JP2017000020A - Packaged tea beverage and method for suppressing floc generation - Google Patents
Packaged tea beverage and method for suppressing floc generation Download PDFInfo
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- JP2017000020A JP2017000020A JP2015114854A JP2015114854A JP2017000020A JP 2017000020 A JP2017000020 A JP 2017000020A JP 2015114854 A JP2015114854 A JP 2015114854A JP 2015114854 A JP2015114854 A JP 2015114854A JP 2017000020 A JP2017000020 A JP 2017000020A
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- Tea And Coffee (AREA)
Abstract
Description
本発明は、容器詰茶飲料及びフロック発生抑制方法に関する。 The present invention relates to a packaged tea beverage and a method for suppressing the occurrence of flocs.
容器詰飲料は、流通販売の過程や購入後において長期間保管されることがあるが、この長期間の保管により浮遊物状又は白濁状の懸濁・沈殿物であるフロック（二次オリ）が発生することが知られ、視覚的に好ましくない。 Container-packed beverages may be stored for a long period of time in the course of distribution or after purchase, but with this long-term storage, flocs (secondary orientation) that are suspended or sedimented in a suspended or white turbid state It is known to occur and is visually undesirable.
フロックの構成成分については、分子量が２万以上の水溶性高分子多糖成分であるとの報告（非特許文献１）や、茶飲料の成分であるストリクチニンが加熱分解され生成するエラグ酸と、タンパク質等とが結合することによって形成される物質であるとの報告（特許文献１）等があるが、茶飲料に含まれるポリフェノール、カフェイン、有機酸、金属イオン等の多数の成分の関与も推測されるため、フロックの発生メカニズムや構成成分は未解明な部分が多い。 Constituents of floc are reported to be water-soluble polymeric polysaccharide components having a molecular weight of 20,000 or more (Non-patent Document 1), ellagic acid produced by heat-decomposing strictinin, which is a component of tea beverage, and protein There is a report (Patent Document 1) that it is a substance formed by combining with other ingredients, etc., but it is also assumed that many components such as polyphenols, caffeine, organic acids and metal ions contained in tea beverages are involved. For this reason, there are many unclear parts regarding the mechanism and components of floc generation.
フロックの発生を抑制する方法として、例えば、特許文献１には、加熱殺菌前のストリクチニン含有量を６ｐｐｍとするように茶葉を選定する方法が開示されている。また、特許文献２には、茶飲料に対し０．１５〜１０．０重量％という多量のアルミニウムを添加するとともに、アルミニウムに対するストリクチニンの割合を０．００１〜７．０に規定する方法が開示されている。 As a method for suppressing the occurrence of flocs, for example, Patent Document 1 discloses a method for selecting tea leaves so that the strictinin content before heat sterilization is 6 ppm. Patent Document 2 discloses a method of adding a large amount of aluminum of 0.15 to 10.0% by weight to tea beverage and prescribing the ratio of strictinine to aluminum to 0.001 to 7.0. ing.
しかしながら、特許文献１、２の方法では、ストリクチニンやアルミニウムについて所定の量を満たしながらも、風味や味に関して相性の良い茶葉の組み合わせを用いることは容易ではない。特に、ストリクチニン含有量が少なくかつアルミニウム含有量が多い茶葉としては、三番茶や秋冬番茶が挙げられるが、これらの茶葉は香りと旨味に欠け、苦渋味が強いので、嗜好性の観点から三番茶や秋冬番茶を含む茶を飲料化するのは困難であった。 However, in the methods of Patent Documents 1 and 2, it is not easy to use a combination of tea leaves that are compatible with flavor and taste while satisfying predetermined amounts of strictinin and aluminum. In particular, tea leaves with low strictinin content and high aluminum content include Sanbancha and Akiyubanbancha, but these tea leaves lack aroma and umami and have a strong bitter taste. It was difficult to make tea, including autumn and winter tea.
本発明は、以上の実情に鑑みてなされたものであり、容器詰茶飲料の長期間の保管によるフロックの発生を抑制しながらも、嗜好性の良い飲料を提供することを目的とする。 This invention is made | formed in view of the above situation, and it aims at providing a drink with good palatability | preference, suppressing generation | occurrence | production of the flock by long-term storage of a container-packed tea drink.
本発明者は、容器詰茶飲料に、三番茶以降の茶葉から作られる抹茶を含む抽出用茶葉の抽出液を含有させることによって、長期間の保管によるフロックの発生を抑制しながらも、嗜好性の良い容器詰茶飲料を提供することを見出し、本発明を完成するに至った。より具体的には、本発明は以下のようなものを提供する。 The inventor of the present invention has a preference for containing a tea-packed tea beverage containing an extract of tea leaves for extraction containing matcha tea made from tea leaves after the third tea, while suppressing the occurrence of flocs due to long-term storage. The present invention has been completed by finding that a good packaged tea beverage can be provided. More specifically, the present invention provides the following.
（１） 容器詰茶飲料であって、抽出用茶葉が三番茶以降の茶葉から作られる抹茶を含み、かつ前記容器詰茶飲料が前記抽出用茶葉の抽出液を含む、容器詰茶飲料。 (1) A container-packed tea drink, wherein the tea leaves for extraction contain matcha tea made from third and subsequent tea leaves, and the container-packed tea drinks contain an extract of the tea leaves for extraction.
（２） 抽出用茶葉に含まれる前記三番茶以降の茶葉から作られる抹茶の量が、前記抽出用茶葉の総量に対して、１．０重量％以上１５重量％以下である、（１）記載の容器詰茶飲料。 (2) The amount of matcha tea made from the third and subsequent tea leaves contained in the extraction tea leaves is 1.0% by weight or more and 15% by weight or less with respect to the total amount of the extraction tea leaves, (1) Bottled tea beverage.
（３） ストリクチニン量が０．６１ｍｇ／１００ｍＬ以下である、（１）又は（２）記載の容器詰茶飲料。 (3) The packaged tea beverage according to (1) or (2), wherein the amount of strictinin is 0.61 mg / 100 mL or less.
（４） アルミニウム量が０．０９ｍｇ／１００ｍＬ以上である、（１）〜（３）のいずれか記載の容器詰茶飲料。 (4) The container-packed tea beverage according to any one of (1) to (3), wherein the amount of aluminum is 0.09 mg / 100 mL or more.
（５） 濁度ＯＤ７２０が０．１０以下である、（１）〜（４）のいずれか記載の容器詰茶飲料。 (5) The packaged tea beverage according to any one of (1) to (4), wherein the turbidity OD 720 is 0.10 or less.
（６） 容器が透明又は半透明である、（１）〜（５）のいずれか記載の容器詰茶飲料。 (6) The container-packed tea beverage according to any one of (1) to (5), wherein the container is transparent or translucent.
（７） 前記三番茶以降の茶葉が秋冬番茶を含む、（１）〜（６）のいずれか記載の容器詰茶飲料。 (7) The container-packed tea beverage according to any one of (1) to (6), wherein the tea leaves after the third tea include autumn / winter bancha.
（８） 三番茶以降の茶葉から作られる抹茶を含む抽出用茶葉の抽出液を配合する工程を備える、容器詰茶飲料のフロック発生抑制方法。 (8) A method for suppressing the occurrence of flocs in a packaged tea beverage, comprising a step of blending an extract of tea leaves for extraction containing matcha tea made from tea leaves after Sanbancha.
本発明によれば、容器詰茶飲料に三番茶以降の茶葉から作られる抹茶を含む抽出用茶葉の抽出液を含有させることによって、長期間の保管によるフロックの発生を抑制しながらも、嗜好性の良い飲料を提供することができる。 According to the present invention, by containing the extract of tea leaves for extraction containing matcha tea made from tea leaves after the third tea in the container-packed tea beverage, while suppressing the occurrence of flocs due to long-term storage, palatability Can provide a good beverage.
