JP4128925B2 - Instant green tea production method - Google Patents
Instant green tea production method Download PDFInfo
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- JP4128925B2 JP4128925B2 JP2003294923A JP2003294923A JP4128925B2 JP 4128925 B2 JP4128925 B2 JP 4128925B2 JP 2003294923 A JP2003294923 A JP 2003294923A JP 2003294923 A JP2003294923 A JP 2003294923A JP 4128925 B2 JP4128925 B2 JP 4128925B2
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- 244000269722 Thea sinensis Species 0.000 title claims description 133
- 235000009569 green tea Nutrition 0.000 title claims description 88
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 64
- 235000013616 tea Nutrition 0.000 claims description 47
- 235000010323 ascorbic acid Nutrition 0.000 claims description 32
- 239000011668 ascorbic acid Substances 0.000 claims description 32
- 229960005070 ascorbic acid Drugs 0.000 claims description 32
- 238000000605 extraction Methods 0.000 claims description 30
- 238000001035 drying Methods 0.000 claims description 23
- 238000010438 heat treatment Methods 0.000 claims description 18
- 239000002904 solvent Substances 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 5
- 239000000523 sample Substances 0.000 description 64
- 235000019645 odor Nutrition 0.000 description 25
- 238000001782 photodegradation Methods 0.000 description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 235000019606 astringent taste Nutrition 0.000 description 16
- 239000003205 fragrance Substances 0.000 description 14
- 238000004458 analytical method Methods 0.000 description 12
- 230000035622 drinking Effects 0.000 description 12
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 12
- 238000007539 photo-oxidation reaction Methods 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 230000006866 deterioration Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 8
- 235000010378 sodium ascorbate Nutrition 0.000 description 8
- 229960005055 sodium ascorbate Drugs 0.000 description 8
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical group [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 8
- NDFKTBCGKNOHPJ-AATRIKPKSA-N (E)-hept-2-enal Chemical compound CCCC\C=C\C=O NDFKTBCGKNOHPJ-AATRIKPKSA-N 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 description 6
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 6
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000004075 alteration Effects 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000020344 instant tea Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000002470 solid-phase micro-extraction Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- RNFJDJUURJAICM-UHFFFAOYSA-N 2,2,4,4,6,6-hexaphenoxy-1,3,5-triaza-2$l^{5},4$l^{5},6$l^{5}-triphosphacyclohexa-1,3,5-triene Chemical compound N=1P(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP(OC=2C=CC=CC=2)(OC=2C=CC=CC=2)=NP=1(OC=1C=CC=CC=1)OC1=CC=CC=C1 RNFJDJUURJAICM-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 150000000996 L-ascorbic acids Chemical class 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- HPXRVTGHNJAIIH-UHFFFAOYSA-N cyclohexanol Chemical compound OC1CCCCC1 HPXRVTGHNJAIIH-UHFFFAOYSA-N 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical group 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003063 flame retardant Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- -1 that is Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
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- Tea And Coffee (AREA)
Description
本発明は、光酸化による劣化や変質臭の発生が抑制されたインスタント緑茶の製造方法に関する。 The present invention relates to a method for producing instant green tea in which deterioration due to photo-oxidation and generation of an altered odor are suppressed.
緑茶、紅茶、中国茶等の茶類は、茶葉から抽出された茶抽出液を濃縮・乾燥して茶のエキスを粉末にすることによってインスタント茶を製造することができる。このような製造方法においては、製造中に茶の香気成分が損なわれ易く、このため、香気成分の安定化や香気の質及び力化の改善を目的として、抽出に際してサイクロデキストリンや澱粉加水分解物などを用い、得られた茶抽出液を濃縮あるいは乾燥することが提案されている（例えば、下記の特許文献１、２など）。
しかし、このような従来のインスタント緑茶は、光に晒されると光酸化により急速に劣化・変質を引き起こし、風味を損なうだけでなく変質による不快臭を生じるため、短期間で商品価値が失われる。また、中身が見える透明容器での商品化は不可能である。 However, when such conventional instant green tea is exposed to light, it rapidly deteriorates and deteriorates due to photo-oxidation, which not only impairs the flavor but also causes an unpleasant odor due to the deterioration, so that the commercial value is lost in a short period of time. In addition, it is impossible to commercialize in a transparent container where the contents can be seen.
