JP2016154500A - Production method of container-packed tea beverage retaining excellent flavor and umami taste - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of container-packed tea beverage that can complement and enhance the flavor and umami of a tea beverage deteriorated during heat sterilization treatment and, in addition, can retain its excellent flavor and umami for a long period of time after production.SOLUTION: In a production method of a container-packed tea beverage a container-packed tea beverage, which can retain its excellent flavor and umami for a long period of time while suppressing an increase in deterioration odor, is provided by (1) containing a methyl methionine sulfonium salt in an amount of 0.001-0.15 pts.wt. with respect to 1 pts.wt. of the total polyphenols derived from tea and performing heat sterilization of the tea beverage by UHT sterilization under a condition having an F value is 10-20, or (2) containing a methyl methionine sulfonium salt in an amount of 0.001-0.15 pts.wt. with respect to 1 pts.wt. of the total polyphenols derived from tea, adding 0.001-0.1v/v% ethanol or 0.001-0.1v/v% propylene glycol to the tea beverage, and performing heat sterilization of the tea beverage by UHT sterilization under a condition having an F value is 1-20.SELECTED DRAWING: None

Description

  The present invention complements and enhances the flavor and umami of tea beverages that are reduced in the heat sterilization treatment during the manufacture of packaged tea beverages, and after the manufacture, while suppressing the increase in deteriorated odors, with excellent flavor and umami. The present invention also relates to a method for producing a containerized tea beverage that can be sustained for a long period of time, and a containerized tea beverage that is produced by the method and has excellent flavor and umami.

  Container-packed tea beverages that can be easily consumed among tea beverages have become the mainstream in recent years, and many products are distributed and sold in the market. With the diversification of consumer tastes, it is desired to differentiate the flavor of tea beverages and increase the added value, and in view of the fact that packaged tea beverages are consumed for a certain period after production, There is also a great deal of interest in maintaining flavor quality.

  In connection with the above needs, attempts have been made to enhance the flavor and taste of tea beverages in the manufacture of packaged tea beverages. Some tea ingredients, such as high-quality gyokuro, originally have a strong flavor, but even with these tea leaves, the deterioration of flavor due to heat sterilization cannot be sufficiently suppressed, but in terms of production volume and price, it is also packaged tea. It is difficult to use industrially as a raw material for beverages.

  Conventionally, as means for enhancing the umami and flavor of tea-based beverages, a method of extracting by adding an enzyme agent during tea leaf extraction, a method of adding flavor components such as glutamic acid and nucleic acid, and the like are known. As a method for extracting by adding an enzyme agent, for example, Japanese Patent Publication No. 46-17958 discloses a method of extracting tea leaves by using protopectinase and cellulase in combination, and Japanese Patent Publication No. 52-42877 discloses black tea. Japanese Patent Publication No. 1-447979 discloses a method of treating leaves with tannase, and a method of treating and extracting leaves with a mixture of enzymes selected from α-amylase, β-amylase, cellulase, and protease is disclosed.

  Japanese Patent Laid-Open No. 2003-144049 discloses a method of treating tea leaf raw materials in the presence of protease and tannase, and Japanese Patent Laid-Open No. 2008-67631 obtained green tea leaves in the presence of protease. JP-A-2009-95333 discloses a method for removing a catechin from tea leaves, and the tea leaves are selected from protease, cellulase, and pectinase. A method of enzyme extraction using one or more enzymes is disclosed.

  In addition, as a method for adding a flavor component, for example, JP 2007-110988 discloses a method for enhancing the flavor of tea by adding theanine, 3-galloylquinic acid, and succinic acid. However, even with these methods, the flavor reduction after the heat sterilization treatment cannot be sufficiently suppressed, and the flavor quality after the heat sterilization treatment is not sufficiently satisfactory. In addition, it is conceivable to add a large amount of the above substances in consideration of flavor reduction after heat sterilization treatment, but the flavor itself becomes artificial, and it is a problem that it is far from the natural tea flavor Met.