以下、本発明の具体的な実施形態について詳細に説明するが、本発明は以下の実施形態に何ら限定されるものではなく、本発明の目的の範囲内において、適宜変更を加えて実施することができる。 Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and may be implemented with appropriate modifications within the scope of the object of the present invention. Can do.
＜容器詰茶飲料＞
本発明の容器詰茶飲料は、三番茶以降の茶葉から作られる抹茶を含む抽出用茶葉の抽出液を含む。これによって、本発明の容器詰茶飲料は、容器詰茶飲料の長期間の保管によるフロックの発生を抑制しながらも、嗜好性の良い飲料を提供することができる。抽出用茶葉として、三番茶以降の茶葉から作られる抹茶を単独で用いることも、三番茶以降の茶葉から作られる抹茶とそれ以外の茶葉とが混合された茶葉を用いることもできる。それ以外の茶葉は一種又は二種以上であってもよい。味のバランスを良くし、嗜好性を高められることから、三番茶以降の茶葉から作られる抹茶以外の茶葉を含むことが好ましい。
<Packed tea beverage>
The container-packed tea beverage of the present invention contains an extract of tea leaves for extraction containing matcha tea made from tea leaves after Sanbancha. Thereby, the packaged tea beverage of the present invention can provide a beverage with good palatability while suppressing the occurrence of flocs due to long-term storage of the packaged tea beverage. As tea leaves for extraction, matcha tea made from tea leaves after the third tea can be used alone, or tea leaves made from tea leaves after the third tea and other tea leaves can be used. Other tea leaves may be one kind or two or more kinds. In order to improve the balance of taste and enhance palatability, it is preferable to include tea leaves other than matcha tea made from tea leaves after Sanbancha.
〔茶飲料〕
本発明において、「茶飲料」とは、特に限定されるものではないが、茶葉又はその抽出液を含む飲料をいう。本願の茶飲料は、緑茶のみならず、黒豆茶、玄米茶等の穀物茶や各種ブレンド茶、茶飲料をベースとするアルコール等の飲料も包含する包括概念であるものとする。本発明の容器詰茶飲料は、三番茶以降の茶葉から作られる抹茶の風味や味等とのバランスから、緑茶飲料であることが好ましい。
[Tea drink]
In the present invention, the “tea beverage” is not particularly limited, but refers to a beverage containing tea leaves or an extract thereof. The tea beverage of this application shall be a comprehensive concept including not only green tea but also grain tea such as black bean tea and brown rice tea, various blended teas, and alcoholic beverages based on tea beverages. The container-packed tea beverage of the present invention is preferably a green tea beverage from the balance with the flavor, taste, etc. of matcha tea made from tea leaves after Sanbancha.
〔抽出用茶葉〕
本発明において、「抽出用茶葉」とは、茶飲料を抽出するための茶葉をいう。本発明の茶飲料を抽出するための抽出用茶葉には、三番茶以降の茶葉から作られる抹茶が含まれる。
[Tea leaves for extraction]
In the present invention, “extracting tea leaves” refers to tea leaves for extracting tea beverages. The tea leaves for extraction for extracting the tea beverage of the present invention include matcha tea made from the tea leaves after the third tea.
〔三番茶以降の茶葉から作られる抹茶〕
本発明において、「三番茶以降の茶葉」とは、具体的には、三番茶、四番茶又は秋冬番茶等をいう。一般的に、茶の種類はその摘採時期により、以下のとおりに分類される。茶葉の摘採は春頃から開始され、その年の最初に生育した新芽を摘採したものを一番茶と呼び、以降、摘採した順番により、二番茶、三番茶、四番茶、秋冬番茶と呼ぶ。摘採地域にもよるが、一般に一番茶は４〜５月頃、二番茶は６〜７月頃、三番茶は７月頃、四番茶は８月頃、秋冬番茶は１０月頃に摘採される。一般には暖地ほど摘採回数が多く、寒冷地ほど摘採回数が少ない。一般的に南九州の摘採回数は４回、南九州を除く九州、四国、東海の平坦部は３回、その他の地域は２回であって、四番茶が摘採できるのは暖地の中でも限られた地域である。
[Matcha made from tea leaves after Sanbancha]
In the present invention, “tea leaves after third tea” specifically refers to third tea, fourth tea, autumn / winter tea, and the like. Generally, the types of tea are classified as follows according to the harvesting time. The tea leaves are picked from around spring, and the first shoot grown in the year is called the first tea, and the second tea, the third tea, the fourth tea, and the autumn / winter tea are called according to the order of picking. Although it depends on the pruning area, generally the first tea is picked around April-May, the second tea is picked around June-July, the third tea is picked around July, the fourth tea is picked around August, and the autumn / winter bancha is picked around October. In general, the warmer areas have more plucking times and the colder areas have fewer plucking times. In general, the number of times of picking in South Kyushu is 4 times, Kyushu, Shikoku, and Tokai, except for South Kyushu, are 3 times, and other areas are 2 times. Area.
また、本発明において、「抹茶」とは、遮光栽培により得られた生茶葉を蒸した後、蒸し葉を揉まずに乾燥し、石臼等で粉末状にしたものをいう。抹茶は、通常の煎茶に比べ、香り、旨味、渋み、味わい等のバランスに優れることが知られている。 Further, in the present invention, “matcha” refers to a product obtained by steaming fresh tea leaves obtained by shading cultivation, drying the steamed leaves, and pulverizing them with a stone mill or the like. Matcha is known to have a better balance of aroma, umami, astringency, taste and the like than ordinary sencha.
本発明の三番茶以降の茶葉から作られる抹茶は、秋冬番茶から作られる抹茶を含むことが好ましい。秋冬番茶から作られる抹茶の量は、三番茶以降の茶葉から作られる抹茶の総量に対して、５０質量％以上であることが好ましく、７０質量％以上であることがより好ましく、９０質量％以上であることがさらに好ましく、９９％質量以上であることが特に好ましい。秋冬番茶から作られる抹茶を含むことによって、旨味、渋み、味わい等のバランスだけでなく、フロック抑制効果も特に優れる茶飲料を提供することができる。 The matcha tea made from the third and subsequent tea leaves of the present invention preferably contains matcha tea made from autumn / winter bancha. The amount of matcha made from autumn / winter bancha is preferably 50% by weight or more, more preferably 70% by weight or more, and more preferably 90% by weight or more, based on the total amount of matcha made from the third and subsequent tea leaves. It is more preferable that it is 99% by mass or more. By including matcha tea made from autumn / winter bancha, not only the balance of umami, astringency, taste, etc., but also a tea beverage that is particularly excellent in floc suppression effects can be provided.
本発明に用いられる三番茶以降の茶葉は、茶樹（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ）から摘採したものであれば、その品種、産地、摘採方法、栽培方法等が限定されるものではない。茶樹の品種は、例えば、小葉種（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ ｖａｒ．ｓｉｎｅｎｓｉｓ，中国種ともよばれ主に緑茶用に使用される。）、大葉種（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ ｖａｒ．ａｓｓａｍｉｃａ，アッサム種ともよばれ主に紅茶葉に用いられる。）、中葉種（Ｃａｍｉｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ ｖａｒ．ａｓｓａｍｉｃａ Ｃｈｉｎｅｓｅ Ｌａｒｇｅ Ｌｅａｆ ｔｙｐｅ、中国系アッサム種ともよばれ主に烏龍茶の原料として使用される。）、これらの雑種等が挙げられる。抹茶を作るための茶葉は１種又は２種以上でよい。 If the tea leaves after the third tea used in the present invention are picked from tea tree (Camellia sinensis (L) O. Kuntze), their varieties, production areas, picking methods, cultivation methods and the like are not limited. Tea plant varieties include, for example, small leaf species (Camellia sinensis (L) O. Kuntze var. Sinensis, also called Chinese species, mainly used for green tea), and large leaf species (Camellia sinensis (L) O. Kuntze var. Assamica, also known as Assam, mainly used for black tea leaves), medium leaf (Camille sinensis (L) O. Kuntze var. assamica Chinese Large Leaf type, also called Chinese assam, mainly used as a raw material for oolong tea) ), And these hybrids. The tea leaves for making matcha may be one type or two or more types.
