においても加熱劣化臭が抑制されることがわかった。また、微粉砕紅茶葉を添加することによって、紅茶のフレッシュな香味が感じられ、更に後切れのよいミルク入り紅茶飲料が得られた。試験例１４では、乳の加熱劣化臭は抑制されたものの、紅茶のフレッシュな香味が感じられにくくなった。
上記結果より、本発明の微粉砕紅茶葉含有ミルク入り紅茶飲料の製造方法は、ミルク入り紅茶の加熱劣化臭を抑制する方法として有効であることが明らかとなった。
From Table 2, the tea beverage containing milk by which the heat deterioration smell of milk was suppressed by containing finely ground tea leaves was obtained. It turned out that the heat deterioration odor is suppressed also in Test Examples 11-13 containing much milk solid content. Moreover, by adding finely pulverized black tea leaves, a fresh flavor of black tea was felt, and a tea beverage containing milk with a good finish was obtained. In Test Example 14, although the heat deterioration odor of milk was suppressed, the fresh flavor of black tea was hardly felt.
From the above results, it was revealed that the method for producing finely crushed black tea leaf-containing milk tea beverage of the present invention is effective as a method for suppressing the heat-deteriorating odor of milk-containing black tea.
〈製造例1〉微粉砕紅茶葉添加量の検討
〈紅茶抽出液〉
市販されている紅茶葉（インド・アッサム産、ＣＴＣ製法）３００ｇを９０℃の超純水９．０ｋｇに２０分間撹拌しながら抽出した。この抽出液を１００メッシュのステンレスフィルターで茶葉を分離した後、濾紙（Ｎｏ．２７、アドバンテック（株）製）を用いて濾過を行って紅茶抽出液を得た。
〈微粉砕紅茶葉〉
微粉砕紅茶葉は、紅茶葉（アッサム）を原料として使用し、エアータグミル（ミクロパウテック（株）製）を用いて粉砕し、各平均粒径の１１．０μｍの微粉砕紅茶葉を得た。
〈紅茶飲料の調製〉
最終的な調合液量に対して茶葉使用率１.０％となる上記紅茶抽出液の相当量をステンレス容器に入れた。
別のステンレス容器に、グラニュー糖、全粉乳、牛乳、乳化剤（ホモゲン：三栄源エフ・エフ・アイ株式会社製）、加水全量に対し０．０３重量％となるようＬ−アスコルビン酸ナトリウム、所定量のイオン交換水を加え、さらに均質化させるために、液温を７５℃に保ちながら５分間攪拌し、冷却することで乳成分配合液を得た（表３参照）。
微粉砕紅茶葉は所定の最終濃度（０〜２５００ｐｐｍ）となるように予めイオン交換水に溶かし、それぞれ分散させた。上記紅茶抽出液、乳成分配合液及び分散させた微粉砕紅茶葉（最終濃度０〜２５００ｐｐｍ）を混合し、所定量のイオン交換水を加え、炭酸水素ナトリウムでｐＨ６．７に調整し、紅茶調合液を得た。
更に紅茶調合液の液温を７５℃に昇温し、高圧ホモジナーザー（株式会社イズミフードマシナリ）にて２０ＭＰａで均質化し、８０℃まで昇温後、スチール缶（東洋製罐（株）製ＴＵＬＣ）に分注した。ヘッドスペースを窒素ガスで満たし、缶シーマーにて密封後、レトルト殺菌処理(１２３℃、２０分間）を行って本発明の微粉砕紅茶葉含有容器詰ミルク入り紅茶飲料を得た（比較例１〜４、実施例１〜７）。タンニン濃度は１７５．０ｍｇ％である。
上記方法により得られた容器詰ミルク入り紅茶飲料を用いて、飲料中の成分測定とパネリスト５名による官能評価を行った。
官能評価試験の評価基準は、乳成分由来の加熱劣化臭、紅茶のフレッシュな香味、ざらつき感（ざらつき感がないものを良いとした）、紅茶らしい苦渋味、濃度感、後切れが良好であるかによって判断し、◎：非常に良い、○：良い、△：普通、×悪い、とした。また、各評価結果からパネリスト５名が協議により総合評価を求めた。結果を表３に示す。
<Production Example 1> Examination of the amount of finely ground tea leaves added
<Black tea extract>
300 g of commercially available tea leaves (Assam, India, CTC production method) were extracted into 9.0 kg of ultrapure water at 90 ° C. with stirring for 20 minutes. After the tea leaves were separated from this extract with a 100-mesh stainless steel filter, it was filtered using filter paper (No. 27, manufactured by Advantech Co., Ltd.) to obtain a black tea extract.
