JP3525041B2 - Production method of tea beverage - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a tea beverage having an excellent aroma and flavor, and more particularly, to a method for producing a tea beverage as a can. The present invention relates to a method for producing a tea beverage having an excellent aroma and flavor without generating an unpleasant heating odor (hereinafter, sometimes referred to as a retort odor) generated by the heat sterilization treatment. [0002] Conventionally, in the production of various tea beverages, various extraction methods have been adopted to maintain the quality. For example, in the production of a black tea beverage using a black tea extract, a low-temperature extraction method is generally used as an extraction method that does not cause cream down, such as JP-A-53-24099 and JP-A-56-117754. Is disclosed.
On the other hand, in a method for producing a green tea beverage in which the aroma and flavor easily change,
Excellent color tone, flavor, and preservability are required, and prevention of retort odor generated by heat sterilization is also an important issue. Many production methods have been proposed for this purpose. For example, green tea is extracted with hot water containing sugar ester at 40 to 80 ° C., sodium ascorbate is added to the extract, and nitrogen gas is further sealed in the container. Beverage production method (Japanese Unexamined Patent Publication No. 61-234738)
Japanese Patent Application Laid-Open No. 1-17433), a method for removing retort odor of green tea beverages by adding cyclodextrin to green tea extract
No. 28), a method for producing a green tea beverage in which green tea leaves are extracted using a solution in which ascorbic acid is dissolved (Japanese Patent Laid-Open No. 2-13)
No. 348), a method for producing a tea beverage in which green tea is extracted under an inert gas atmosphere (Japanese Unexamined Patent Publication No. 2-291230), and a retort sterilization treatment of extracting a tea extract from green tea using an aqueous medium having a pH of 7 or more. Production method of tea beverage that retains the original flavor of green tea beverage (Japanese Patent Application Laid-Open No. 6-319453)
And so on. [0003] Also, studies have been made on the mechanism of generation of retort odor of canned tea beverages. In particular, since the retort odor of green tea canned beverage, which is unfermented tea, is strong, its unpleasant odor is elucidated, its generation mechanism, and the retort odor is reduced. Prevention measures are being considered. For example, by analyzing the aroma components occurring during the heat sterilization of various tea extracts and examining the changes, it was presumed that 4-vinylphenol was involved in the unpleasant odor, and terpenes such as linalool and α-terpineol. Since alcohol is increased by heat sterilization, it is presumed that they are present as terpene alcohol glycosides in green tea infusions and are formed by their hydrolysis (Hara et al.,
Abstracts for the 1987 Annual Meeting of the Japanese Society of Agricultural Chemistry 255
page). Also, as one of the factors of the retort odor, the decomposition product of the fragrance component precursor contained in the sencha infusion is involved, and as a deodorant measure, the retort odor component generated by adding the branched cyclodextrin is converted to cyclodextrin. It has been proposed to prevent retort odor by incorporating it into the molecule [Kinugasa et al., Journal of the Japanese Association of Agricultural Chemistry, 63 (1),
29-35 ('89)]. [0004] However, according to these methods, although remarkable improvement is achieved, it is impossible to completely eliminate the retort odor, and addition of sugar ester or cyclodextrin is not possible. Need
It is not necessarily an industrially advantageous solution. Also,
As described above, it is said that the mechanism of generation of the retort odor has been elucidated, but it does not seem to be necessarily caused only by the description of the fragrance component glycoside such as linalool, which is a precursor of the retort odor. Therefore, there has been a demand for a method for elucidating other factors of the generation of retort odor and for producing a high-quality tea beverage having no retort odor, maintaining the original high-quality aroma of tea, and having little change in aroma. Means for Solving the Problems In order to solve the above problems, the present inventors have conducted intensive studies on the correlation between the extraction temperature and the generation of retort odor.
It has been found that heating a cold water extract at 0 ° C. or lower produces an extremely strong unpleasant heating odor. Therefore,
In the production of tea drinks, after removing the tea extract obtained by immersing the tea in cold water of 20 ° C. or less, the residual tea is cooled to 30 ° C.
