JP3638583B2 - Method for producing tea beverage - Google Patents

Description

【００２８】
パネラー１０名による飲用試験の結果、アスコルビン酸を使用しかつ非重合体カテキン類を高濃度で配合した飲料（ｄ）は、緑茶と異なる風味が感じられ、清涼感が失われていた。一方、本発明品である（ａ）は問題のないものであった（表１）。
【００２９】
実施例２
実施例１と同様にして容器詰飲料を製造し、経時変化を調べた。
【００３０】
【表２】

【００３１】
緑茶抽出物であるポリフェノンＨＧを使用し、アスコルビン酸を使用した本発明品である（ｅ）は、アスコルビン酸ナトリウム配合品である比較品（ｆ）に比べ保存後のｐＨ低下が抑えられ、風味もよいことを認めた（表２）。
【００３２】
上記本発明品（ｅ）と同様の処方により緑茶葉をそれぞれ烏龍茶葉、紅茶葉に変えて、烏龍茶葉抽出液、紅茶葉抽出液を製造し、飲料に製造後、風味評価並びにｐＨ保存評価を行ったところ、両者とも風味の問題が解決し、ｐＨ変動も抑えられた。
【００３３】
【発明の効果】
非重合体カテキン類を高濃度で配合した飲料において、中和したアスコルビン酸を配合することで、風味がよく、長時間保存時のｐＨ変化の少ない容器詰飲料を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a tea-based beverage containing a high concentration of non-polymer catechins.
[0002]
[Prior art]
Physiological benefits of non-polymer catechins have been reported in cholesterol elevation inhibitors and α-amylase activity inhibitors (see, for example, Patent Document 1 and Patent Document 2).
On the other hand, in order to express these physiological effects, it is necessary to ingest a certain amount or more of non-polymer catechins. Therefore, a beverage containing a high concentration of non-polymer catechins has been developed as a packaged beverage that achieves this purpose. For example, a method of maintaining storage stability by adjusting the ratio of non-epi catechins and epi-catechins of non-polymer catechins (for example, see Patent Document 3) and a method of expressing transparency with a cyclic dextrin (For example, refer to Patent Document 4).
Examples of the purpose of blending hydroxycarboxylic acid into a tea-based beverage include a pH stabilizer and a storage stabilizer. Specifically, as a method of using hydroxycarboxylic acid during the production of beverages, a method of adding hydroxycarboxylic acid to tea extract or extraction water for the purpose of preserving natural catechins well (for example, Patent Document 5). And a method of extracting from green tea leaves using a solution in which hydroxycarboxylic acid is dissolved for the production of a green tea beverage with a small amount of tannin leaching (for example, see Patent Document 6).
[0003]
[Patent Document 1]
JP-A-60-156614 [Patent Document 2]
Japanese Patent Laid-Open No. 3-133828 [Patent Document 3]
JP 2002-142677 A [Patent Document 4]
JP 2002-238518 A [Patent Document 5]
JP 2002-84973 A [Patent Document 6]
JP-A-2-13348
[Problems to be solved by the invention]
When hydroxycarboxylic acid is blended into a tea-based beverage, a hydroxycarboxylic acid sodium salt is generally added. As a problem when a sodium neutralized salt is blended, it has been found that there is a change in pH after a storage test assuming immediately after production and after distribution. As a method for preventing this change in pH, it has been found that when a hydroxycarboxylic acid is added to a tea extract instead of sodium hydroxycarboxylate and then neutralized with an alkali metal salt, fluctuations after pH adjustment can be suppressed.
However, when hydroxycarboxylic acid is added to the tea extract, the pH is 3 or less. In addition, including a subsequent neutralization step gives twice large pH fluctuations. This large fluctuation in pH is thought to force a large chemical change in each component of the tea extract.
From the viewpoint of the flavor of tea-based beverages, there was no particular influence on the flavor even when hydroxycarboxylic acid was added to the tea extract in the case where the conventional catechins and tannin were used in a relatively small area. On the other hand, in beverages containing non-polymer catechins at a high concentration in order to express physiological effects, the flavor deteriorated significantly due to the addition of hydroxycarboxylic acid, and beverages containing non-polymer catechins at a high concentration were produced. It was a big problem.
An object of the present invention is to provide a method for producing a beverage that suppresses pH change during storage due to the addition of hydroxycarboxylic acid and suppresses deterioration of flavor in the production of a tea-based beverage containing a high concentration of non-polymer catechins. It is to provide.
[0005]
[Means for Solving the Problems]
The present inventor, in the production of a packaged beverage containing a high concentration of non-polymer catechins, by adding hydroxycarboxylic acid to the tea extract after neutralization, without deteriorating the flavor, during storage It was found that pH change can be suppressed.
[0006]
In the present invention, non-polymer catechins in a dissolved state characterized by being mixed with a tea extract after neutralizing a hydroxycarboxylic acid with an alkali metal salt or an alkaline earth metal salt. A method for producing a tea-based beverage containing 5% by weight is provided.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The hydroxycarboxylic acid in the present invention refers to a compound that is blended for the purpose of stabilizing pH during long-term storage, and specifically includes ascorbic acid, erythorbic acid, citric acid, and the like, and in particular, ascorbic acid or erythorbic acid. Is preferred.
Specific examples of the alkali metal salt or alkaline earth metal salt include sodium hydrogen carbonate, sodium hydroxide, sodium polyphosphate, potassium hydroxide and the like, and sodium hydrogen carbonate is particularly preferable from the viewpoint of flavor.
[0008]
In the method for producing a tea-based beverage of the present invention, it is necessary to neutralize the hydroxycarboxylic acid in advance before adding it to the green tea extract.
As the neutralization method, a method of mixing an aqueous solution of a hydroxycarboxylic acid and an alkali metal salt or an alkaline earth metal salt, an alkali metal salt in a solid state in an aqueous solution of a hydroxycarboxylic acid, an alkali metal salt, or an alkaline earth metal salt, or Examples thereof include a method of mixing an alkaline earth metal salt or a hydroxycarboxylic acid.
The pH at the time of neutralization is preferably from 5.0 to 6.5, and preferably from 5.5 to 6.5, as measured at a temperature of 20 ° C.
The concentration of the hydroxycarboxylic acid in the aqueous solution during neutralization is 4 to 20% by weight, preferably 4 to 12% by weight, and particularly preferably 6 to 10% by weight. In the method for producing a tea-based beverage of the present invention, it is essential to neutralize the hydroxycarboxylic acid and add it to the tea extract, but in combination with this, an alkali metal salt or alkaline earth of hydroxycarboxylic acid It is also possible to mix metal salts and the like.
[0009]
Non-polymer catechins in the present invention are non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate and epi-catechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate Is a collective term.
[0010]
The non-polymer catechins used in the present invention include water, hot water, and extraction aids from tea leaves made from the leaves of Camellia, such as C. sinensis, C. assamica, Yabutaki species and hybrids thereof. Extraction can be performed with the added aqueous solution. Such tea leaves include non-fermented teas collectively referred to as green teas such as Sencha, Bancha, Gyokuro, Tencha, and Kama fried tea.