  Various methods for solving the problem that the flavor of tea beverages disappears or deteriorates in a heating step such as a heat sterilization treatment step in packaged tea beverages have been proposed. For example, Japanese Patent Application Laid-Open No. 2005-160416 discloses a fresh tea by blending a distillate obtained by plucking fresh leaves of tea or leaves inactivated enzymes and then subjecting the frozen tea leaves to steam distillation. A green tea beverage in a sealed container with a heat-resistant fragrance and flavor is disclosed in Japanese Patent Application Laid-Open No. 05-317013. By adding phytic acid, the heat sterilization conditions are reduced, and the fresh flavor of the raw material is improved. Japanese Patent Application Laid-Open No. 2009-89641 discloses a method for producing a more retained tea beverage or the like, in which tea leaves are extracted with hot water, and florenol (3,7-dimethylocta-1,5,7- Disclosed is a method for producing a tea beverage in which an extract containing trien-3-ol) is obtained, a preparation is obtained by adding ascorbic acids to the extract, and the preparation is heated and sterilized. Has been.

  However, these methods are also complicated in the process, and are not sufficient in that the tea beverage after the heat sterilization treatment retains the natural tea flavor and taste of the tea beverage. It was. Therefore, in the method for producing a container-packed tea beverage, a container in which the flavor and umami of the tea beverage, which decreases during the heat sterilization treatment at the time of production, is complemented, and the tea beverage retains the natural tea flavor and the flavor and umami are enhanced. From the perspective of providing stuffed tea beverages, it was not satisfactory. In addition, no specific technology has been proposed from the viewpoint of maintaining the flavor and umami.

  On the other hand, a method for improving the flavor of green tea using a methylmethionine sulfonium-related substance and a plant containing the same is disclosed. For example, in JP-A-50-40796, as a method for improving the flavor of green tea, a salt of methylmethioninesulfonium and a compound selected from an organic acid, an acidic amino acid and 5′-nucleotide is prepared, Disclosed is a method for improving the flavor of green tea by causing the flavor to be generated when hot water at 60 to 80 ° C. is added when drinking green tea by spraying the green tea on the green tea or by adding it when twisting the tea leaves in the green tea production process Has been. However, this method is a flavor improvement method by processing green tea leaves, and is not related to a flavor improvement technique in the production of tea beverages such as containers. In addition, a method of adding cabbage, kale or the like when manufacturing a tea beverage is also disclosed. For example, JP-A-11-332530 discloses a kale-containing beverage that contains a fine powder of kale, a non-fermented tea, and a semi-fermented tea fine powder and supplements with nutrients, as disclosed in JP-A-2005-151856. Discloses a tea beverage containing cabbage or asparagus in a tea beverage containing barley, pigeon and onion. These beverages are made only by supplementing tea beverages with nutritional components of vegetables such as kale and cabbage, and contain a specific component such as methylmethionine sulfonium to produce a packaged tea beverage. It is not related to the technology to improve the flavor in

  In addition, the present inventors previously described that in the method for producing a packaged tea beverage, the flavor and umami of the tea beverage, which is reduced in the heat sterilization treatment, by adding methyl methionine sulfonium salt to the tea extract and sterilizing by heat. Has been developed and disclosed (Japanese Patent Laid-Open No. 2012-130314) for producing a packaged tea beverage with enhanced flavor and umami. Although the results of the deterioration of the flavor due to the heat sterilization treatment during the production of the container-packed tea beverage and the complementation and improvement of the flavor and umami for the decrease in umami were obtained by the method, the container obtained by the production method The present inventors have found a new problem that the enhanced flavor and umami significantly decrease when the stuffed tea beverage is stored for a long period of time.

Japanese Patent Publication No. 46-17958. Japanese Patent Publication No. 52-42877. Japanese Patent Publication No. 1-47979. Japanese Patent Application Laid-Open No. 50-40796. Japanese Patent Laid-Open No. 05-317013. Japanese Patent Application Laid-Open No. 11-332530. JP2003-144049A. Japanese Patent Application Laid-Open No. 2005-151856. JP-A-2005-160416. JP2007-110988A. JP 2008-67631 A. JP 2009-89641 A. JP 2009-95333 A. Unexamined-Japanese-Patent No. 2012-130314.

  The problem of the present invention is to supplement and enhance the flavor and umami of a tea beverage that is reduced in the heat sterilization treatment at the time of producing a packaged tea beverage, while suppressing the increase in the deterioration odor, while improving the excellent flavor and umami. The object is to provide a packaged tea beverage that can last for a long period of time, and a method for producing the packaged tea beverage.