The extract obtained by re-extracting with warm water at ~ 95 ° C has no unpleasant heating odor even after heat treatment such as retort sterilization, and without losing the original high quality aroma of teas, The present inventors have found a method for producing a high-quality tea beverage with little change in aroma over time, and have completed the present invention. Hereinafter, the present invention will be described in more detail. Examples of the teas that can be used in the present invention include unfermented teas such as sencha, roasted tea, gyokuro, kabuse tea, tencha (steamed tea); Ureshino tea, Aoyagi tea, various Chinese teas, etc. Unfermented tea such as pot roasted tea); semi-fermented tea such as wrapping tea, iron Kannon tea, and oolong tea; The above-mentioned tea raw materials can be used as they are, but if they are subjected to treatments such as cutting, pulverization and grinding using equipment usually used in food production and the like, and then extracted with water, the flavor and flavor are further increased. The extraction of components is promoted and effective. The method for extracting teas in the present invention may be a conventional method. For example, water is supplied at a constant flow rate to raw teas packed in an extraction column, and a predetermined amount of extract Or a method in which tea is charged in an extraction kettle, immersed in a predetermined amount of water for a certain period of time, and then separated from tea to obtain an extract.
There is no particular limitation on the method, and it can be selected according to the desired or purpose. Further, as is generally performed, addition of ascorbic acid, sodium ascorbate, or the like to the extract is also effective in maintaining quality. Furthermore, the retort sterilization treatment when the extract is diluted to a drinking concentration and then canned and filled is usually performed under conditions of 121 ° C., 10 minutes, etc. in the retort sterilization, and the high temperature and short time of PET bottles and paper containers. In sterilization (UHT), 130
In general, the reaction is carried out at a temperature of, for example, 1 minute. [0010] To explain the present invention specifically, for example, first, 1 to 40 parts by weight, more preferably 5 to 10 parts by weight per 1 part by weight of tea is added to an extraction pot or an extraction column charged with tea. 1 to 60 minutes by extraction with 20 parts by weight or less of cold water at a temperature of 20 ° C. or less.
A part by weight of tea cold water extract is obtained. The extract is discarded because it contains the retort odor generating substance as described above, but if desired, it can be mixed into tea beverages that have not been subjected to heat sterilization such as retort sterilization, or steam distillation or solvent extraction. It is also possible to separate only the aroma component and use it as a tea flavor by such separation means. Next, 1 to 40 parts by weight, more preferably 5 to 15 parts by weight, of 30 to 95 ° C., more preferably 5 to 15 parts by weight, based on the tea residue extracted with cold water of 20 ° C. or less (considered as 1 part by weight) The tea is extracted with hot water at 40 ° C. to 90 ° C. for 5 minutes to 180 minutes, more preferably 60 minutes to 120 minutes, and does not produce an unpleasant retort odor even if the retort sterilization treatment of the present invention is performed. It is possible to obtain a high-quality tea beverage with little change in aroma over time without losing the original high-quality aroma and flavor. Further, the hot water extract of the present invention can be used for various foods and drinks such as various canned beverages and tea beverages for PET bottles by diluting to a drinking concentration. The retort sterilization carried out when filling cans is performed at a heating temperature of 110 ° C. to 140 ° C., more preferably 120 ° C. to 130 ° C., and a holding time of 1 minute to 60 minutes.
More preferably, under conditions of 5 minutes to 15 minutes, and in high-temperature short-time sterilization (UHT) of PET bottles and paper containers, it is appropriately performed under conditions such as 130 ° C. to 140 ° C. and 10 seconds to 1 minute. Can be done. The tea beverage of the present invention obtained as described above can be used not only in canned beverages but also in bottles and paper packs.
Not only can it be used as a product such as beverages packed in plastic containers, but also teas useful for confectionery such as ice cream, bavarois, cakes, etc. by concentrating the extract by concentration means such as vacuum distillation concentration, freeze concentration or membrane separation concentration It can be made into a form that can be widely used in various foods and beverages, such as a concentrated flavoring raw material, or a powdered tea obtained by adding an excipient such as dextrin or gum arabic to the concentrate. In addition, even when used in these foods and drinks, without generating an unpleasant heating odor in the heating step, it can impart the original flavor of tea, so as a very excellent tea flavor flavor imparting agent Is also useful. Next, embodiments of the present invention will be described in more detail with reference to Examples and Comparative Examples. Example 1 50 g of green tea was charged into a 1-liter extraction column, 250 g of cold water at 10 ° C. was charged from the upper part of the column and extracted for 30 minutes, and then the Brix degree (hereinafter abbreviated as BX) 5 degrees from the lower part of the extraction column. Approximately 150 g of a cold water extract was collected. Then, the mixture was extracted with 500 g of hot water at 70 ° C. for 90 minutes.