There are also fermented teas such as Darjeeling, Assam, and Sri Lanka called black tea, which are generically called oolong tea, non-fermented teas such as iron kannon, color, golden katsura, and wushuiwacha.
[0011]
About the method of extracting tea, it carries out by conventional methods, such as stirring extraction. However, a salt of an organic acid such as sodium ascorbate can be added to water at the time of extraction from the viewpoint of oxidation stability. Moreover, you may use together the method of extracting in so-called non-oxidative atmosphere, ventilating boil deaeration and inert gas, such as nitrogen gas, and removing dissolved oxygen.
[0012]
In the method for producing a beverage of the present invention, in addition to the method using only the green tea leaf extract, a concentrate of green tea extract or a purified product of green tea extract may be used. These are concentrated or purified extracts extracted from tea leaves with water or water-soluble organic solvents, or directly extracted extracts.
Commercially available products include Mitsui Norin Co., Ltd. “Polyphenone”, ITO EN Co., Ltd. “Theafranc”, Taiyo Kagaku Co., Ltd. “Sunphenon”, etc., and these can also be used. Examples of the form of the purified green tea extract include various forms such as a solid, an aqueous solution, and a slurry.
[0013]
In the method for producing a tea-based beverage of the present invention, the pH after blending a solution obtained by neutralizing hydroxycarboxylic acid with the tea extract is preferably 5.0 to 6.5, and preferably 5.5 to 6.5. When the pH is within this range, even when non-polymer catechins are contained at a high concentration, the flavor at the time of production does not deteriorate, and the salty taste due to the alkali metal salt or alkaline earth metal salt is not felt. It is preferable without any influence. The effect of the present invention is most exhibited in a green tea extract rich in umami components in the extract.
[0014]
The non-polymer catechins of the present invention can be classified into gallo-forms composed of epigallocatechin gallate, gallocatechin gallate, epigallocatechin and gallocatechin, and non-gallo forms composed of epicatechin gallate, catechin gallate, epicatechin and catechin. it can. It is preferable that the total amount of gallo-form always exceeds the total amount of non-gallo-form in that the composition of natural green tea leaves is maintained in both the tea extract and the concentrate of the green tea extract.
[0015]
Further, the ratio of the gallate body composed of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate of the non-polymer catechins of the present invention in the total non-polymer catechins is the physiology of the non-polymer catechins. In view of effectiveness of the effect, it is preferably 45% by weight or more.
[0016]
The tea-based beverage of the present invention contains 0.092 to 0.5% by weight of non-polymer catechins that are non-polymeric and dissolved in water, preferably 0.1 to 0.00%. The content is 4% by weight, more preferably 0.11 to 0.3% by weight, and particularly preferably 0.12 to 0.3% by weight.
If it is within this range, a large amount of non-polymerized catechins can be easily taken, and intense garnish, astringency and strong astringency will not occur. In addition, it is preferable to add a bitterness inhibitor or the like because it becomes easier to drink.
[0017]
As the bitterness inhibitor to be blended in the tea-based beverage of the present invention, cyclodextrin and the like are preferable. As the cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin is contained in the beverage in an amount of 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
[0018]
The pH of the tea-based beverage is preferably 5.0 to 6.5, preferably 5.5 to 6.5 at 20 ° C. from the viewpoint of the chemical stability of the non-polymer catechins.
[0019]
In the packaged beverage of the present invention, an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic salt are added as ingredients to be added in accordance with the ingredients derived from tea. Additives such as pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, and quality stabilizers may be used alone or in combination.
[0020]
Examples of sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, and galactooligosaccharide. Examples of acidulants include fruit juices extracted from natural ingredients, fumaric acid, and phosphoric acid. The beverage contains 0.0001 to 0.5% by weight, preferably 0.0001 to 0.3% by weight.
Examples of inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, and sodium metaphosphate. The beverage contains 0.0001 to 0.5% by weight, preferably 0.0001 to 0.3% by weight.
[0021]
Containers used in the tea-based beverage of the present invention are molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), metal cans, paper containers combined with metal foils and plastic films, and bottles, as in general beverages. Etc. can be provided in the usual form. The term “packaged beverage” as used herein means a beverage that can be drunk without dilution.
[0022]
In addition, the tea-based beverage of the present invention is produced under the sterilization conditions defined in the Food Sanitation Law if it can be sterilized by heating after filling the container like a metal can. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method is adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions.
[0023]
【Example】
Measurement of catechins The octadecyl group-introduced liquid was obtained by using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation for a container-packed beverage that was filtered with a filter (0.8 μm) and then diluted with distilled water. A chromatographic packed column L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemical Substances Research Institute) was attached, and the gradient method was performed at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .
[0024]
Measurement of pH The pH meter was measured at 20 ° C. using HM-30G manufactured by Toa DKK Corporation. For calibration, pH 4 (phthalate, 20 ° C., 4.00) and pH 7 (neutral phosphate, 20 ° C., 6.88) of standard solutions (Horiba, Ltd.) were used.
[0025]
Example 1
By the production method shown in Table 1, the influence of ascorbic acid on the concentration of non-polymer catechins was examined. The green tea extract was produced as follows. 100 g of Sencha leaves were added to 3000 g of hot water heated to 65 ° C., and extracted for 5 minutes with gentle stirring. After extraction, the mixture was quickly cooled to room temperature, and filtered through a double-layered No. 2 filter paper to obtain a filtrate. The content of non-polymer catechins in the obtained green tea extract was 0.236% by weight.
[0026]
Further, the taste was evaluated by 10 taste panels according to the criteria of the following evaluation points.
Evaluation point 5: Delicious 4: Slightly delicious 3: Neither 2: Slightly unsatisfactory 1: Unsavory flavor evaluation ○: Average evaluation score 4.0 or higher Δ: Average evaluation point 2.1-3.9
×: Average evaluation score of 2.0 or less [0027]
[Table 1]

