JP2795436B2 - Black tea drink with milk - Google Patents

Description

The present invention relates to a black tea beverage containing L-ascorbic acid, which does not generate a precipitate due to oxidation of tannin or cream down and prevents browning and deterioration of flavor. (Hereinafter referred to as “milk-tea”).

Further, the present invention relates to a method for preventing the generation of a precipitate due to the addition of L-ascorbic acid in milk tea.

[Conventional technology]

In packaged black tea beverages, polyphenols (tannins) contained in black tea liquor react with oxygen in the air during the manufacturing process and during the storage period to become oxidized, deteriorating flavor, and turning black in color. Often Furthermore, in milk tea, polyphenols react with milk proteins such as casein, globulin or albumin during sterilization and during the storage period to form precipitates, or the reaction product of polyphenol and caffeine specific to black tea is insolubilized. The problem is that the so-called cream-down, which becomes cloudy or precipitates, is a problem. Therefore, in order to avoid contact between the black tea liquor and air as much as possible, nitrogen gas is blown into the black tea liquor and foaming is reduced. In addition, it is known that the above-mentioned change during the manufacturing process and the storage period is suppressed by adding a small amount of L-ascorbic acid to black tea liquor.

Because milk turbidity is caused by milk,
A small amount of sediment or turbidity is unlikely to be a major problem, but the darkening of the color or the deterioration of flavor is a major problem like other black tea beverages. However, in the case of milky tea, the addition of an acidic substance such as L-ascorbic acid causes isoelectric point precipitation of casein protein. Therefore, flavor deterioration due to oxidation of tannin, browning or blackening of color tone, and after opening the container at the time of drinking. L-ascorbic acid, which is effective in preventing browning and blackening, has not been added at all.
For this reason, conventionally, in a milk tea, in order to compensate for a change in color tone and a deterioration in flavor, measures have been taken by coloring with caramel and perfuming fragrance, which are not based on the original components of black tea.

[Problems to be solved by the invention]

Therefore, an object of the present invention is to produce a milky tea containing L-ascorbic acid that does not deteriorate in flavor during storage for a long period of time and does not cause browning.

It is a further object of the present invention to provide a method of adding L-ascorbic acid to milk tea without forming a precipitate to prevent deterioration of flavor, browning and precipitation of milk tea.

[Means for solving the problem]

The present inventors have studied the usable conditions of L-ascorbic acid which could not be used for milk tea, and found that the amount of L-ascorbic acid used was limited,
It has been found that L-ascorbic acid can be added to milk teas by using one or more factors, such as the adjustment of milk, homogenization treatment or selection of sterilization conditions.

According to the present invention, even when L-ascorbic acid is added to the milky tea, the milky tea does not cause the deterioration of the flavor and the browning or blackening of the color due to the oxidation of tannin and the browning and blackening after opening the container at the time of drinking. Is manufactured.

Further, according to the method of the present invention, L-ascorbic acid can be added without generating a new precipitate other than the precipitate originally occurring in milk tea.

L-ascorbic acid is added to the black tea liquor at a weight ratio of 10 to 500 ppm, preferably 50 to 200 ppm, and an alkali salt is added as needed to adjust the pH to 6.5 to 8.0, preferably 6.5 to 7.5. L-Ascorbic acid may be added as it is as a powder, but it is preferably added after dissolving it in a solution other than black tea liquor. A preferred alkali salt is sodium hydrogen carbonate.

60-80 ° C for milk dispersion
(Preferably 65 to 70 ° C.) can be carried out a pressure of 100 to 200 kg / cm ² by a homogenizer and heated to, preferably homogenized at 150 Kg / cm ² (homogenized).

Pack the homogenized milk tea into a suitable container.
5 to 25 minutes at the content temperature of ~ 128 ° C (preferably 120 to 123
It is preferable to perform retort sterilization at 10 ° C for 20 to 20 minutes) or sterilize at 130 to 145 ° C for 2 to 30 seconds by using an instant sterilizer to perform hot packing or aseptic filling at room temperature.

The milky tea obtained by the present invention can be added to a sweetener, a preservative, an antioxidant, and the like, if necessary, and packed into a can, paper container, bottle, or the like to obtain a product.