  The inventors of the present invention previously supplemented the flavor and umami of a tea beverage, which is reduced in a heat sterilization treatment, by containing methyl methionine sulfonium salt in the tea extract and heat sterilizing in the method for producing a packaged tea beverage. And a method for producing a packaged tea beverage with enhanced flavor and umami was found and disclosed (Japanese Patent Laid-Open No. 2012-130314). However, the present inventors have found a new problem that the enhanced flavor and umami significantly decrease when the packaged tea beverage obtained by the production method is stored for a long period of time. Accordingly, the present inventors have further developed the disclosed method to complement and enhance the flavor and umami of tea beverages that are reduced in the heat sterilization treatment during the production of tea beverages, In an eager study of an effective method that can be maintained for a long time while suppressing the increase in the amount of tea, the tea extract containing a specific amount of methylmethionine sulfonium salt is heat-sterilized under specific conditions by specific heat-sterilizing means. Or by adding a specific component under the presence of the methylmethionine sulfonium salt and subjecting it to heat sterilization under specific conditions by a specific heat sterilization means. It is possible to effectively supplement and enhance the reduced flavor and umami of tea beverages, and to suppress the increase in deterioration odor during storage and to maintain excellent flavor and umami for a long time. It found that it is possible to manufacture the packaged tea drinks, which resulted in the completion of the present invention.

  That is, the present invention relates to a method for producing a container-packed tea beverage, wherein (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is contained with respect to 1 part by weight of tea-derived total polyphenol, Or heat sterilization under conditions of F value of 10 to 20 by UHT sterilization, or (2) 0.001 to 0.15 parts by weight of methylmethionine with respect to 1 part by weight of total polyphenol derived from tea A sulfonium salt is contained, and 0.001 to 0.1 v / v% ethanol or 0.001 to 0.1 v / v% propylene glycol is added to the tea beverage, and the tea beverage is added. By sterilizing by heating under the condition of F value of 1 to 20 by UHT sterilization, manufacture of packaged tea beverages that can maintain excellent flavor and umami for a long period of time, with suppressed increase in deterioration odor during storage how to Ranaru.

  In the method for producing a packaged tea beverage of the present invention, the methylmethionine sulfonium salt, particularly methylmethionine sulfonium chloride, contained in the tea beverage can be prepared as an extract derived from kale, cabbage, or broccoli. In the method for producing a packaged tea beverage of the present invention, the heating temperature by UHT sterilization can be set in an appropriate temperature range, but can usually be set in the range of 110 ° C to 145 ° C.

  In the method for producing a packaged tea beverage of the present invention, the F value used as the condition for UHT sterilization is the heating time (minutes) required to kill a certain number of microorganisms at the reference temperature (121.1 ° C.). And defined as the heating time at 121.1 ° C. For example, sterilization conditions equivalent to F = 1 are 10 minutes at 111.1 ° C., 1 minute at 121.1 ° C., and sterilization conditions equivalent to F = 20 are 20 minutes at 121.1 ° C. It can be set to 30 seconds at 2 ° C.

  The method for producing a containerized tea beverage can be applied to the production of various tea beverages such as non-fermented tea, semi-fermented tea, fermented tea, post-fermented tea, and particularly desirable tea beverages include green tea beverages. it can.

  The present invention includes the invention of a packaged tea beverage that can be maintained for a long period of time while suppressing an increase in a deteriorated odor, with excellent flavor and umami produced by the method for producing a packaged tea beverage of the present invention.

  Further, the present invention provides (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt with respect to 1 part by weight of total polyphenol derived from tea, Or heat sterilization under conditions of F value of 10 to 20 by UHT sterilization, or (2) 0.001 to 0.15 parts by weight of methylmethionine with respect to 1 part by weight of total polyphenol derived from tea A sulfonium salt is contained, and 0.001 to 0.1 v / v% ethanol or 0.001 to 0.1 v / v% propylene glycol is added to the tea beverage, and the tea beverage is added. The container is characterized by maintaining excellent flavor and umami for a long period of time while suppressing an increase in deterioration odor during storage by performing heat sterilization under conditions of F value of 1 to 20 by UHT sterilization. For tea beverage Including the invention of a method enhancement of the flavor and taste of the drink that.