<Fine ground tea leaves>
Finely pulverized black tea leaves are made using black tea leaves (Assam) as a raw material, and pulverized using an air tag mill (manufactured by Micro Pautech Co., Ltd.) to obtain finely pulverized black tea leaves having an average particle diameter of 11.0 μm. It was.
<Preparation of tea beverage>
A corresponding amount of the above tea extract that gives a tea leaf usage rate of 1.0% with respect to the final amount of the prepared liquid was placed in a stainless steel container.
In a separate stainless steel container, granulated sugar, whole milk powder, milk, emulsifier (homogen: manufactured by Saneigen FFI Co., Ltd.), sodium L-ascorbate to give 0.03% by weight with respect to the total amount of water, predetermined amount In order to add and further homogenize the ion-exchanged water, the mixture was stirred for 5 minutes while maintaining the liquid temperature at 75 ° C. and cooled to obtain a milk component mixture (see Table 3).
Finely pulverized black tea leaves were previously dissolved in ion-exchanged water so as to have a predetermined final concentration (0 to 2500 ppm), and each was dispersed. Mix the above black tea extract, milk component blended liquid and dispersed finely crushed black tea leaves (final concentration 0-2500 ppm), add a predetermined amount of ion-exchanged water, adjust to pH 6.7 with sodium bicarbonate, and make black tea A liquid was obtained.
Further, the temperature of the black tea mixture is raised to 75 ° C., homogenized at 20 MPa with a high-pressure homogenizer (Izumi Food Machinery Co., Ltd.), heated to 80 ° C., and then a steel can (TULC manufactured by Toyo Seikan Co., Ltd.). Dispensed into After filling the head space with nitrogen gas and sealing with a can seamer, retort sterilization treatment (123 ° C., 20 minutes) was performed to obtain a tea beverage containing finely crushed black tea leaf-containing container-packed milk (Comparative Examples 1 to 2). 4, Examples 1-7). The tannin concentration is 175.0 mg%.
Using the tea beverage containing the packaged milk obtained by the above method, the components in the beverage were measured and sensory evaluation was conducted by five panelists.
The evaluation criteria of the sensory evaluation test are the heat-degraded odor derived from milk components, the fresh flavor of black tea, the feeling of roughness (those that do not have a feeling of roughness), the bitter and astringent taste like black tea, the feeling of concentration, and the good finish ◎: very good, ○: good, △: normal, x bad. In addition, 5 panelists requested a comprehensive evaluation based on the results of each evaluation. The results are shown in Table 3.
表３より、実施例１から７では、乳成分が配合されているにも関わらず、紅茶が持つフレッシュな香味が保持され、かつ乳成分の加熱劣化臭が抑制された紅茶飲料が得られた。また、ざらつき感も少なく、紅茶の濃度感のあるすっきりとした後切れのよい風味が良好な紅茶飲料が得られた。比較例１、２では、ざらつき感はないものの、乳成分による加熱劣化臭が認められ、また紅茶のフレッシュな香味を感じにくかった。比較例３、４では紅茶のフレッシュな香味は得られたものの、ざらつきが強く感じられ、好ましいものではなかった。 From Table 3, in Examples 1-7, although the milk component was mix | blended, the fresh flavor which black tea has was hold | maintained, and the tea beverage by which the heat deterioration odor of the milk component was suppressed was obtained. . Moreover, there was little rough feeling and the tea beverage with the refreshing taste with a refreshing aftertaste with the density | concentration feeling of black tea was obtained. In Comparative Examples 1 and 2, although there was no rough feeling, a heat-deteriorating odor due to milk components was recognized, and it was difficult to feel the fresh flavor of black tea. In Comparative Examples 3 and 4, although the fresh flavor of black tea was obtained, the roughness was felt strongly and was not preferable.