〔抹茶以外の茶葉〕
また、本発明の茶飲料に含まれる抽出液を抽出するための茶葉は、三番茶以降の茶葉から作られる抹茶以外に、他の茶葉を含むことができる。抽出に用いられる茶葉は、茶樹（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ）から摘採した葉や茎であれば、その品種、産地、摘採時期、摘採方法、栽培方法等が限定されるものではない。茶樹の品種は、例えば、小葉種（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ ｖａｒ．ｓｉｎｅｎｓｉｓ，中国種ともよばれ主に緑茶用に使用される。）、大葉種（Ｃａｍｅｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ ｖａｒ．ａｓｓａｍｉｃａ，アッサム種ともよばれ主に紅茶葉に用いられる。）、中葉種（Ｃａｍｉｌｌｉａ ｓｉｎｅｎｓｉｓ（Ｌ）Ｏ．Ｋｕｎｔｚｅ ｖａｒ．ａｓｓａｍｉｃａ Ｃｈｉｎｅｓｅ Ｌａｒｇｅ Ｌｅａｆ ｔｙｐｅ、中国系アッサム種ともよばれ主に烏龍茶の原料として使用される。）、これらの雑種等が挙げられる。また、抽出用茶葉は１種又は２種以上でよい。
[Tea leaves other than Matcha]
Moreover, the tea leaf for extracting the extract contained in the tea drink of this invention can contain another tea leaf other than the matcha tea made from the tea leaf after the 3rd tea. As long as the tea leaves used for extraction are leaves and stems plucked from tea tree (Camellia sinensis (L) O. Kuntze), the variety, production area, plucking time, plucking method, cultivation method and the like are not limited. Tea plant varieties include, for example, small leaf species (Camellia sinensis (L) O. Kuntze var. Sinensis, also called Chinese species, mainly used for green tea), and large leaf species (Camellia sinensis (L) O. Kuntze var. Assamica, also known as Assam, mainly used for black tea leaves), medium leaf (Camille sinensis (L) O. Kuntze var. assamica Chinese Large Leaf type, also called Chinese assam, mainly used as a raw material for oolong tea) ), And these hybrids. Moreover, 1 type or 2 types or more may be sufficient as the tea leaves for extraction.
本発明の茶飲料に含まれる抽出液を抽出するために用いる抽出用茶葉中の、三番茶以降の茶葉から作られる抹茶の量は、抽出用茶葉の総量に対して、１．０重量％以上であることが好ましく、２．０重量％以上であることがより好ましく、３．０重量％以上であることがさらに好ましく、４．０重量％以上であることが特に好ましい。三番茶以降の茶葉から作られる抹茶の量が以上の範囲にあれば、特に優れたフロック抑制効果を示す飲料が得られる。また、抽出に用いる三番茶以降の茶葉から作られる抹茶の量は、抽出用茶葉の総量に対して、１５重量％以下であることが好ましく、１３重量％以下であることがより好ましく、１１重量％以下であることがさらに好ましく、９．０重量％以下であることが特に好ましい。三番茶以降の茶葉から作られる抹茶の量が以上の範囲にあれば、風味や旨味に優れる、嗜好性の良い飲料が得られる。 The amount of matcha tea made from tea leaves after the third tea in the tea leaves for extraction used to extract the extract contained in the tea beverage of the present invention is 1.0% by weight or more based on the total amount of tea leaves for extraction. Preferably, it is 2.0% by weight or more, more preferably 3.0% by weight or more, and particularly preferably 4.0% by weight or more. If the amount of matcha tea made from the third and subsequent tea leaves is in the above range, a beverage exhibiting a particularly excellent flock suppressing effect can be obtained. The amount of matcha tea made from the third and subsequent tea leaves used for extraction is preferably 15% by weight or less, more preferably 13% by weight or less, and more preferably 11% by weight based on the total amount of tea leaves for extraction. % Or less is more preferable, and 9.0% by weight or less is particularly preferable. If the amount of matcha tea made from the third and subsequent tea leaves is within the above range, a beverage with excellent palatability and excellent taste and umami can be obtained.
〔ストリクチニン量〕
本発明の茶飲料のストリクチニン量は、特に限定されるものではないが、０．６１ｍｇ／１００ｍＬ以下であることが好ましく、０．６０ｍｇ／１００ｍＬ以下であることがより好ましく、０．５９ｍｇ／１００ｍＬ以下であることがさらに好ましく、０．５８ｍｇ／１００ｍＬ以下であることが特に好ましい。なお、本発明において、「ストリクチニン量」とは、抽出用茶葉の抽出後、加熱殺菌前の茶抽出液に含まれるストリクチニンの量をいう。容器詰茶飲料は、殺菌のため加熱されることが一般的であるが、この加熱によってストリクチニンがエラグ酸に分解される。ここで、ストリクチニンはタンニンの一種である一方、エラグ酸はタンニンとは異なるものである。一方で、茶飲料の製造分野において、ストリクチニン濃度を測定する手法は確立しているため、ストリクチニン濃度は、エラグ酸濃度よりも測定が容易である。本発明において、ストリクチニン量は、高速液体クロマトグラフィー（ＨＰＬＣ）（Ｗａｔｅｒｓ社製）を用いて測定した値である。
[Amount of strictinin]
The amount of strictinin in the tea beverage of the present invention is not particularly limited, but is preferably 0.61 mg / 100 mL or less, more preferably 0.60 mg / 100 mL or less, and 0.59 mg / 100 mL or less. It is more preferable that it is 0.58 mg / 100 mL or less. In the present invention, “striketinin amount” refers to the amount of strictinin contained in the tea extract after extraction of the tea leaves for extraction and before heat sterilization. Container-packed tea beverages are generally heated for sterilization, but strictinin is decomposed into ellagic acid by this heating. Here, strictinin is a kind of tannin, while ellagic acid is different from tannin. On the other hand, in the field of tea beverage production, since a method for measuring strictinin concentration has been established, the strictinin concentration is easier to measure than the ellagic acid concentration. In the present invention, the amount of strictinin is a value measured using high performance liquid chromatography (HPLC) (manufactured by Waters).
〔アルミニウム量〕
本発明の茶飲料に含まれるアルミニウム量は、特に限定されるものではないが、０．０９ｍｇ／１００ｍＬ以上であることが好ましく、０．１０ｍｇ／１００ｍＬ以上であることがより好ましく、０．１１ｍｇ／１００ｍＬ以上であることがさらに好ましく、０．１２ｍｇ／１００ｍＬ以上であることが特に好ましい。本発明において、アルミニウム量は、誘導結合プラズマ質量分析法（ＩＣＰ−ＭＳ）（機種名：Ａｇｉｌｅｎｔ ７７００、Ａｇｉｌｅｎｔ社製）を用いて測定した値である。
[Aluminum content]
The amount of aluminum contained in the tea beverage of the present invention is not particularly limited, but is preferably 0.09 mg / 100 mL or more, more preferably 0.10 mg / 100 mL or more, 0.11 mg / More preferably, it is 100 mL or more, and particularly preferably 0.12 mg / 100 mL or more. In the present invention, the amount of aluminum is a value measured using inductively coupled plasma mass spectrometry (ICP-MS) (model name: Agilent 7700, manufactured by Agilent).