  Specifically, the present invention provides [1] a method for producing a container-packed tea beverage, wherein (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is 1 part by weight of total polyphenol derived from tea. And the tea beverage is heat sterilized by UHT sterilization under the condition of F value of 10 to 20, or (2) 0.001 to 0 parts by weight of the total polyphenol derived from tea .15 parts by weight of methylmethionine sulfonium salt, and 0.001 to 0.1 v / v% ethanol or 0.001 to 0.1 v / v% propylene glycol with respect to the tea beverage In addition, the tea beverage is subjected to heat sterilization under UHT sterilization under sterilization conditions of F value of 1 to 20, and [2] methylmethionine sulfonium salt, Mechi It is methionine sulfonium chloride, The manufacturing method of the container-packed tea drink as described in said [1] characterized by [3] methylmethionine sulfonium chloride being an extract derived from kale, cabbage, or broccoli The method for producing a packaged tea beverage according to the above [1] or [2], or the heating temperature by [4] UHT sterilization is set in a range of 110 ° C. to 145 ° C. [1] to [4] The method for producing a containerized tea beverage according to any one of [1] to [3], or [5] The tea beverage is a green tea beverage, A method for producing a container-packed tea beverage.

  The present invention also provides [6] a packaged tea beverage produced by the production method according to any one of [1] to [5] above, which can maintain excellent flavor and umami for a long period of time after production, 7] In the production of a container-packed tea beverage, (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is added to 1 part by weight of the total polyphenol derived from tea, and the tea drink is subjected to UHT sterilization. By heat sterilization under the condition of F value of 10 to 20, or (2) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt with respect to 1 part by weight of total polyphenol derived from tea Furthermore, 0.001 to 0.1 v / v% ethanol or 0.001 to 0.1 v / v% propylene glycol is added to the tea beverage, and the tea beverage is subjected to UHT sterilization. By the condition of F value 1-20 , By performing the heat sterilization, while suppressing an increase in deterioration smell during storage, consisting of excellent way enhanced flavor and taste of the beverage in the packaged tea beverage, wherein to prolong the flavor and taste.

  The present invention complements and enhances the flavor and umami of tea beverages that are reduced by heat sterilization treatment during the manufacture of tea beverages such as packaged tea beverages, and increases the superior odor and umami to increase the deterioration odor. It is possible to produce a containerized tea beverage that can be sustained for a long time while suppressing it, and to provide a containerized tea beverage that can maintain an excellent flavor and umami, and a method for producing the same.

  The present invention relates to a method for producing a packaged tea beverage, wherein (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is contained per 1 part by weight of tea-derived total polyphenol, , Heat sterilization under conditions of F value of 10 to 20 by UHT sterilization, or (2) 0.001 to 0.15 parts by weight of methylmethioninesulfonium with respect to 1 part by weight of total polyphenol derived from tea Salt is added, and 0.001 to 0.1 v / v% ethanol or 0.001 to 0.1 v / v% propylene glycol is added to the tea beverage, By performing heat sterilization under conditions of F value of 1 to 20 by UHT sterilization, the flavor and umami of tea beverages that are reduced by heat sterilization are complemented and enhanced, and the excellent flavor and umami are degraded. Increased odor While suppressing, to produce a packaged tea beverage that can be long lasting, it consists of providing.

<Tea drink>
In this invention, the raw material solution used for manufacture of a tea drink can be prepared using the tea extract extracted from the tea leaf in accordance with the normal method. The tea leaves used as the raw material are not particularly limited, but tea leaves belonging to Camellia sinensis can be used. Not only non-fermented teas such as green tea leaves, but also semi-fermented teas such as oolong teas, fermented teas such as black tea, and puer teas Post-fermented tea such as can also be used. Green tea leaves are preferred in that the effects of the present invention can be more exerted. Note that a commercially available tea extract or powder may be used instead of the tea extract, or a mixture of the tea extract and the extract or powder may be used. The total amount of tea-derived polyphenols contained in the tea beverage can be arbitrarily determined, but preferably 20 to 150 mg / 100 mL, more preferably 40 to 100 mg / 100 mL, in a packaged tea beverage after heat sterilization treatment It has a stronger flavor and a natural flavor like green tea. In addition, food additives and the like used when producing ordinary tea beverages can be used as appropriate.