〈製造例２〉微粉砕紅茶葉平均粒径の検討
紅茶抽出液は製造例１と同様に製造した。
〈微粉砕紅茶葉〉
微粉砕紅茶葉は、紅茶葉（アッサム）を表４記載の方法を用いて粉砕し、各平均粒径の微粉砕紅茶葉を得た。
〈紅茶飲料の調製〉
最終的な調合液量に対して茶葉使用率１.０％となる上記紅茶抽出液の相当量をステンレス容器に入れた。さらに別のステンレス容器に、グラニュー糖、全粉乳、牛乳、乳化剤（ホモゲン：三栄源エフ・エフ・アイ株式会社製）、加水全量に対し０．０３重量％となるようＬ−アスコルビン酸ナトリウムを加え、さらに所定量の水を加えた（表４参照）。これを均質化させるために、調合液の液温を７５℃で５分間攪拌し、冷却することで、乳成分配合液を得た。
さらに、粒径の異なる微粉砕紅茶葉（表４参照）を調合液中の濃度として５００ｐｐｍとなるように計量し、別のステンレス容器に水とともに入れ、ハンディーフードプロセッサーを用いて撹拌し分散させた。
上記乳成分配合液と分散させた微粉砕紅茶葉を紅茶抽出液の入ったステンレス容器に入れ、炭酸水素ナトリウムでｐＨ６．７に調整し、紅茶調合液を得た。得られた調合液は、製造例１と同様に、均質化、密閉容器に封入後、加熱殺菌を行い、本発明の微粉砕紅茶葉含有容器詰ミルク入り紅茶飲料を製造した（比較例６、７、実施例８〜１１）。また、微粉砕紅茶葉を含有しない容器詰紅茶飲料を得た（比較例５）。
上記方法により得られた容器詰ミルク入り紅茶飲料を用いて、飲料中の成分測定と製造例１と同様に官能評価を行った。結果を表４に示す。
<Production Example 2> Examination of average particle size of finely crushed black tea leaves A black tea extract was produced in the same manner as in Production Example 1.
<Fine ground tea leaves>
The finely crushed black tea leaves were pulverized using the method described in Table 4 to obtain finely crushed black tea leaves having respective average particle diameters.
<Preparation of tea beverage>
A corresponding amount of the above tea extract that gives a tea leaf usage rate of 1.0% with respect to the final amount of the prepared liquid was placed in a stainless steel container. In yet another stainless steel container, granulated sugar, whole milk powder, milk, emulsifier (homogen: manufactured by Saneigen FFI Co., Ltd.) and sodium L-ascorbate are added so that the total amount of water added is 0.03% by weight. Further, a predetermined amount of water was added (see Table 4). In order to homogenize this, the liquid temperature of the preparation liquid was stirred at 75 ° C. for 5 minutes and cooled to obtain a milk component combination liquid.
Further, finely pulverized black tea leaves (see Table 4) having different particle sizes were weighed so as to have a concentration of 500 ppm in the preparation liquid, placed in another stainless steel container together with water, and stirred and dispersed using a handy food processor. .
The pulverized black tea leaf dispersed with the above milk component blended liquid was put into a stainless steel container containing black tea extract, and adjusted to pH 6.7 with sodium bicarbonate to obtain a black tea blended liquid. The obtained preparation liquid was homogenized and sealed in a sealed container in the same manner as in Production Example 1 and then heat sterilized to produce a tea beverage containing finely crushed tea leaf-containing container-packed milk of the present invention (Comparative Example 6, 7, Examples 8-11). Moreover, the container-packed black tea beverage which does not contain finely ground black tea leaf was obtained (Comparative Example 5).
Using the tea beverage containing the packaged milk obtained by the above method, sensory evaluation was performed in the same manner as in the measurement of ingredients in the beverage and Production Example 1. The results are shown in Table 4.