本発明は、この様な従来技術の課題を解決するためになされたもので、光酸化による劣化・変質が抑制され、光に晒されても短期間で商品価値が失われることのないインスタント緑茶の提供を目的とするものである。 The present invention was made in order to solve such problems of the prior art, and is an instant green tea in which deterioration and alteration due to photo-oxidation are suppressed, and commercial value is not lost in a short period of time even when exposed to light. It is intended to provide.
上記目的を達成するために、本発明者らは鋭意研究を重ねた結果、抽出を行う茶葉の火入れ乾燥を工夫することによって、調製したインスタント緑茶の光劣化・変質を抑制することが可能であることを見いだし、本発明のインスタント緑茶の製造方法を成すに至った。 In order to achieve the above object, as a result of intensive research, the present inventors are able to suppress the photodegradation / altering of the prepared instant green tea by devising the drying of the tea leaves to be extracted. As a result, the instant green tea production method of the present invention has been completed.
本発明の一態様によれば、インスタント緑茶の製造方法は、荒茶を１４０〜１６０℃で２５〜４０分間火入れ乾燥した緑茶葉を用意する工程と、アスコルビン酸１６００〜２８００ppmを含む水性の抽出溶媒を用いて、前記緑茶葉から茶成分の抽出液を得る工程と、前記抽出液から前記抽出溶媒を除去する工程とを有することを要旨とする。 According to one aspect of the present invention, a method for producing instant green tea includes a step of preparing green tea leaves obtained by burning and drying crude tea at 140 to 160 ° C. for 25 to 40 minutes, and an aqueous extraction solvent containing 1600 to 2800 ppm of ascorbic acid. And a step of obtaining a tea component extract from the green tea leaves and a step of removing the extraction solvent from the extract.
本発明によれば、光酸化による劣化・変質が抑制され長期間商品価値を保持可能なインスタント緑茶を提供することができ、その工業的価値は極めて大である。 ADVANTAGE OF THE INVENTION According to this invention, the instant green tea which can suppress deterioration and alteration by photo-oxidation and can hold commercial value for a long period of time can be provided, and the industrial value is very large.
緑茶葉から抽出した抽出液から抽出溶媒つまり水を除去すると、緑茶成分からなるインスタント緑茶が得られる。インスタント緑茶は光劣化し易く、光酸化により不快な変質臭が発生する。これを防止する方法として、酸化防止剤として用いられるアスコルビン酸の添加が考えられるが、十分に光劣化を抑制することは困難である。光劣化について調べると、インスタント緑茶の光酸化により発生する変質臭は、原料茶葉に含まれる脂肪酸やカロチノイド類等の分解によるものであり、これらの分解においては、茶葉の乾燥度が低いほど調製したインスタント緑茶における分解・劣化が激しい傾向が見られる。従って、インスタント緑茶の製造に用いる原料茶葉の火入れ乾燥を強化して茶葉の含水量を減少させることがインスタント緑茶の光劣化を抑制するために重要な事項の１つであることが解った。更に、火入れ乾燥を強化した原料茶葉から抽出する際に抽出溶媒である水（冷水、熱水）に酸化防止剤として機能するアスコルビン酸がある程度以上の濃度で存在すると、インスタント緑茶の耐光性が飛躍的に向上し、緑茶成分の光劣化が十分に抑制可能であることが見出された。つまり、本発明においては、インスタント緑茶の製造に際して、火入れ乾燥を強化した緑茶葉を原料茶葉として用い、アスコルビン酸を高濃度に含有する抽出溶媒を用いて茶葉からの抽出を行う。以下、本発明のインスタント緑茶の製造方法を詳細に説明する。 When the extraction solvent, that is, water is removed from the extract extracted from green tea leaves, instant green tea composed of green tea components is obtained. Instant green tea is susceptible to photodegradation, and unpleasant altered odors are generated by photooxidation. As a method for preventing this, addition of ascorbic acid used as an antioxidant can be considered, but it is difficult to sufficiently suppress photodegradation. When examining the photodegradation, the altered odor generated by the photo-oxidation of instant green tea is due to the decomposition of fatty acids and carotenoids contained in the raw tea leaves. In these decompositions, the lower the dryness of the tea leaves, the more it was prepared. There is a tendency for the decomposition and deterioration of instant green tea to be severe. Therefore, it was found that one of the important matters for suppressing the photodegradation of instant green tea is to enhance the heating and drying of the raw tea leaves used in the production of instant green tea to reduce the water content of the tea leaves. In addition, when extracting from raw tea leaves with enhanced heating and drying, if the ascorbic acid functioning as an antioxidant is present in the extraction solvent water (cold water, hot water) at a certain level or more, the light resistance of instant green tea will jump dramatically It was found that the photodegradation of the green tea component can be sufficiently suppressed. In other words, in the present invention, when producing instant green tea, green tea leaves with enhanced flame drying are used as raw tea leaves, and extraction from tea leaves is performed using an extraction solvent containing ascorbic acid at a high concentration. Hereinafter, the method for producing instant green tea of the present invention will be described in detail.