<Methylmethionine sulfonium salt>
In the tea beverage of the present invention, the methylmethionine sulfonium salt contained in the tea beverage is a group of compounds found as one of its active ingredients in studying the ulcer suppressing effect in cabbage juice, such as cabbage Contained in cruciferous plants. The methyl methionine sulfonium salt is preferably a salt of methyl methionine sulfonium and a compound selected from an inorganic acid, an organic acid, an acidic amino acid, and 5′-nucleotide. Examples of the inorganic acid include hydrochloric acid, sulfuric acid, nitric acid and the like. Examples of the organic acid include citric acid, malic acid, succinic acid and the like. Furthermore, examples of acidic amino acids include glutamic acid and aspartic acid. In addition, 5′-nucleotide includes 5′-inosinic acid, 5′-adenylic acid, 5′-guanylic acid, and the like. The amount of methylmethionine sulfonium salt added is 0.001 to 0.15 parts by weight, preferably 0.007 to 0.06 parts by weight, based on 1 part by weight of the total polyphenol derived from tea contained in the tea beverage. Preferably, 0.01 to 0.06 part by weight is added.

<Methylmethionine sulfonium chloride (MMS)>
The methyl methionine sulfonium salt is not particularly limited as long as it is a compound that can be used in beverages, but is preferably a salt of methyl methionine sulfonium and an inorganic acid, and more preferably methyl methionine sulfonium chloride. Methyl methionine sulfonium chloride is a kind of amino acid contained in kale, cabbage, broccoli, and the like, and extracts of these plants or fractions and concentrates thereof can be used. Methyl methionine sulfonium chloride is commercially available as a food additive. In the present invention, the commercially available methyl methionine sulfonium chloride can be used. Use of the commercially available methylmethionine sulfonium chloride may be advantageous in terms of flavor adjustment and cost. The amount of methylmethionine sulfonium chloride added is 0.001 to 0.15 parts by weight, preferably 0.007 to 0.06 parts by weight, based on 1 part by weight of the total polyphenol derived from tea contained in the tea beverage. Preferably, 0.01 to 0.06 part by weight is added.

<Total polyphenol>
Here, the tea-derived total polyphenol refers to a tea-derived component quantified by the iron tartrate method shown below. Tea-derived polyphenols include catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, etc., theaflavins that are catechin oxidized dimers, and further catechin And multimeric tannins containing theaflavins as structural units. The total amount of polyphenols derived from tea can be found in the Japanese Food Analysis Center, “Explanation of the 5th edition Japanese Food Standards Component Analysis Manual”, Central Law, July 2001, p. Measured according to the official method described in 252 (iron tartrate reagent method).

<Ethanol / propylene glycol>
In the method for producing a packaged tea beverage of the present invention, the appropriate range of sterilization conditions can be expanded by containing a specific amount of ethanol or propylene glycol in addition to the inclusion of methylmethionine sulfonium salt. Specifically, ethanol or propylene glycol is contained in the range of 0.001 to 0.1 v / v%. The ethanol and propylene glycol may be added to the extract during tea beverage preparation, and may be added simultaneously with the methylmethionine sulfonium salt. In addition, both ethanol and propylene glycol can be used in combination.

<UHT sterilization>
In the present invention, UHT sterilization is used as a heat sterilization means used in the manufacture of a packaged tea beverage. UHT sterilization is a method of sterilization at a very high temperature in a short time, and is widely used as a sterilization method in the production of PET bottled soft drinks. In the manufacturing method of the container-packed tea beverage of the present invention, it is necessary to sterilize by heating in a specific F value range when performing this UHT sterilization. The F value is the heating time (minutes) required to kill a certain number of microorganisms at the reference temperature, and usually refers to the heating time at 121.1 ° C. For example, sterilization conditions equivalent to F = 1 are 10 minutes at 111.1 ° C., 1 minute at 121.1 ° C., and sterilization conditions equivalent to F = 20 are 20 minutes at 121.1 ° C. It can be set to 30 seconds at 2 ° C. In addition, when performing UHT sterilization by this invention, it is preferable to set a heating temperature to about 110 to 145 degreeC, and it is more preferable to set to about 124 to 145 degreeC. When performing sterilization under the above conditions using a UHT sterilizer, the temperature and time at which the above conditions can be actually secured are set.