〔濁度〕
本発明の茶飲料の濁度は、特に限定されるものではなく、濁りのあるものでも、透明なものでもよいが、視覚的な優位性から、透明又は半透明であるものが好ましい。本願発明の茶飲料は、フロックの発生が抑制されるため、飲料本来の透明性を維持することができる。
[Turbidity]
The turbidity of the tea beverage of the present invention is not particularly limited and may be turbid or transparent, but is preferably transparent or translucent from the viewpoint of visual superiority. The tea beverage of the present invention can maintain the original transparency of the beverage because the occurrence of flock is suppressed.
本発明の茶飲料の濁度は、濁度ＯＤ７２０を用いることができる。濁度ＯＤ７２０は、７２０ｎｍの波長における光学密度であり、値が小さいほど透明性が高いことを示す。濁度ＯＤ７２０は視覚的な優位性から、０．１０以下が好ましく、０．０８以下がより好ましく、０．０６以下が特に好ましく、０．０４以下が特に好ましい。このように茶飲料の濁度ＯＤ７２０を設定することで、視覚的に優れた茶飲料を提供することができる。本発明において、濁度ＯＤ７２０は、（機種名：レシオビーム分光光度計Ｕ−５１００、日立ハイテクノロジーズ社製）を用いて波長７２０ｎｍ条件で測定した値である。 The turbidity of the tea beverage of the present invention can be used turbidity OD 720. Turbidity OD 720 is an optical density at a wavelength of 720 nm, indicating that high transparency smaller value. The turbidity OD 720 is preferably 0.10 or less, more preferably 0.08 or less, particularly preferably 0.06 or less, and particularly preferably 0.04 or less, from the viewpoint of visual superiority. Thus, by setting the turbidity OD 720 of the tea beverage, a visually excellent tea beverage can be provided. In the present invention, turbidity OD 720 is (model name: Ratio Beam Spectrophotometer U-5100, manufactured by Hitachi High-Technologies Corporation) is a value measured at a wavelength of 720nm conditions using.
〔添加剤〕
本発明の容器詰茶飲料は、酸化防止剤、ｐＨ調整剤、香料、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、品質安定剤等の各種添加剤を配合してもよい。
〔Additive〕
The packaged tea beverage of the present invention comprises an antioxidant, a pH adjuster, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt, a pigment, an emulsifier, a preservative, and a seasoning. Various additives such as a quality stabilizer may be blended.
〔ｐＨ〕
本発明の容器詰茶飲料のｐＨは、２５℃で５．０以上であることが好ましく、５．５以上であることが好ましく、５．７以上であることがより好ましく、６．０以上であることがさらに好ましい。ｐＨが５．０以下になると、好ましくない酸味が生じることがある。また、ｐＨは、２５℃で７．２以下であることが好ましく、７．０以下であることが好ましく、６．７以下であることがより好ましく、６．５以下であることがさらに好ましい。Ｈがこのような範囲にあることで、長期間の保管した際でも飲料の味の劣化の抑制効果及びフロックの発生の抑制の効果を高めることができる。なお、ｐＨは、所定の範囲に調整するために、ｐＨ調整剤等を用いることができる。
[PH]
The pH of the packaged tea beverage of the present invention is preferably 5.0 or more at 25 ° C., preferably 5.5 or more, more preferably 5.7 or more, and 6.0 or more. More preferably it is. When pH becomes 5.0 or less, an unpleasant sourness may arise. Moreover, it is preferable that pH is 7.2 or less at 25 degreeC, it is preferable that it is 7.0 or less, It is more preferable that it is 6.7 or less, It is further more preferable that it is 6.5 or less. When H is in such a range, the effect of suppressing the deterioration of the taste of the beverage and the effect of suppressing the occurrence of floc can be enhanced even when stored for a long period of time. In addition, in order to adjust pH to a predetermined range, a pH adjuster etc. can be used.
〔容器〕
本発明に用いられる容器は、密閉可能なものであれば、特に限定されるものではなく、例えば、ポリエチレンテレフタラート（ＰＥＴ）製、各種プラスチック製、ガラス製、紙製、スチール製、アルミニウム製、各種金属製、ビニール製又はこれらの加工素材製や複合素材製等であってよいが、視覚的な優位性から、透明又は半透明であるものが好ましい。本発明の茶飲料は、透明又は半透明な容器であっても、フロックの発生が抑制されるため、視覚的に優れた容器詰茶飲料を提供できる。
〔container〕
The container used in the present invention is not particularly limited as long as it can be sealed. For example, polyethylene terephthalate (PET), various plastics, glass, paper, steel, aluminum, Although it may be made of various metals, vinyl, or a processed material or a composite material, it is preferably transparent or translucent from the viewpoint of visual superiority. Even if the tea beverage of the present invention is a transparent or translucent container, the occurrence of floc is suppressed, and therefore a visually excellent containerized tea beverage can be provided.
また、本発明に用いられる容器の形態は、特に限定されるものではなく、例えば、一般的なボトル状、多面体状、柱状、錐状等、用途やコストに応じて適宜選択することができる。 Moreover, the form of the container used for this invention is not specifically limited, For example, it can select suitably according to a use and cost, such as general bottle shape, polyhedron shape, column shape, cone shape.
また、本発明に用いられる容器は、透明性、耐久性、軽量性、経済性、流通性等を兼ね備えることから、ペットボトルであることがより好ましい。 Moreover, since the container used for this invention has transparency, durability, lightweight property, economical efficiency, distribution property, etc., it is more preferable that it is a PET bottle.
〔製造工程〕
本発明の容器詰茶飲料の製造方法は、特に限定されるものではなく、一般的な茶飲料の製造方法を適用しても、フロックの発生を抑制することができる。
〔Manufacturing process〕
The manufacturing method of the container-packed tea beverage of the present invention is not particularly limited, and the occurrence of floc can be suppressed even when a general method for manufacturing a tea beverage is applied.
本発明の容器詰茶飲料の製造方法は、必要に応じて、三番茶以降の茶葉から作られる抹茶を製造する抹茶製造工程、抽出用茶葉を製造する抽出用茶葉製造工程、抽出用茶葉から茶成分を抽出する抽出工程、抽出液から茶葉や微粉をろ過するろ過工程、水や各種添加物を調合する調合工程、抽出液を加熱殺菌する加熱殺菌工程、抽出液を容器に充填する容器充填工程等を備えることができる。これらの工程の順序も、特に限定されるものではなく、目的とする茶飲料や設備等に応じて適宜設定することができる。 The method for producing a packaged tea beverage according to the present invention includes, as needed, a matcha tea production process for producing matcha tea made from tea leaves after Sanbancha, an extraction tea leaf production process for producing extraction tea leaves, and tea from extraction tea leaves. Extraction process to extract ingredients, filtration process to filter tea leaves and fine powder from the extract, preparation process to prepare water and various additives, heat sterilization process to heat sterilize the extract, container filling process to fill the extract with the container Etc. can be provided. The order of these steps is not particularly limited, and can be appropriately set according to the intended tea beverage, equipment, and the like.
（抹茶製造工程）
抹茶製造工程では、石臼やボールミル、ジェットミル等により微粉砕加工を行うことで、三番茶以降の茶葉を抹茶にすることができる。
(Matcha manufacturing process)
In the matcha tea production process, tea leaves after the third tea can be made into matcha tea by pulverizing with a stone mill, ball mill, jet mill or the like.