Example 1 80 g of Ceylon black tea (BOP) was put into deionized water 5 at 85 ° C., and at the time of the addition and in the middle thereof, the stirring blade was rotated at 12 rpm for 30 seconds each and extracted for 5 minutes, and the tea husk was removed by filtration. The resulting filtrate was cooled to 20 ° C., and centrifuged at 3,000 G for 10 minutes using a Kubota rotor centrifuge. Complete milk powder, skim milk powder and sugar were added to the supernatant, and finished to 10. At the end of the preparation, 1 g of L-ascorbic acid was dissolved in a small amount of water and added, and the pH was adjusted to 7 with sodium hydrogen carbonate. Next, homogenization (homogenization treatment) was performed to improve the fat dispersion of the milk and the mixing of the respective ingredients of the obtained milk toy.
After sterilization for 2 seconds, the mixture was cooled to room temperature and filled in a paper pack by an aseptic filling method (sample 1). In addition, the paper pack contained an aluminum laminate, and the thickness of the aluminum wheel was 7 μm.

As a comparative sample to confirm the effect of the present invention,
Milk taste was prepared in exactly the same manner as in Example 1 except that L-ascorbic acid was added (Sample 2).

The milk tea of sample 1 and the milk tea of sample 2 were stored at temperatures of 5 ° C., 37 ° C. and 55 ° C. to evaluate the quality. The results relating to browning are shown in Table 1, and the results relating to flavor are shown in Table 2.

Numerical values in the table represent L values (reflected light), 100 for white and 0 for black.
It is what it was.

Table 1 clearly shows that the browning reaction was suppressed in the milk toy to which L-ascorbic acid was added.

The numerical values in the table represent the degree of good flavor,
2. The good one is +2.

It is clear from the results in Table 2 that in the milk toy to which L-ascorbic acid was added, the deterioration of flavor during the storage period was prevented, and the deterioration of flavor during production (mainly during filling in containers and sterilization) was also suppressed. It is presumed to be prevented.

Experimental example Low temperature treatment (0-5 ° C) of black tea extract (15 degrees Brix) manufactured using Ceylon black tea Madema # 629 (BOP)
Tannins (the one that causes cream down)
The following three types of milk teas were trial-produced using the products from which the precipitate had been removed, and the effect of L-ascorbic acid to prevent precipitation was examined.

Milk Tay A Approximately 700 treated water (deionized water) and black tea extract 50
70 kg of granulated sugar and 4 kg of whole milk powder and 10 kg of skim milk powder
A solution which was dissolved in hot water at 0 ° C. to a concentration of 10% and homogenized (homogenization pressure 150 kg / cm ² ) was added, and then a solution prepared by dissolving 200 g of L-ascorbic acid in 10 times of treated water was added. Add sodium bicarbonate to adjust the pH to 6.9-7.0.
Was adjusted. Finally, add deionized water to make the mixture 1000
And The obtained milk tea was homogenized at 65 to 70 ° C (homogenizing pressure 150 kg / cm ² ), filled in a can at a temperature of 90 ° C or higher, sterilized by retort at 121 ° C for 20 minutes, and cooled to 40 ° C. .

Milk Tay B Milk Tay B was prepared in the same manner as Milk Tay A without adding L-ascorbic acid.

Milk-Tay C Milk-Tay A was prepared in exactly the same way as A, but no pH adjustment was made. pH was 6.0.

Milk Tays A, B, and C were changed to clear bottles and allowed to stand at 3 ° C to 5 ° C in order to examine the generation of precipitates. The results are shown in Table 3.

The results in Table 3 clearly show that the addition of L-ascorbic acid to milk tea has an effect of preventing the generation of precipitates or an effect of reducing precipitates.

〔The invention's effect〕

According to the present invention, L-ascorbic acid can be added to milk tea without causing a precipitate, so that a milk tea containing L-ascorbic acid which does not deteriorate in flavor over a long period of storage and does not cause browning is produced. can do.

Claims (3)

(57) [Claims] 1. A milk-containing black tea beverage containing L-ascorbic acid at a concentration of 10 to 500 ppm and having a pH adjusted to 6.5 to 8.0 and free from precipitation. 2. A method for preventing quality deterioration of a milk-containing black tea beverage, which comprises adding L-ascorbic acid to a milk-containing black tea beverage at a concentration of 10 to 500 ppm and adjusting the pH to 6.5 to 8.0. 3. The quality of a black tea beverage containing milk, wherein a solution in which L-ascorbic acid is dissolved is added to a black tea beverage containing milk so as to have a concentration of 10 to 500 ppm, and the pH is adjusted to 6.5 to 8.0. Deterioration prevention method.