<UHT sterilization conditions>
In the manufacture of the packaged tea beverage of the present invention, heat sterilization is performed under the following UHT sterilization conditions.
(1) Addition of methylmethionine sulfonium salt (no addition of ethanol or propylene glycol): heat sterilization under conditions of F value of 10-20.
Outside the range of heat sterilization, the umami gradually decreases as the product is stored, and at the same time the deteriorated odor increases. Therefore, it is not suitable as a packaged tea beverage that is distributed and sold for a long time after production.
(2) Addition of methylmethionine sulfonium salt + addition of ethanol (0.001 to 0.1 v / v%): Heat sterilization under conditions of F value of 1 to 20.
Outside the range of heat sterilization, the umami gradually decreases as the product is stored, and at the same time the deteriorated odor increases. Therefore, it is not suitable as a packaged tea beverage that is distributed and sold for a long time after production.
(3) Addition of methylmethionine sulfonium salt + addition of propylene glycol (0.001 to 0.1 v / v%): Sterilization by heating under conditions of F value of 1 to 20.
Outside the range of heat sterilization, the umami gradually decreases as the product is stored, and at the same time the deteriorated odor increases. Therefore, it is not suitable as a packaged tea beverage that is distributed and sold for a long time after production.

<Packed tea beverage>
A container-packed tea beverage can be produced by filling a UHT-sterilized tea beverage in a container such as a PET bottle, a paper container, a bottle container, or a can container according to a conventional method. The tea beverage produced by the method of the present invention hardly deteriorates even when stored for a long period of time, and is excellent in flavor and umami. In addition, it is most preferable to fill the PET bottle from the aspect of utilizing the characteristics of UHT sterilization.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  [Examples 1 and 2, Comparative Examples 1 to 5]

<Preparation Example (1)> Preparation of Tea Beverage Preparation Liquid 8000 g of hot water at 70 ° C. was added to 200 g of green tea leaves, and extracted for 6 minutes with appropriate stirring. After solid-liquid separation and cooling to 10 ° C., centrifugal separation was performed, and the green tea extract was obtained by adjusting to 8000 g with ion-exchanged water. Furthermore, L-ascorbic acid was added to 1000 g of the obtained green tea extract so as to be 40 mg / 100 mL of tea beverage, and the pH was adjusted to 6.5 with sodium hydrogen carbonate. Ion exchange water was added so as to prepare a tea beverage preparation (control). On the other hand, the point which makes the green tea extract used 6000g, the point which adds methylmethionine sulfonium chloride (MMS) (made by Hamari Pharmaceutical Co., Ltd.) so that it may become 0.001 w / w%, and the final liquid amount are 15000g. Except for this point, a tea beverage preparation (test group) was prepared in exactly the same manner. The total amount of polyphenols in these tea beverage preparations is 70 mg / 100 ml, and the amount of methylmethionine sulfonium chloride added corresponds to 0.0143 parts by weight with respect to 1 part by weight of the total polyphenol derived from tea contained in the tea beverage. .

  <UHT sterilization conditions>

(Examples 1-2, Comparative Examples 1-4)
UHT sterilization was performed under the conditions shown in Table 1 using the obtained tea beverage preparations. The conditions of the UHT sterilizer were set with temperature and time so that the sterilization conditions shown in Table 1 could be actually secured. UHT sterilization was performed in the range of F value of 1 to 40, and after sterilization, it was filled into a PET bottle to obtain a container-packed tea beverage.

(Comparative Example 5)
After filling the obtained tea beverage preparation (test section) into a retort can, retort sterilization was performed under the conditions shown in Table 2. The conditions of the retort sterilizer were set with temperature and time so that the sterilization conditions shown in Table 2 could be actually secured.