表４より、実施例８〜１１では、紅茶のフレッシュな香味が付与され、紅茶らしい苦渋味、濃度感が得られ、ざらつき感が感じにくく、更に乳成分の加熱劣化臭が改善され、すっきりとした後切れのよい風味が良好なミルク入り紅茶飲料が得られた。比較例５、６ではざらつき感はないものの、乳成分の加熱劣化臭が認められた。また、比較例７では、乳成分の加熱劣化臭は抑制できたものの、ざらつきが強く感じられた。 From Table 4, in Examples 8 to 11, the fresh flavor of black tea is imparted, the bitter astringency and concentration like black tea are obtained, the feeling of roughness is difficult to feel, and the heat deterioration odor of milk components is further improved. After that, a milk-containing tea beverage with a good crisp flavor was obtained. In Comparative Examples 5 and 6, although there was no rough feeling, a heat deterioration odor of the milk component was recognized. Moreover, in Comparative Example 7, although the heat deterioration odor of the milk component could be suppressed, the roughness was strongly felt.
〈製造例３〉紅茶抽出物使用微粉砕紅茶葉含有ミルク入り紅茶飲料の製造
紅茶抽出液として、市販の紅茶エキス（粉末）を使用し容器詰ミルク入り紅茶飲料を製造した。
〈微粉砕紅茶葉〉
微粉砕紅茶葉は、紅茶葉（アッサム）をエアータグミル（ミクロパウテック（株）製）を用いて粉砕し、平均粒径の１１．８μｍの微粉砕紅茶葉を得た 。
〈紅茶飲料の調製〉
ステンレス容器に、グラニュー糖、全粉乳、牛乳、乳化剤（ホモゲン：三栄源エフ・エフ・アイ株式会社製）、加水全量に対し０．０３重量％となるようＬ−アスコルビン酸ナトリウムを加え、所定量の水を加え、均質化させるために、７５℃で５分間攪拌後、冷却することで、乳成分配合液を得た（表５参照）。
さらに、微粉砕紅茶葉を加水全量に対し、５００ｐｐｍとなるよう計量し、別のステンレス容器に水とともに入れ、ハンディーフードプロセッサーを用いて撹拌し分散させた。
別のステンレス容器に、市販されている紅茶エキス（粉末）（ＭＮ−１０：三井農林（株）製）３．５ｇを超純水２００ｇの温水に溶かし、乳化させた原料と分散させた微粉砕紅茶葉を紅茶抽出液の入ったステンレス容器に入れ、炭酸水素ナトリウムでｐＨ６．７に調整し、所定のタンニン濃度（９０.０ｍｇ％）となるようイオン交換水を加え、紅茶調合液を得た。得られた紅茶調合液は、製造例１と同様に、均質化、密閉容器に封入後、加熱殺菌（レトルト殺菌処理：１２４℃、２０分間）を行い、本発明の微粉砕紅茶葉含有容器詰ミルク入り紅茶飲料を得た（実施例１２）。また、微粉砕紅茶葉を含有しない容器詰紅茶飲料を得た（比較例８）。
上記方法により得られた容器詰ミルク入り紅茶飲料を用いて、飲料中の成分測定を行い、製造例１と同様に官能評価を行った。結果を表５に示す。
<Manufacture example 3> Manufacture of the tea beverage containing finely pulverized black tea leaf containing milk using a black tea extract As a black tea extract, the commercially available tea extract (powder) was used, and the tea beverage containing containerized milk was manufactured.
<Fine ground tea leaves>
The finely pulverized black tea leaves were pulverized from black tea leaves (Assam) using an air tag mill (manufactured by Micropautec Co., Ltd.) to obtain finely pulverized black tea leaves having an average particle size of 11.8 μm.
<Preparation of tea beverage>
To a stainless steel container, granulated sugar, whole milk powder, milk, emulsifier (homogen: Saneigen FFI Co., Ltd.), sodium L-ascorbate is added to a total amount of 0.03% by weight, and a predetermined amount In order to add water and homogenize the mixture, the mixture was stirred at 75 ° C. for 5 minutes and then cooled to obtain a milk component mixture (see Table 5).
Further, the finely crushed black tea leaves were weighed to 500 ppm with respect to the total amount of water, put into another stainless steel container together with water, and stirred and dispersed using a handy food processor.