（抽出用茶葉製造工程）
本発明における抽出用茶葉製造工程は、特に限定されないが、抹茶製造工程で得られた三番茶以降の茶葉から作られる抹茶を、他の茶葉と混合し抽出用茶葉とすることができる。
(Tea leaf production process for extraction)
The extraction tea leaf production process in the present invention is not particularly limited, but the matcha tea made from the third and subsequent tea leaves obtained in the matcha tea production process can be mixed with other tea leaves to obtain extraction tea leaves.
（抽出工程）
本発明における抽出工程は、特に限定されないが、抽出用茶葉製造工程で得られた抽出用茶葉を、熱水又は冷水で抽出することができる。抽出用茶葉中の茶の旨味成分やフロック抑制成分を効率良く抽出できることから、熱水で抽出するのが好ましい。抽出に用いる熱水の温度は、特に抽出能に優れることから、５０℃以上が好ましく、６０℃以上がより好ましく、７０℃以上がさらに好ましい。また、抽出効率を高めるために、必要に応じて撹拌することができる。
(Extraction process)
Although the extraction process in this invention is not specifically limited, The tea leaf for extraction obtained at the tea leaf manufacturing process for extraction can be extracted with hot water or cold water. It is preferable to extract with hot water since the umami component and floc suppressing component of tea in the tea leaves for extraction can be extracted efficiently. The temperature of hot water used for extraction is particularly preferably 50 ° C. or higher, more preferably 60 ° C. or higher, and even more preferably 70 ° C. or higher because of its particularly excellent extraction ability. Moreover, in order to improve extraction efficiency, it can stir as needed.
また、本発明の抽出工程における抽出時間は、特に制限されるものではないが、旨味成分やフロック抑制効果を有する成分を十分に抽出するため、５分以上であることが好ましく、６分以上であることがより好ましく、７分以上であることがさらに好ましい。また、渋味成分や苦味成分の過剰な抽出を抑制するため、１５分以下であることが好ましく、１４分以下であることがより好ましく、１３分以下であることがさらに好ましい。 In addition, the extraction time in the extraction process of the present invention is not particularly limited, but is preferably 5 minutes or more, and 6 minutes or more in order to sufficiently extract umami components and components having a floc suppressing effect. More preferably, it is more preferably 7 minutes or longer. Moreover, in order to suppress excessive extraction of astringency components and bitterness components, it is preferably 15 minutes or less, more preferably 14 minutes or less, and even more preferably 13 minutes or less.
（調合工程）
本発明における抽出工程は、特に限定されないが、調成した茶抽出液に、水や各種添加物を配合することができる。配合量や配合成分の種類は、特に限定されるものではなく、嗜好性の向上や品質の保持を目的として、適宜調整することができる。
(Formulation process)
Although the extraction process in this invention is not specifically limited, Water and various additives can be mix | blended with the prepared tea extract. There are no particular limitations on the amount and amount of the compounding components, and they can be adjusted as appropriate for the purpose of improving palatability and maintaining quality.
＜容器詰茶飲料のフロック発生抑制方法＞
本発明の容器詰茶飲料のフロック発生抑制方法は、三番茶以降の茶葉から作られる抹茶又はその抽出液を配合する。三番茶以降の茶葉から作られる抹茶又はその抽出液を配合することにより、容器詰茶飲料のフロック発生を強く抑制することができる。
<Method for suppressing floc occurrence in packaged tea beverage>
The method for suppressing the occurrence of flocs in a packaged tea beverage of the present invention blends matcha tea made from tea leaves after the third tea or an extract thereof. By blending matcha tea made from tea leaves after Sanbancha or its extract, floc generation in a containerized tea beverage can be strongly suppressed.
また、本発明の容器詰茶飲料のフロック発生抑制方法は、単独で行っても十分なフロック発生抑制効果が得られるが、必要に応じてフロックの発生を抑制する公知の技術を併用してもよい。公知の技術としては、酵素処理により高分子多糖類を分解する製造方法、限外ろ過やケイ藻土等の精密ろ過を行う製造方法、沈殿物の発生を促した後にこれを除去する方法等が挙げられる。 In addition, the method for suppressing floc occurrence of the packaged tea beverage of the present invention can provide a sufficient floc occurrence suppressing effect even if it is performed alone, but it can also be used in combination with a known technique for suppressing floc occurrence if necessary. Good. As known techniques, there are a production method for decomposing a high-molecular polysaccharide by enzyme treatment, a production method for performing ultrafiltration or microfiltration of diatomaceous earth, a method for removing the precipitate after promoting the generation of precipitates, and the like. Can be mentioned.
なお、本発明の容器詰茶飲料は、飲用に供するだけでなく、キャンディー、ガム、ケーキ、ゼリー等の菓子類や、医薬部外品、化粧品等の原料として用いることもできる。 The packaged tea beverage of the present invention can be used not only for drinking but also as a raw material for confectionery such as candy, gum, cake, jelly, quasi-drugs, cosmetics and the like.
＜実施例及び比較例＞
以下、実施例により、本発明をさらに詳細に説明するが、本発明はこれらの記載に何ら限定されるものではない。
<Examples and Comparative Examples>
EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these description at all.
実施例及び比較例として用いる調合液を以下に記載の方法に従い調製した。 Preparation liquids used as examples and comparative examples were prepared according to the methods described below.
〔秋冬番茶抹茶の調製〕
まず、実施例の抽出用茶葉として用いる秋冬番茶抹茶の調製方法について説眼する。京都府産の宇治抹茶の茶葉をボールミルで微粉砕化した。
[Preparation of autumn / winter bancha matcha]
First, the preparation method of autumn / winter bancha green tea used as the tea leaves for extraction in the examples will be discussed. Uji Matcha tea leaves from Kyoto were pulverized with a ball mill.
（実施例１）
抽出用茶葉として、国産緑茶６８ｇと秋冬番茶抹茶２ｇとの混合物を、７５℃のお湯２Ｌで６分間抽出し、２０℃まで自然冷却した後、Ｌ−アスコルビン酸ナトリウムを０．７ｇ／１Ｌ−水、ｐＨ調整剤として、重曹を０．１ｇ／１Ｌ−水を添加した。次いで、ろ過した後、ＰＥＴボトルに充填し、ＵＨＴ殺菌機を用いて１３８℃で３０秒加熱殺菌し、実施例１の調合液を調製した。
Example 1
As a tea leaf for extraction, a mixture of 68 g of domestic green tea and 2 g of autumn / winter bancha green tea was extracted with 2 L of 75 ° C. hot water for 6 minutes, naturally cooled to 20 ° C., and then sodium L-ascorbate was 0.7 g / 1 L-water. As a pH adjuster, sodium bicarbonate 0.1 g / 1 L-water was added. Next, after filtration, it was filled in a PET bottle and sterilized by heating at 138 ° C. for 30 seconds using a UHT sterilizer to prepare the preparation liquid of Example 1.
（実施例２）
抽出用茶葉として、国産緑茶６６ｇと秋冬番茶抹茶４ｇとの混合物を用いた以外、実施例１と同様にして、実施例２の調合液を調製した。
(Example 2)
A mixture of Example 2 was prepared in the same manner as in Example 1 except that 66 g of domestic green tea and 4 g of autumn / winter bancha matcha were used as the tea leaves for extraction.
（比較例１）
抽出用茶葉として、国産緑茶７０ｇを用いた以外、実施例１と同様にして、比較例１の調合液を調製した。
(Comparative Example 1)
A preparation of Comparative Example 1 was prepared in the same manner as in Example 1 except that 70 g of domestic green tea was used as the extraction tea leaves.
（比較例２）
抽出用茶葉として、国産緑茶６８ｇと秋冬番茶粉末２ｇとの混合物を用いた以外、実施例１と同様にして、比較例３の調合液を調製した。
(Comparative Example 2)
A mixed solution of Comparative Example 3 was prepared in the same manner as in Example 1 except that a mixture of 68 g of domestic green tea and 2 g of autumn / winter bancha powder was used as the tea leaves for extraction.