<Sensory evaluation (1)>
Sensory evaluation was conducted by five panelists who were trained on the packaged green tea beverages produced. Moreover, it preserve | saved in a 45 degreeC storage warehouse, and sensory evaluation was similarly performed 2 weeks after manufacture and 4 weeks after. For flavor evaluation (umami), the strength of umami constituting the flavor of the green tea beverage was evaluated using 0 weeks after storage of Comparative Example 1 as a control (1 point out of 5 points). That is, the evaluation score is as follows: 1 point is “the taste is equivalent to the control”, 2 points is “a degree of umami is slightly stronger than the control”, 3 points is “the taste is stronger or better than the control” 4 points were “the taste is clearly stronger or better than the control” and 5 points were “the taste was significantly stronger or better than the control”. These evaluation raw points were further divided into levels according to the following evaluation criteria. The evaluation criteria of the flavor are as follows: ◎ is the best green tea beverage, and the umami strength decreases in the order of ○, △, and ×, and △ and × are umami as green tea beverages. The enhancement effect is insufficient. Moreover, flavor evaluation (deterioration odor) evaluated the intensity | strength of the deterioration odor of the green tea drink produced | generated in the preservation | save period by making 0 weeks of preservation | save after manufacture of the comparative example 1 into a control | contrast (1 point out of 5 points).

  In other words, the evaluation score is as follows: 1 point is “equivalent to the control”, 2 points “feels a subtle deterioration odor than the control but is acceptable”, 3 points “a stronger deterioration odor than the control” 4 points were “feeling a clearly deteriorating odor than the control”, and 5 points were “feeling a significantly deteriorating odor than the control”. These evaluation raw points were further divided into levels according to the following evaluation criteria. The evaluation criteria of the flavor are as follows: ◎ is the closest to the flavor of the control, and the change in flavor from the control increases in the order of ○, △, and ×, where △ and × are green tea beverages As a result, the deterioration odor is unacceptable.

<Evaluation criteria (umami)>
A: (3.5 points or more in a five-step evaluation)
○: (3 points or more and less than 3.5 points in a 5-level evaluation)
Δ: (2.5 points or more and less than 3 points in a five-step evaluation)
X: (less than 2.5 points in a 5-step evaluation)

<Evaluation criteria (degraded odor)>
A: (less than 2.5 points in a five-step evaluation)
○: (2.5 points or more and less than 3.0 points in 5 grades)
△: (3.0 points or more and less than 3.5 points in a 5-step evaluation)
×: (3.5 points or more in a 5-step evaluation)

  The results of flavor evaluation are shown in Table 3. In tea beverages to which methylmethionine sulfonium chloride was added, Comparative Examples 4 and 5 had enhanced umami immediately after production, but the intensity of umami significantly decreased with storage. At the same time, the deterioration odor increased. In Comparative Examples 2 and 3, the enhancement of umami immediately after production was not sufficient. On the other hand, in the packaged tea beverages of the examples, the enhancement of umami was maintained not only immediately after production but also after storage for a certain period of time, and the increase in deteriorated odor was suppressed.

  [Examples 3-14, Comparative Examples 6-8]

<Preparation example (2) (Preparation of ethanol-added tea beverage preparation [1])>
Except that ethanol was added so as to be 0.001 v / v% with respect to the final liquid volume, the liquid preparation was the same as the tea beverage preparation liquid of the preparation example (1) (test section; MMS 0.001 w / w% addition). Was prepared.

<Preparation example (3) (Preparation of ethanol-added tea beverage preparation [2])>
Except that ethanol was added so as to be 0.01 v / v% with respect to the final liquid volume, the preparation liquid was the same as the tea drink preparation liquid of the preparation example (1) (test section; MMS 0.001 w / w% addition). Was prepared.

<Preparation Example (4) (Preparation of ethanol-added tea beverage preparation [3]>
Except that ethanol was added so as to be 0.1 v / v% with respect to the final liquid amount, the preparation liquid was the same as the tea drink preparation liquid of the preparation example (1) (test section; MMS 0.001 w / w% addition). Was prepared.

<UHT sterilization conditions>
About the obtained tea preparation liquid, UHT sterilization was performed on the conditions of Table 4, and it filled with the PET bottle, and manufactured the container-packed tea drink. The conditions of the UHT sterilizer were set with temperature and time so that the sterilization conditions shown in Table 4 could be actually secured.