In another stainless steel container, 3.5 g of commercially available tea extract (powder) (MN-10: manufactured by Mitsui Norin Co., Ltd.) was dissolved in 200 g of ultrapure water in warm water and dispersed with the emulsified raw material. Black tea leaves were put into a stainless steel container containing black tea extract, adjusted to pH 6.7 with sodium hydrogen carbonate, and ion-exchanged water was added so that the predetermined tannin concentration (90.0 mg%) was obtained, thereby obtaining a black tea mixture. . The obtained black tea preparation liquid was homogenized and sealed in a sealed container in the same manner as in Production Example 1 and then sterilized by heating (retort sterilization treatment: 124 ° C., 20 minutes). A tea beverage containing milk was obtained (Example 12). Moreover, the container-packed black tea beverage which does not contain finely ground black tea leaf was obtained (Comparative Example 8).
Using the tea beverage containing the packaged milk obtained by the above method, the components in the beverage were measured, and sensory evaluation was performed in the same manner as in Production Example 1. The results are shown in Table 5.
表５より、市販の紅茶抽出物からも紅茶葉から抽出したものと同様の効果が得られ、微粉砕紅茶葉を添加したものは、紅茶のフレッシュな香味を保持した、後切れの良く、乳成分の加熱劣化臭の抑制されたミルク入り紅茶飲料が得られた。 From Table 5, the same effect as that extracted from black tea leaves was obtained from commercially available black tea extracts, and the ones with the addition of finely pulverized black tea leaves had a fresh flavor of black tea and had a good finish. A milk-containing tea beverage in which the odor of heat deterioration of the components was suppressed was obtained.
〈参考例〉紅茶飲料（ストレートティー）
参考例として、ミルクが含まれていないストレートティーに、微粉砕紅茶葉を添加し容器詰飲料を調製し、官能評価試験を行った。
市販されている紅茶葉（アッサム、オーソドックス製法）２００ｇを７５℃の超純水６．０ｋｇに４分間撹拌しながら抽出した。この抽出液を１００メッシュのステンレスフィルターで茶葉を分離した後、濾紙（Ｎｏ．２７、アドバンテック（株）製）を用いて濾過を行って紅茶抽出液を得た。
〈微粉砕紅茶葉〉
微粉砕紅茶葉は、紅茶葉（アッサム）をジェットミル（（株）セイシン企業製）を用いて粉砕し、各平均粒径の４．５μｍの微粉砕紅茶葉を得た。
上記紅茶抽出液、と乳成分配合液及び、分散させた微粉砕紅茶葉添加量（最終濃度０〜２５００ｐｐｍ）を混合し、所定量のイオン交換水を加え、炭酸水素ナトリウムでｐＨ５．７に調整し、紅茶調合液を得た。
〈紅茶飲料の調製〉
タンニン濃度５０.０ｍｇ％となるように上記紅茶抽出液をステンレス容器に入れ、加水全量に対し０．０３重量％となるようＬ−アスコルビン酸ナトリウムを添加した。微粉砕紅茶葉は所定の最終濃度（０〜２５００ｐｐｍ）となるように予めイオン交換水に溶かし、それぞれ分散させた。
微粉砕紅茶葉の分散液をそれぞれ紅茶抽出液の入った各ステンレス容器に加え、炭酸水素ナトリウムでｐＨ５．７に調整し、所定量のイオン交換水を加え、紅茶調合液を得た。
該紅茶調合液を８０℃まで昇温し、スチール缶（東洋製罐（株）製ＴＵＬC）に分注した。ヘッドスペースを窒素ガスで満たし、缶シーマーにて密封後、レトルト殺菌処理(１１０℃達温）を行って微粉砕紅茶葉含有容器詰紅茶飲料を得た。
上記方法により得られた容器詰紅茶飲料を用いて、飲料中の成分測定とパネリスト５名による官能評価を行った。
官能評価試験の評価基準は、紅茶の加熱劣化臭、紅茶のフレッシュな香味、ざらつき感（ざらつき感がないものを良いとした）、味（ボディー感、後味の紅茶の余韻、及び適度な苦渋味）が良好であるかによって判断し、◎：非常に良い、○：良い、△：普通、×悪い、とした。また、各評価結果からパネリスト５名が協議により総合評価を求めた。結果を表６に示す。
<Reference example> Black tea (straight tea)
As a reference example, a finely ground black tea leaf was added to straight tea containing no milk to prepare a packaged beverage, and a sensory evaluation test was performed.