350 g of hot water extract was obtained three times. After diluting this hot water extract to BX0.3 degrees which is the drinking concentration of green tea, 190 ml
The mixture was filled in a can and subjected to retort sterilization at 121 ° C. for 10 minutes (Product 1 of the present invention). Comparative Example 1 2 g of green tea was placed in a 300 ml beaker, 200 g of hot water at 70 ° C. was added, and extraction was performed at 70 ° C. for 3 minutes.
Three hot water extracts were obtained. 190 ml of this hot water extract
The mixture was filled in a can and subjected to retort sterilization at 121 ° C. for 10 minutes (Comparative product 1). COMPARATIVE EXAMPLE 2 The cold water extract obtained in Example 1 was diluted to a drinking concentration of BX of green tea of 0.3 degrees and filled in a 190 ml can.
The mixture was subjected to retort sterilization at 10 ° C. for 10 minutes (Comparative product 2). Sensory Evaluation Sensory evaluation was performed on the green tea beverage of the present invention 1 and comparative products 1 and 2 obtained as described above by a panel of 15 well-trained persons. As a result, all of the comparative products 1 felt the retort odor in the same manner as the conventional canned beverage, and the comparative products 2
Was determined to have a strong retort odor and an inferior aroma and flavor, but it was determined that the product 1 of the present invention had no retort odor and retained the original aroma and flavor of green tea and was good. Example 2 50 g of oolong tea, a semi-fermented tea, was charged into a 1 liter extraction column, and 250 g of cold water at 15 ° C. was placed from the top of the column.
Was extracted for 30 minutes, and about 150 g of a cold water extract of BX6 degrees was collected from the lower part of the extraction column. Next, 500 g of hot water at 90 ° C. was charged from above, extracted for 90 minutes, and BX was extracted.
350 g of hot water extract at 4 degrees was obtained. The hot water extract was diluted to a drinking concentration of BX 0.3 °, filled in a 190 ml can, and sterilized by retort at 121 ° C for 10 minutes (Product 2 of the present invention). Comparative Example 3 2 g of oolong tea was placed in a 300 ml beaker and heated at 90 ° C.
200 g of hot water, extracted at 90 ° C. for 3 minutes,
A hot water extract of X0.3 degrees was obtained. This hot water extract was added to 19
The mixture was filled in 0 ml cans and sterilized by retort at 121 ° C. for 10 minutes (Comparative product 3). Comparative Example 4 The cold water extract obtained in Example 2 was used at a drinking concentration of BX.
Dilute to 0.3 degree, fill in 190ml can, 121 ° C,
Retort sterilization was performed for 10 minutes (Comparative product 4). Sensory evaluation Product 2 of the present invention and Comparative products 3 and 4 obtained as described above
Was subjected to a sensory evaluation by a panel of 15 well-trained persons. As a result, all of the comparative products 3 felt the retort odor like the conventional canned beverage, and the comparative product 4 determined that the retort odor was strong and the aroma flavor was poor, but the product 2 of the present invention had no retort odor, Oolong tea retained its original aroma and flavor and was judged to be good. According to the present invention, when producing tea beverages in cans, an unpleasant heating odor (retort odor) caused by heat sterilization is not produced, and the flavor is excellent. Production of tea beverages has become possible.

Continuation of front page (56) References JP-A-63-146751 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23F 3/16-3/34

Claims (1)

(57) [Claims 1] In the production of tea beverages, after removing a cold water extract obtained by extracting teas with cold water of 20 ° C. or less, the remaining teas are removed by 30 minutes. A method for producing a tea beverage for heat sterilization , comprising re-extracting with warm water at a temperature of from 95C to 95C.