<Sensory evaluation (2)>
The sensory evaluation was performed similarly to sensory evaluation (1) about the container-packed tea beverages of Examples 3 to 14 and Comparative Examples 6 to 8. The results are shown in Table 5. When ethanol is added at 0.001 v / v%, 0.01 v / v%, or 0.1 v / v%, even if F value is 1 to 10, it is the same as F value 10 to 20 when ethanol is not added The excellent flavor and umami enhanced by the addition of methylmethionine sulfonium chloride persisted not only immediately after production but also after storage for a certain period of time. Moreover, the increase in the deterioration odor was also suppressed.

  [Examples 15 to 18, Comparative Example 9]

<Preparation Example (5) (Preparation of propylene glycol-added tea beverage preparation)>
Except that propylene glycol (PG) was added to 0.1 v / v% with respect to the final liquid amount, the tea beverage preparation liquid of the preparation example (1) (test group; MMS 0.001 w / w% addition) and Similarly, a preparation liquid was prepared.

<UHT sterilization conditions>
About the obtained tea liquid mixture, UHT sterilization was performed on the conditions of Table 6, it filled with the PET bottle, and the container-packed tea drink was manufactured. The conditions of the UHT sterilizer were set with temperature and time so that the sterilization conditions shown in Table 6 could be actually secured.

<Sensory evaluation (3)>
The sensory evaluation was performed in the same manner as in the sensory evaluations (1) and (2) for the packaged tea beverages of Examples 15 to 18 and Comparative Example 9. The results are shown in Table 7. When propylene glycol is added, even if the F value is 1 to 10, the enhanced excellent flavor and umami due to the addition of methylmethionine sulfonium chloride is immediately after production, as in the F value of 10 to 20 when no propylene glycol is added. In addition, it persisted after storage for a certain period. Moreover, the increase in the deterioration odor was also suppressed.

The present invention supplements and enhances the flavor and umami of tea beverages that are reduced by heat sterilization during the production of packaged tea beverages, and improves the excellent flavor and umami while suppressing the increase in deteriorated odors. To provide a packaged tea beverage that can last for a long time.

Claims (7)

  In the method for producing a containerized tea beverage, (1) 0.001 to 0.15 part by weight of methylmethionine sulfonium salt is contained per 1 part by weight of the total polyphenol derived from tea, and the tea beverage is subjected to UHT sterilization. , Sterilization by heating under the condition of F value of 10 to 20, or (2) 0.001 to 0.15 part by weight of methylmethionine sulfonium salt is added to 1 part by weight of total polyphenol derived from tea Furthermore, 0.001 to 0.1 v / v% ethanol or 0.001 to 0.1 v / v% propylene glycol is added to the tea beverage, and the tea beverage is subjected to UHT sterilization. A method for producing a packaged tea beverage characterized by performing heat sterilization under sterilization conditions having an F value of 1 to 20.   The method for producing a packaged tea beverage according to claim 1, wherein the methylmethioninesulfonium salt is methylmethioninesulfonium chloride.   The method for producing a packaged tea beverage according to claim 1 or 2, wherein the methylmethionine sulfonium chloride is an extract derived from kale, cabbage, or broccoli.   The heating temperature by UHT sterilization is set in the range of 110 to 145 degreeC, The manufacturing method of the packaged tea drink in any one of Claims 1-3 characterized by the above-mentioned.   The method for producing a containerized tea beverage according to any one of claims 1 to 4, wherein the tea beverage is a green tea beverage.   A packaged tea beverage produced by the production method according to any one of claims 1 to 5 and capable of maintaining an excellent flavor and umami for a long time after production.   In the production of containerized tea beverages, (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is contained with respect to 1 part by weight of total polyphenol derived from tea, and the tea beverage is subjected to UHT sterilization. F2 is sterilized under conditions of 10 to 20, or (2) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is included with respect to 1 part by weight of polyphenol derived from tea, Furthermore, 0.001 to 0.1 v / v% ethanol or 0.001 to 0.1 v / v% propylene glycol is added to the tea beverage, and the tea beverage is subjected to UHT sterilization. Beverage flavor and umami in a containerized tea beverage characterized by maintaining an excellent flavor and umami while suppressing an increase in deterioration odor during storage by performing heat sterilization under conditions of F value of 1 to 20 of Strong way.