200 g of commercially available tea leaves (Assam, orthodox production method) were extracted with stirring for 4 minutes in 6.0 kg of ultrapure water at 75 ° C. After the tea leaves were separated from this extract with a 100-mesh stainless steel filter, it was filtered using filter paper (No. 27, manufactured by Advantech Co., Ltd.) to obtain a black tea extract.
<Fine ground tea leaves>
The finely pulverized black tea leaves were pulverized from black tea leaves (Assam) using a jet mill (manufactured by Seishin Enterprise Co., Ltd.) to obtain finely pulverized black tea leaves having an average particle diameter of 4.5 μm.
Mix the above black tea extract, milk component mixture, and dispersed finely divided black tea leaf addition amount (final concentration 0-2500 ppm), add a predetermined amount of ion-exchanged water, and adjust to pH 5.7 with sodium bicarbonate. And a black tea mixture was obtained.
<Preparation of tea beverage>
The black tea extract was put into a stainless steel container so that the tannin concentration was 50.0 mg%, and sodium L-ascorbate was added so as to be 0.03% by weight based on the total amount of water added. Finely pulverized black tea leaves were previously dissolved in ion-exchanged water so as to have a predetermined final concentration (0 to 2500 ppm), and each was dispersed.
The dispersion of finely ground black tea leaves was added to each stainless steel container containing black tea extract, adjusted to pH 5.7 with sodium bicarbonate, and a predetermined amount of ion-exchanged water was added to obtain a black tea preparation.
The black tea mixture was heated to 80 ° C. and dispensed into steel cans (TULC manufactured by Toyo Seikan Co., Ltd.). The head space was filled with nitrogen gas, sealed with a can seamer, and then subjected to retort sterilization (at a temperature of 110 ° C.) to obtain a finely crushed tea leaf-containing container-packed black tea beverage.
Using the packaged black tea beverage obtained by the above method, component measurement in the beverage and sensory evaluation by five panelists were performed.
The evaluation criteria of the sensory evaluation test are: heat-degraded odor of black tea, fresh flavor of black tea, rough feeling (those with no rough feeling), taste (body feeling, aftertaste of tea aftertaste, and moderate bitter taste ): Good, ◯: very good, ◯: good, Δ: normal, x bad. In addition, 5 panelists requested a comprehensive evaluation based on the results of each evaluation. The results are shown in Table 6.
表６より、実施例１３から１９の微粉砕紅茶葉が５０〜２０００ｐｐｍ未満の範囲では、紅茶のフレッシュな香味が付与され、紅茶らしい苦渋味、濃度感が得られ、ざらつき感が少なく、更に加熱殺菌時の紅茶の加熱劣化臭が改善された紅茶飲料が得られた。比較例９、１０ではざらつき感はないものの、紅茶の加熱劣化臭が認められ、また紅茶のフレッシュな香味、苦渋味、濃度感が感じられなかった。比較例１１、１２では紅茶のフレッシュな香味は得られたものの、ざらつきが感じられた。 From Table 6, when the finely pulverized black tea leaves of Examples 13 to 19 are in the range of less than 50 to 2000 ppm, the fresh flavor of black tea is imparted, the bitter astringency and concentration like black tea are obtained, the feeling of roughness is small, and further heating A black tea beverage with improved heat deterioration odor of black tea during sterilization was obtained. Although there was no rough feeling in Comparative Examples 9 and 10, the heat-degraded odor of black tea was recognized, and the fresh flavor, bitterness and concentration of black tea were not felt. In Comparative Examples 11 and 12, although a fresh flavor of black tea was obtained, roughness was felt.
上述のとおり、微粉砕紅茶葉を紅茶調合液に含有することにより、紅茶のフレッシュな香味を保持し、容器詰飲料の製造時の加熱殺菌時に生じる乳の劣化臭が抑制されたミルク入り紅茶飲料を製造することができる。更に紅茶の濃度感、後切れが改善された容器詰ミルク入り紅茶飲料を製造することができる。
As mentioned above, by containing finely pulverized black tea leaves in the black tea mixture, the fresh tea flavor is preserved, and the milk-containing black tea beverage that suppresses the deteriorating odor of milk produced during heat sterilization during the production of a packaged beverage is suppressed. Can be manufactured. Furthermore, the tea beverage containing the container-packed milk with which the density | concentration feeling of black tea and the trailing tears were improved can be manufactured.
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