（比較例３）
抽出用茶葉として国産緑茶６８ｇと一番茶抹茶２ｇとの混合物を用いた以外、実施例１と同様にして、比較例２の調合液を調製した。
(Comparative Example 3)
A mixed solution of Comparative Example 2 was prepared in the same manner as in Example 1 except that a mixture of 68 g of domestic green tea and 2 g of Ichibancha matcha tea was used as the tea leaves for extraction.
〔成分含有量及び濁度ＯＤ７２０の測定〕
まず、実施例１、実施例２、比較例１、比較例２及び比較例３それぞれの調合液中タンニン含有量、加熱殺菌前の抽出液のストリクチニン添加量、調合液中のアルミニウム含有量及び濁度ＯＤ７２０を測定した。結果を表１に示す。
[Measurement of component content and turbidity OD 720 ]
First, the tannin content in each of the preparation liquids of Example 1, Example 2, Comparative Example 1, Comparative Example 2 and Comparative Example 3, the amount of strictinine added to the extract before heat sterilization, the aluminum content and turbidity in the preparation liquid The degree OD 720 was measured. The results are shown in Table 1.
調合液中のタンニン含有量は、日本食品分析センター編、「五訂 日本食品標準成分分析マニュアルの解説」、中央法規、２００１年７月、２５２頁に記載の公定法（酒石酸鉄試薬法）に従って測定したときの値である。 The tannin content in the preparation liquid is determined according to the official method (iron tartrate reagent method) described in Japan Food Analysis Center, “Fiveth Japanese Food Standards Component Analysis Manual”, Central Regulation, July 2001, page 252. This is the value when measured.
加熱殺菌前の抽出液のストリクチニン添加量は、ＨＰＬＣ（Ｗａｔｅｒｓ社製）を用いて測定したときの値である。測定条件を以下に示す。なお、ＨＰＬＣのグラジエント条件は、表２に示すとおりである。 The amount of strictinine added to the extract before heat sterilization is a value measured using HPLC (manufactured by Waters). The measurement conditions are shown below. The HPLC gradient conditions are as shown in Table 2.
装置 ：島津製作所 ＨＰＬＣ一式（検出器：ＵＶ又はＰＤＡ グラジエント法）
カラム ：関東化学 Ｍｉｇｈｔｙｓｉｌ ＲＰ−１８ ＧＰ１５０−４．６（５μｍ）
移動相Ａ ：３％アセトニトリル−超純水
移動相Ｂ ：３０％メタノール
ポンプ流量：１．０ｍｌ／ｍｉｎ（Ｂ−Ｃｏｎｃ２０％）
カラム温度：４０℃
検出波長 ：ＵＶ２７２ｎｍ
注入量 ：２０μｌ
分析時間 ：３０ｍｉｎ
Apparatus: Shimadzu Corporation HPLC set (detector: UV or PDA gradient method)
Column: Kanto Chemical Mightysil RP-18 GP150-4.6 (5 μm)
Mobile phase A: 3% acetonitrile-ultra pure water Mobile phase B: 30% methanol Pump flow rate: 1.0 ml / min (B-Conc 20%)
Column temperature: 40 ° C
Detection wavelength: UV272nm
Injection volume: 20 μl
Analysis time: 30 min
また、調合液中のアルミニウム含有量は、ＩＣＰ-ＭＳ（Ａｇｉｌｅｎｔ社製）を用いて測定したときの値である。測定条件を以下に示す。 Moreover, the aluminum content in a preparation liquid is a value when it measures using ICP-MS (made by Agilent). The measurement conditions are shown below.
装置 ：ＩＣＰ−ＭＳ Ａｇｉｌｅｎｔ７７００
ガス ：Ｈｅ，Ａｒガス使用
測定モード ：スペクトル
スペクトルモードオプション：ピークパターン ３ポイント
繰り返し ３
スイープ回数／繰り返し １００
積分時間（ｓｅｃ）／質量 ：０．０９
標準液 ：関東化学製
Apparatus: ICP-MS Agilent 7700
Gas: He, Ar gas used Measurement mode: Spectrum Spectrum mode option: Peak pattern 3 points
Repeat 3
Number of sweeps / repeat 100
Integration time (sec) / mass: 0.09
Standard solution: manufactured by Kanto Chemical
また、濁度ＯＤ７２０は、レシオビーム分光光度計Ｕ−５１００（日立ハイテクノロジーズ社製）を用いて測定したときの値である。 The turbidity OD 720 is a value when measured using a ratio beam spectrophotometer U-5100 (manufactured by Hitachi High-Technologies Corporation).
（ストリクチニン含有量及びアルミニウムの含有量）
まず、ストリクチニン含有量及びアルミニウムの含有量について考察する。表１より、秋冬番茶を抽出用茶葉中に含む実施例１の調合液、実施例２の調合液及び比較例２の調合液は、秋冬番茶を抽出用茶葉中に含まない比較例１の調合液及び比較例３の調合液に比べ、殺菌前の抽出液中のストリクチニンの含有量が少なく、調合液のアルミニウム含有量が多いことが確認された。また、実施例１と実施例２を比較すると、抽出用茶葉中の秋冬番茶含有量のより多い比較例２の調合液は、比較例１の調合液に比べて殺菌前の抽出液中のストリクチニンの含有量が少なく、調合液のアルミニウム含有量が多いことが確認された。これは、秋冬番茶は、一般的な緑茶に比べてストリクチニン含有量が少なく、アルミニウム含有量が多いため、秋冬番茶の割合を増加させるほど、抽出後の液中のストリクチニン含有量が少なくなり、アルミニウム含有量が多くなるためであると考えられる。
(Strichtinin content and aluminum content)
First, the strictinin content and the aluminum content will be considered. From Table 1, the preparation liquid of Example 1 containing autumn / winter bancha in the tea leaves for extraction, the preparation liquid of Example 2 and the preparation liquid of Comparative Example 2 are preparations of Comparative Example 1 that do not contain autumn / winter bancha in the tea leaves for extraction. Compared with the liquid and the preparation liquid of Comparative Example 3, it was confirmed that the content of strictinin in the extract before sterilization was small and the aluminum content of the preparation liquid was large. Moreover, when Example 1 and Example 2 are compared, the preparation liquid of the comparative example 2 with much autumn / winter bancha content in the tea leaves for extraction is strictinin in the extract before sterilization compared with the preparation liquid of the comparative example 1. It was confirmed that there was little content of and the aluminum content of a preparation liquid was large. This is because the fall / winter bancha has less strictinin content and higher aluminum content than general green tea, so the higher the ratio of fall / winter bancha, the less strictinin content in the extracted liquid, This is probably because the content is increased.
（タンニン量及び濁度ＯＤ７２０）
いずれの調合液も、タンニン量及び濁度ＯＤ７２０には大きな違いは見られなかった。抽出用茶葉に秋冬番茶抹茶、秋冬番茶粉末又は一番茶抹茶のいずれを含有しても、タンニン量及び濁度ＯＤ７２０に影響を及ぼすものではないことが確認された。
(Tannin amount and turbidity OD 720 )
None of the preparations showed a significant difference in the amount of tannin and the turbidity OD 720 . It was confirmed that even when any of the autumn / winter bancha green tea, autumn / winter bancha powder or ichibancha green tea was contained in the extraction tea leaves, the amount of tannin and turbidity OD 720 were not affected.