インスタント茶を調製する原料茶葉は、緑茶、紅茶、中国茶といった狭義の茶だけでなく、穀物茶、ハーブティ等の各種植物を原料とする広義の茶も使用することができるが、タンニン、カフェイン等が多く含まれ経時的な安定性を得るのが難しい狭義の茶である緑茶からのインスタント緑茶の製造において特に有効である。これらの茶葉を、単独あるいは複数種組み合わせて用いることも可能である。 The raw tea leaves used to prepare instant tea are not only narrow-sense teas such as green tea, black tea and Chinese tea, but also broad teas made from various plants such as grain tea and herbal tea. Is particularly effective in the production of instant green tea from green tea, which is a narrowly defined tea that is difficult to obtain stability over time. These tea leaves can be used singly or in combination.
市場に提供される緑茶葉は、一般に、生の茶葉に対して蒸し、炒り、揉捻、乾燥等の処理を茶の種類や等級に応じて適宜施して調製される荒茶（水分量５％程度）を最終的に消費者の好みに合う様再度火入れ乾燥したものである。通常、火入れ乾燥の温度は、茶の等級などに応じて８０〜１４０℃の範囲から選択され、火入れ乾燥によって茶葉の水分量は３％程度となり、緑茶特有の芳香や風味が付与される。本発明においては、この火入れ乾燥を１４０〜１６０℃、好ましくは１４５〜１５５℃、より好ましくは１５０℃の加熱温度（火入れ乾燥機の釜の表面温度）で行う。（但し、上記加熱温度及び時間は、回転ドラム型火入れ機を用いた場合であり、熱風型火入れ機の場合は、熱風の対流熱を利用する間接的な加熱のため、熱量が不足し、加熱した鉄板の伝導熱を利用する回転ドラム型火入れ機と同様の強い火入れを行うことは難しい）。加熱温度が低いと、インスタント緑茶の光劣化抑制が十分でなく、高すぎると茶葉の成分が分解する。火入れ乾燥の時間が長くなるに従って、得られるインスタント緑茶の光劣化抑制効果の持続期間が長くなり、乾燥時間が２５分以上が好ましく、より好ましくは３０分以上とする。但し、火入れ乾燥時間が長過ぎると、得られるインスタント茶の収れん味、酸味又は苦渋味が強くなるので、４５分以上の火入れ乾燥は避けるのが望ましく、好ましくは４０分以下とする。これにより、茶葉の水分量は３％未満となり、快い火香（香ばしさ）が付与される。茶葉の乾燥度合は、色差計を用いて茶葉表面の色調（褐変度）を測定することによって検知することができる。緑茶の場合、上述の火入れ乾燥が適切に施された茶葉は、ａ値が上昇し、約−５．０〜−３．３となり、ｂ／−ａ値が約３．０〜４．５となる。好ましくは、ａ値が約−４．５〜−３．５、ｂ／−ａ値が約３．１〜４．３となるように火入れ乾燥を管理し適切に乾燥度合を調節する。 Green tea leaves that are offered to the market are generally crude tea that is prepared by steaming, roasting, twisting, and drying the raw tea leaves according to the type and grade of tea. ) Was re-fired and dried to meet consumer preferences. Usually, the temperature for heating and drying is selected from the range of 80 to 140 ° C. according to the tea grade and the like, and the moisture content of the tea leaves is about 3% by the heating and drying, and the aroma and flavor peculiar to green tea are imparted. In the present invention, this flame drying is carried out at a heating temperature of 140 to 160 ° C., preferably 145 to 155 ° C., more preferably 150 ° C. (surface temperature of the kettle of the flame dryer). (However, the above heating temperature and time are when a rotary drum type flame retardant is used. In the case of a hot air type flame igniter, the amount of heat is insufficient due to indirect heating using convection heat of hot air. It is difficult to perform a strong firing similar to a rotary drum type fired machine that uses the conduction heat of the iron plate that was made). If the heating temperature is low, the suppression of light degradation of instant green tea is not sufficient, and if it is too high, the components of the tea leaf are decomposed. The duration of the effect of suppressing light deterioration of the obtained instant green tea becomes longer as the time