JP2594588C - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a black tea beverage using a black tea extract, which does not cause cream down even when cooled without impairing the color tone (hereinafter referred to as light blue) and flavor. The present invention relates to a method for producing a black tea beverage. Furthermore, the present invention relates to a method for producing a black tea beverage that does not cause cream down even when stored for a long period of time and does not deteriorate the original color tone and flavor of the black tea beverage. [Prior Art] A caffeine and tannin in a black tea extract are combined and insolubilized to prevent precipitation and turbidity (so-called cream-down) from occurring as much as possible. It is indispensable in manufacturing. There are roughly two types of methods for preventing cream down, a method of devising a method for extracting black tea, and a method of performing a treatment for preventing cream down on the extracted black tea liquid. As an extraction method that does not cause cream down, a low-temperature extraction method is generally used.
JP-A-53-24099 and JP-A-56-117754. However, a black tea beverage obtained by the low-temperature extraction method has a disadvantage that the flavor is inferior to that obtained by the high-temperature extraction method. Methods for treating the extracted black tea liquor include enzyme treatment, alkali addition and sugar addition. As an enzymatic treatment method, Japanese Patent Application Laid-Open No. 50-154462 discloses a method of decomposing tannin which causes cream down using tannase. However, in this method, polyphenols are decomposed to generate a large amount of gallic acid,
The tongue sourness resembling citric acid impairs the quality of black tea beverages. Therefore, the black tea liquor obtained by this method is limited to application to black tea drinks with a sour taste such as lemon tea. Additives added to the black tea extract to prevent cream down include alkaline agents (Japanese Patent Application Laid-Open No. 47-16696) and sugars (Japanese Patent Application Laid-Open No. 50-6797, Japanese Patent Publication No. Sho 5-5).
0-6798). However, the addition of the alkaline agent impairs the original flavor of black tea, and the addition of sugars causes the problem that the taste of the black tea beverage becomes sweet. Furthermore, in the above-mentioned cream-down prevention treatment, turbidity often occurs after 3 months or more even if cream-down does not occur immediately after the treatment or for a short period of time, and it has been difficult to completely treat the cream. In addition, when the caffeine and tannin which cause the cream down are removed too much, the original bright blue color and flavor of black tea are lost. BACKGROUND ART Conventionally, a method of mixing and extracting different kinds of black tea has been performed to complement the light blue color and flavor of the black tea. However, such a method has a drawback in that it is not possible to select an extraction method suitable for each tea and a treatment method after the extraction. Further, there has not been a method of mixing separately extracted black tea liquors after treating them according to their properties. [Problems to be Solved by the Invention] As described above, various treatment methods for preventing cream down have been proposed. However, any of these methods impairs the original light blue color and flavor of black tea and causes a black tea beverage. There is a problem in that the quality of the cream deteriorates and cream is reduced during long-term storage. Therefore, an object of the present invention is to provide a method for producing a black tea beverage of excellent quality which overcomes the above-mentioned drawbacks of the conventional method. [Means for Solving the Problems] According to the present invention, a cream is prepared by mixing low-temperature extraction and high-temperature extraction black tea liquids obtained using different extraction temperatures, without impairing the original light color and flavor of black tea. Tea beverages that do not suffer from down for a long time are produced. The low-temperature-extracted black tea liquor used in the present invention is prepared by preparing black tea at 45 to 70 ° C.
Extract at 0-60 ° C, remove the tea husks by filtration and leave at 5-30 ° C, preferably 20
It is obtained by removing precipitates and turbid components by continuous centrifugation after cooling to ３０30 ° C. The black tea used for the preferred low temperature extraction has relatively low tannin content. Preferred centrifugation is continuous centrifugation, and the separation conditions are 3000-5000G.
For example, using a model BRPX-214HGV manufactured by Alfa Laval, using a DeLaval separation plate. The hot-extracted black tea liquor is prepared by the following method. The black tea is extracted at 80-100 ° C, the tea husks are removed by filtration and the solids are concentrated to a Brix of 15-30 °. In order to prevent the aroma components of the black tea from dissipating, it is preferable to carry out the vacuum method or the thin film method in which the concentration can be carried out at a low temperature by a short-time heating method at a low temperature. Then,
By cooling to 30 ° C., preferably 0 to 10 ° C., and removing precipitates and turbid components by centrifugation, concentrated black tea extracted at a high temperature can be obtained. 0-10 before centrifugation
It is preferable to cool to ° C. and hold at the same temperature for about 12 hours. The centrifugation is preferably continuous centrifugation, and the separation conditions are 1000 to 5000 G, for example, using a BRPX214HGV, DeLaval separation plate manufactured by Alfa Laval. Preferred hot-extracted black teas are those having a relatively high tannin content. The obtained low-temperature-extracted black tea liquor and high-temperature-extracted black tea liquor are mixed in such a ratio that the light blue becomes the original color tone of black tea. However, when a tea beverage is filled into a container and sterilized, the color tone becomes darker, so the color tone is slightly lightened. In addition, two or more kinds of black tea extracts can be used in the preparation in order to obtain excellent light blue. Two or more kinds of black tea extracts have a pH of 5 to 8 after sterilization and an L value of 65 to 80 of a color difference meter.