〔フロック抑制効果の評価〕
（フロック抑制効果の評価方法と結果）
実施例１、実施例２、比較例１、比較例２及び比較例３の調合液を、ＰＥＴボトル容器に充填し、密閉した後、それぞれ恒温器を用いて６０℃及び３７℃に保持した。恒温器で加熱を開始した日から、一日一回目視でフロックの発生を確認し、フロックが観測されるまでの日数をフロックの発生日とした。評価結果を表３に示す。
[Evaluation of floc suppression effect]
(Evaluation method and result of flock suppression effect)
The liquid preparations of Example 1, Example 2, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were filled in a PET bottle container and sealed, and then kept at 60 ° C. and 37 ° C. using a thermostat, respectively. From the day when heating was started with a thermostat, the occurrence of flocs was visually confirmed once a day, and the number of days until flocs were observed was defined as the floc occurrence date. The evaluation results are shown in Table 3.
（秋冬番茶抹茶含有の効果）
はじめに、秋冬番茶抹茶含有の効果を確認するため、実施例１、実施例２と比較例１とを対比考察する。ここで、実施例１及び実施例２は、抽出用茶葉が国産緑茶と秋冬番茶抹茶であるのに対し、比較例１は、抽出用茶葉が国産緑茶のみである点で、実施例１、実施例２と比較例１とは相違する。実施例１及び実施例２の調合液のフロック発生日は、６０℃及び３７℃いずれにおいても比較例１の調合液のフロック発生日に比べて遅かった。以上のとおり、秋冬番茶抹茶を抽出用茶葉中に含有することによって、茶飲料におけるフロックの発生を大幅に抑制できることが確認された。
(Effects of containing autumn / winter bancha green tea)
First, Example 1, Example 2 and Comparative Example 1 will be compared and examined in order to confirm the effects of containing autumn / winter bancha green tea. Here, in Example 1 and Example 2, the tea leaves for extraction are domestic green tea and autumn / winter bancha matcha tea, whereas Comparative Example 1 is that in Example 1, which is only green tea tea for extraction. Example 2 is different from Comparative Example 1. The floc occurrence date of the preparation liquids of Example 1 and Example 2 was later than the flock occurrence date of the preparation liquid of Comparative Example 1 at both 60 ° C. and 37 ° C. As described above, it was confirmed that the occurrence of flocs in tea beverages can be significantly suppressed by containing autumn / winter bancha green tea in the tea leaves for extraction.
（秋冬番茶抹茶含有量の効果）
次に、秋冬番茶抹茶の含有量の効果を確認するため、実施例１と実施例２とを対比考察する。ここで、実施例２の調合液の抽出用茶葉中の秋冬番茶抹茶の割合は、実施例１の調合液の抽出用茶葉中の秋冬番茶抹茶の割合に比べ大きい点で、実施例１の調合液と実施例２の調合液とは相違する。実施例１の調合液と実施例２の調合液はいずれも、３７℃におけるフロック発生日が６０日であり、両者の間に差異はなかった。一方、６０℃においては、実施例１の調合液のフロック発生日が１４日であるのに対し、実施例２の調合液のフロック発生日は１８日であり、実施例１の調合液に比べて実施例２の調合液のフロックの発生が遅くなった。これは、表１に示すとおり、実施例１の調合液に比べ実施例２の調合液は、ストリクチニン含有量が少なくかつアルミニウム含有量が多いため、フロックの発生がより強く抑制されたものと考えられる。また、フロックがより顕著に発生する６０℃においてのみ実施例１の調合液と実施例２の調合液との間でフロックの発生日に差が生じていることから、ストリクチニン含有量とアルミニウム含有量とを併せて調整する手法は、特に高温において効果が高いことが確認された。
(Effect of content of fall / winter bancha matcha)
Next, in order to confirm the effect of the content of autumn / winter bancha matcha, Example 1 and Example 2 will be compared. Here, the ratio of the autumn / winter bancha green tea in the tea leaves for extraction of the preparation liquid of Example 2 is larger than the ratio of the autumn / winter bancha green tea in the tea leaves for extraction of the liquid preparation of Example 1, and the preparation of Example 1 The liquid and the preparation liquid of Example 2 are different. Both the preparation liquid of Example 1 and the preparation liquid of Example 2 had a flock occurrence date of 60 days at 37 ° C., and there was no difference between them. On the other hand, at 60 ° C., the floc occurrence date of the preparation liquid of Example 1 is 14 days, whereas the floc occurrence date of the preparation liquid of Example 2 is 18 days, which is compared with the preparation liquid of Example 1. As a result, the occurrence of floc in the preparation liquid of Example 2 was delayed. This is because, as shown in Table 1, compared to the preparation liquid of Example 1, the preparation liquid of Example 2 has a low strictinin content and a high aluminum content, so that the occurrence of floc is more strongly suppressed. It is done. Moreover, since there is a difference in the flock generation date between the preparation liquid of Example 1 and the preparation liquid of Example 2 only at 60 ° C. where flocs are more prominently generated, the strictinin content and the aluminum content It has been confirmed that the method of adjusting together with the above is particularly effective at high temperatures.
（抹茶化の効果）
次に、秋冬番茶の抹茶化の効果を確認するため、実施例１と比較例２とを対比考察する。ここで、実施例１の調合液と比較例２の調合液は、いずれも抽出用茶葉として秋冬番茶を用いるが、実施例１の調合液は、秋冬番茶が抹茶であるのに対し、比較例２の調合液は、秋冬番茶が粉末である点で、実施例１の調合液と比較例２の調合液とは相違する。両者はいずれも秋冬番茶由来の抽出液を含有するものであり、分析の結果、加熱殺菌前のストリクチニン量にも相違はない。一方、実施例１の調合液は、比較例２の調合液に比べアルミニウム量が少ない。それにも関わらず、６０℃及び３７℃のいずれにおいても、実施例１の調合液は、比較例２の調合液に比べフロック発生日が大幅に遅かった。以上のとおり、秋冬番茶を抹茶化することで特に優れたフロック抑制効果を得ることができる。
(Effect of matcha tea)
Next, Example 1 and Comparative Example 2 will be compared and examined in order to confirm the effect of the fall / winter bancha. Here, the preparation liquid of Example 1 and the preparation liquid of Comparative Example 2 both use autumn / winter bancha as the tea leaves for extraction, while the preparation liquid of Example 1 is comparative example while the autumn / winter bancha is matcha. The preparation liquid of Example 2 is different from the preparation liquid of Example 1 and the preparation liquid of Comparative Example 2 in that autumn / winter bancha is a powder. Both of them contain an extract derived from autumn / winter bancha, and as a result of analysis, there is no difference in the amount of strictinin before heat sterilization. On the other hand, the preparation liquid of Example 1 has a smaller amount of aluminum than the preparation liquid of Comparative Example 2. Nevertheless, at 60 ° C. and 37 ° C., the formulation liquid of Example 1 had a much slower floc occurrence date than the formulation liquid of Comparative Example 2. As described above, a particularly excellent floc-inhibiting effect can be obtained by converting fall / winter bancha into green tea.
なお、実施例１の調合液と比較例２の調合液とのフロック発生日の相違は、アルミニウム量の相違に基づくものではないと考えられる。一般にアルミニウムは、含有量が多いほどフロックの抑制効果が高いといわれており、また、比較例２の調合液のアルミニウム含有量は、フロック抑制効果が確認された実施例１の調合液のアルミニウム含有量と実施例２の調合液のアルミニウム含有量との間にあるため、比較例２の調合液のアルミニウム含有量が、フロック抑制効果を低下させるものではないことは明らかである。 In addition, it is thought that the difference in the flock generation date between the preparation liquid of Example 1 and the preparation liquid of Comparative Example 2 is not based on the difference in the amount of aluminum. In general, aluminum is said to have a higher floc-inhibiting effect as the content increases, and the aluminum content of the preparation liquid of Comparative Example 2 is the aluminum content of the preparation liquid of Example 1 in which the floc-inhibiting effect was confirmed. Since it is between the amount and the aluminum content of the preparation liquid of Example 2, it is clear that the aluminum content of the preparation liquid of Comparative Example 2 does not reduce the floc suppressing effect.