[0028]
As a result of a drinking test by 10 panelists, the beverage (d) using ascorbic acid and containing a high concentration of non-polymer catechins felt a different flavor from green tea and lost its refreshing feeling. On the other hand, the product (a) of the present invention had no problem (Table 1).
[0029]
Example 2
A container-packed beverage was produced in the same manner as in Example 1, and the change with time was examined.
[0030]
[Table 2]

[0031]
The product of the present invention using the green tea extract polyphenone HG and using ascorbic acid (e) has a lower pH after storage than the comparative product (f) containing sodium ascorbate, and has a flavor. (Table 2).
[0032]
By changing the green tea leaves to oolong tea leaves and black tea leaves according to the same formulation as the above-mentioned product of the present invention (e), oolong tea leaf extract and black tea leaf extract are manufactured, and the beverages are manufactured for flavor evaluation and pH storage evaluation. As a result, both of the problems of flavor were solved and the pH fluctuation was suppressed.
[0033]
【The invention's effect】
By blending neutralized ascorbic acid in a beverage containing non-polymer catechins at a high concentration, a packaged beverage with good flavor and little pH change during long-term storage can be obtained.

Claims (6)

Contains 0.092 to 0.5% by weight of non-polymer catechins in a dissolved state, characterized in that the hydroxycarboxylic acid is neutralized with an alkali metal salt or alkaline earth metal salt and then blended into a tea extract A method for producing tea-based beverages. The method for producing a tea-based beverage according to claim 1, which has a pH of 5.0 to 6.5. The method for producing a tea-based beverage according to claim 1 or 2, wherein the hydroxycarboxylic acid is ascorbic acid or erythorbic acid. 4. The tea-based beverage according to any one of claims 1 to 3, wherein the tea extract uses tea leaves selected from one or more of non-fermented tea leaves, semi-fermented tea leaves, and fermented tea leaves. Method. The method for producing a tea-based beverage according to any one of claims 1 to 4, wherein a green tea extract is added. The method for producing a tea-based beverage according to any one of claims 1 to 5, wherein the tea-based beverage is a green tea beverage.