, A value is 4-12, absorbance at 375 nm is 3-5, and absorbance at 455 nm is 1
It is preferable to mix at a mixing ratio of 5. The color difference meter used was manufactured by Nippon Denshoku Industries Co., Ltd. More preferably, the pH after sterilization is 5.5 to 6.5, and the L value of the color difference meter is 70 to 75.
The black tea extract is mixed at a mixing ratio such that the a value is 7 to 10, the absorbance at 375 nm is 4 to 4.5, and the absorbance at 455 nm is 3 to 4. The prepared black tea beverage obtained according to the present invention is mixed with a sweetener, an antioxidant browning inhibitor and the like as necessary, filled in a suitable container such as a can, a pack or a bottle, and sterilized if necessary, and then processed. And Example Preparation of Black Tea Solution A 15 kg of black tea produced from Darjeeling (TGFOP), after removing cations and anions, was poured into water 450β heated to 60 ° C. and extracted for 5 minutes. The tea husks were removed by filtration, cooled to 15 ° C., and then centrifuged (5000 G for 4 minutes, using Alfa Laval, Model BRPX214HGV) to remove precipitates and turbid components. Preparation of Black Tea Liquid B 100 kg of Ceylon Madema 619 black tea, after removing cations and anions, was poured into 500 l of water heated to 90 ° C. and extracted for 5 minutes. The tea husk is collected by filtration, and the residual component contained in the tea husk is exploited by a filter press. The obtained squeezed liquid was mixed with the extract and filtered with a 150 mesh strainer. The obtained liquid was concentrated 4 to 5 times at a temperature of 40 ° C. or less by a vacuum thin film centrifugal concentrator. After the concentrated solution was gradually cooled to 5 ° C. and allowed to stand for 12 hours or more, the supernatant was collected by decantation, and centrifuged (4 minutes at 5000 G, manufactured by Alfa Laval, model BRPX214).
HGV was used to remove turbid components. L-ascorbic acid (200 ppm) was added to prevent oxidative browning. Preparation of black tea liquor C 10 parts black tea liquor A and 1 part black tea liquor B are mixed and diluted with water to a drinkable concentration (
About 3 times). Next, the absorbance at 375 nm is 4 and the absorbance at 455 nm is 3
Black tea liquor A, black liquor B and water are added to the mixture so that Further, granulated sugar is added to a concentration of 7% to prepare black tea liquor C. Preparation of black tea liquor D 15 kg of Madema Ceylonate black tea was removed from cations and anions,
It was poured into 450 l of water heated to 90 ° C. and extracted for 5 minutes. The tea husk is removed by filtration and cooled to 15 ° C. The turbid component was removed by centrifugation (4 minutes at 5000 G, using Alfa Laval, model BRPX214HGV) to obtain a supernatant. Water was added to the supernatant to dilute it 6- to 7-fold to make it drinkable. further,
Granulated sugar was added to a concentration of 7% to prepare black tea liquor D. Preparation of black tea liquor Black tea liquor A was diluted about three-fold to a drinkable concentration, and granulated sugar was added to a concentration of 7% to prepare black liquor E. L-ascorbic acid (500 ppm) was added to each of the black tea liquors E, C and D, and the pH was adjusted to 5 to 6 with sodium bicarbonate. Next, black tea liquors E, C, and D were filled in a can at a temperature of 90 ° C. or higher, and F ₀ at 120 ° C.
Performed a sterilization equivalent to 4 and observed a change with time. Table 1 shows the results. From the results shown in Table 1, in the case of the black tea solution C, no cream-down occurred at all even after 3 months. Furthermore, the original light blue color and flavor of the black tea are maintained without any loss. Although the quality of the black tea E extracted at a low temperature does not deteriorate after long-term storage, the original color tone and flavor of the black tea are worse than those of the black tea C from the initial stage. The hot-extracted black tea liquor D is cream-downed after storage for one month, becomes turbid enough that the absorbance cannot be measured, and the flavor is deteriorated. [Effects of the Invention] The prepared black tea beverage obtained in the present invention has a desirable light blue color and flavor, and cream-down does not occur even during long-term storage.

Claims (1)

[Claims] 1. After cooling the black tea extract extracted from fresh tea leaves at a low temperature of 45 to 70 ° C., the precipitate and turbid components were removed by centrifugation, and the fresh tea leaves of the same or a different type were mixed at 80 to 100 ° C. A cream characterized in that the black tea extract extracted at a high temperature is concentrated to a brix of 15 to 30 °, cooled, and then mixed with a liquid obtained by removing a precipitate and a cloudy component by centrifugation. A method for producing a black tea beverage having excellent color tone, taste, and aroma without down. 2. 2. The method according to claim 1, wherein tea leaves to be extracted at a low temperature are relatively low in tannin, and tea leaves to be extracted at a high temperature are relatively high in tannin. 3. The pH of the black tea drink after sterilization is 5-8, the L value of the color difference meter is 65-80, the a value is 4-12, the absorbance at 375 nm and 455 nm is in the range of 3-5 and 1-5, respectively. The method according to claim 1, wherein black tea liquor is mixed.