次いで、秋冬番茶由来でない抹茶において、フロック発生抑制効果の有無を確認するため、実施例１と比較例３とを対比考察する。実施例１の調合液と比較例３の調合液は、いずれも抹茶を使用する点で一致するが、実施例１の調合液は、抹茶を作るための茶葉が秋冬番茶であるのに対し、比較例３の調合液は、抹茶を作るための原料茶葉が一番茶である点で、実施例１の調合液と比較例３の調合液は相違する。その結果、６０℃及び３７℃のいずれにおいても、実施例１の調合液は比較例３の調合液に比べ、フロック発生日が大幅に遅かった。したがって、実施例１及び実施例２において見られた顕著なフロック抑制効果は、どのような種類の茶葉から作られる抹茶を用いても得られるものではなく、三番茶以降の茶葉から作られる抹茶に特有のものであるといえる。 Next, Example 1 and Comparative Example 3 will be compared in order to confirm the presence or absence of the effect of suppressing the occurrence of flocs in green tea not derived from autumn / winter bancha. The preparation liquid of Example 1 and the preparation liquid of Comparative Example 3 all match in that matcha is used, but the preparation liquid of Example 1 is the fall / winter bancha tea for making matcha, The preparation liquid of Comparative Example 3 is different from the preparation liquid of Example 1 and the preparation liquid of Comparative Example 3 in that the raw tea leaves for making matcha are the most tea. As a result, at 60 ° C. and 37 ° C., the preparation liquid of Example 1 had a much later floc occurrence date than the preparation liquid of Comparative Example 3. Therefore, the remarkable floc-inhibiting effect seen in Example 1 and Example 2 is not obtained by using any kind of matcha made from tea leaves, but it is in matcha made from tea leaves after Sanbancha. It can be said that it is peculiar.
（フロック抑制効果の評価についてのまとめ）
以上のとおり、秋冬番茶抹茶を抽出用茶葉に含有させることで、ストリクチニン含有量やアルミニウム含有量を調整するだけでは得られない、優れたフロック発生抑制効果が確認された。
(Summary about evaluation of floc suppression effect)
As described above, it was confirmed that by adding the autumn / winter bancha green tea to the tea leaves for extraction, an excellent floc generation inhibitory effect that cannot be obtained simply by adjusting the strictinin content or the aluminum content was confirmed.
〔官能評価〕
（官能評価の評価方法と結果）
被験者５名が、１〜７の７段階評価で「おいしさ」、「旨味の強さ」、「渋味の強さ」及び「味わいの強さ」の４項目に関し、比較例１を全て基準点４点とした場合の、実施例１、実施例２及び比較例２の「おいしさ」、「旨味の強さ」、「渋味の強さ」及び「味わいの強さ」４項目についてそれぞれ官能評価を行った。なお、官能評価の数値は、大きいほどおいしさやそれぞれの味が強いことを表すものとする。評価結果を表４に示す。
〔sensory evaluation〕
(Evaluation method and results of sensory evaluation)
Five subjects were evaluated on a 7-point scale of 1 to 7, and all of Comparative Example 1 was used for the four items of “Deliciousness”, “Strength of taste”, “Strength of taste” and “Strength of taste”. For each of the four items of “Deliciousness”, “Taste strength”, “Astringency strength”, and “Taste strength” in Example 1, Example 2 and Comparative Example 2, with 4 points. Sensory evaluation was performed. In addition, the numerical value of sensory evaluation shall express that deliciousness and each taste are so strong that it is large. The evaluation results are shown in Table 4.
（秋冬番茶抹茶含有の効果）
はじめに、秋冬番茶抹茶含有の効果を確認するため、実施例１、実施例２と比較例１とを対比考察する。秋冬番茶抹茶を含有する実施例１の調合液及び実施例２の調合液は、いずれも「おいしさ」が４．４点であり、秋冬番茶を含有しない比較例１の調合液の「おいしさ」の４点に比べて評価が高かった。以上のとおり、緑茶飲料に秋冬番茶抹茶を含む抽出用茶葉の抽出液を含有することで、緑茶飲料の嗜好性を高められることが確認された。表４より、秋冬番茶抹茶を含む抽出用茶葉の抽出液を添加すると、初めは渋味が強くなるが（実施例１）、その後旨味と味わいが強くなり、渋みがマスキングされた（実施例２）ものと考えられる。
(Effects of containing autumn / winter bancha green tea)
First, Example 1, Example 2 and Comparative Example 1 will be compared and examined in order to confirm the effects of containing autumn / winter bancha green tea. Each of the preparation liquid of Example 1 containing autumn / winter bancha matcha and the preparation liquid of Example 2 has a “taste” of 4.4 points, and the “taste” of the preparation liquid of comparative example 1 that does not contain autumn / winter bancha. The evaluation was higher than the 4 points. As described above, it was confirmed that the preference for green tea beverages can be enhanced by including an extract of tea leaves for extraction containing autumn / winter bancha green tea in green tea beverages. From Table 4, when the extract of the tea leaves for extraction containing autumn / winter bancha green tea was added, the astringency became strong at first (Example 1), but then the umami and taste became stronger and the astringency was masked (Example 2). )
（抹茶化の効果）
次に、秋冬番茶抹茶含有の効果を確認するため、実施例１と比較例２とを対比考察する。実施例１の調合液は、「おいしさ」が４．４点であるのに対し、比較例２の調合液は、「おいしさ」が４．０点であった。比較例２の調合液は、「旨味の強さ」、「渋みの強さ」及び「味わいの強さ」がいずれも実施例１の調合液に対して高いが、特に「渋みの強さ」が高いため、総合的に「おいしさ」を高めることができなかったと考えられる。
(Effect of matcha tea)
Next, Example 1 and Comparative Example 2 will be compared and examined in order to confirm the effects of containing autumn / winter bancha green tea. The preparation liquid of Example 1 had a “taste” of 4.4 points, while the preparation liquid of Comparative Example 2 had a “taste” of 4.0 points. In the preparation of Comparative Example 2, the “umami strength”, “astringency” and “taste strength” are all higher than the preparation of Example 1, but in particular “astringency”. Therefore, it is considered that the “taste” could not be improved overall.
（官能評価のまとめ）
以上のとおり、秋冬番茶抹茶を含む抽出用茶葉の抽出液を含有することで、秋冬番茶由来の強い渋みを抑えられるとともに、旨味の強さや味わいの強さを高めることができ、一番茶のみの抽出用茶葉の抽出液を含む調合液に比べて嗜好性の良い調合液が得られることが確認された。
(Summary of sensory evaluation)
As mentioned above, by containing the extract of tea leaves for extraction including autumn / winter bancha green tea, it is possible to suppress the strong astringency derived from autumn / winter bancha, and to increase the strength of umami and taste, It was confirmed that a liquid preparation with good palatability was obtained as compared with a liquid preparation containing an extract of tea leaves for extraction.
Claims (8)
抽出用茶葉が三番茶以降の茶葉から作られる抹茶を含み、かつ前記容器詰茶飲料が前記抽出用茶葉の抽出液を含む、容器詰茶飲料。 A packaged tea beverage,
A packaged tea beverage, wherein the extraction tea leaf contains matcha tea made from tea leaves after Sanbancha, and the packaged tea beverage contains an extract of the extraction tea leaf.
A method for suppressing the occurrence of flocs in a packaged tea beverage, comprising a step of blending an extract of tea leaves for extraction containing matcha tea made from tea leaves after Sanbancha.
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