for inking and drying becomes longer, and the drying time is preferably 25 minutes or more, more preferably 30 minutes or more. However, if the drying time is too long, the astringent taste, sourness, or bitterness of the instant tea obtained becomes strong, so it is desirable to avoid heating and drying for 45 minutes or more, and preferably 40 minutes or less. Thereby, the water content of tea leaves becomes less than 3%, and a pleasant incense (fragrance) is imparted. The degree of dryness of the tea leaves can be detected by measuring the color tone (browning degree) of the tea leaf surface using a color difference meter. In the case of green tea, the above-described tea leaves that have been properly dried by heating are increased in the a value to about −5.0 to −3.3, and the b / −a value is about 3.0 to 4.5. Become. Preferably, the drying by heating is controlled so that the a value is about −4.5 to −3.5 and the b / −a value is about 3.1 to 4.3, and the degree of drying is adjusted appropriately.
火入れ乾燥を行った茶葉は、茶成分の抽出に用いる。抽出には、酸化防止剤として機能する（つまり抗酸化物質である）アスコルビン酸を含有する抽出溶媒を用いる。抽出溶媒としては水（熱水又は冷水）が用いられる。アスコルビン酸は水溶性で抽出溶媒に易溶であるので、抽出前の茶葉に加えて抽出時に溶媒に溶解させてもよい。抽出溶媒のｐＨ値は、調製したインスタント緑茶の光劣化抑制効果に影響し、ｐＨ値が４．８付近において光劣化抑制効果が最も高くなる傾向があるので、中和塩を用いるよりも、遊離酸を用いｐＨ値が約３から７未満の弱酸性域に傾ける方が光劣化抑制効果が高い。アルコルビン酸による光劣化抑制効果は、その抽出溶媒中の濃度がある程度以上になると顕著になり、抽出溶媒中の濃度が１０００ppm以上（ppmは質量比率、以下同様）であることが好ましい。但し、３２００ppm以上になるとインスタント緑茶の渋みが強くなるなど風味に影響を与えるので、１０００ppm以上３２００ppm未満、好ましくは１６００ppm〜２８００ppm、より好ましくは２０００〜２４００ppmとする。 Tea leaves that have been baked and dried are used to extract tea components. For the extraction, an extraction solvent containing ascorbic acid that functions as an antioxidant (that is, an antioxidant) is used. Water (hot water or cold water) is used as the extraction solvent. Since ascorbic acid is water-soluble and easily soluble in the extraction solvent, it may be dissolved in the solvent during extraction in addition to the tea leaves before extraction. The pH value of the extraction solvent affects the light degradation inhibitory effect of the prepared instant green tea, and since the light degradation inhibitory effect tends to be the highest when the pH value is around 4.8, it is free rather than using neutralized salts. The use of an acid and tilting to a weakly acidic region having a pH value of about 3 to less than 7 has a higher effect of suppressing light degradation. The effect of suppressing photodegradation due to alcorbic acid becomes significant when the concentration in the extraction solvent exceeds a certain level, and the concentration in the extraction solvent is preferably 1000 ppm or more (ppm is a mass ratio, the same applies hereinafter). However, if it becomes 3200 ppm or more, the flavor of instant green tea becomes stronger and the flavor is affected, so it is 1000 ppm or more and less than 3200 ppm, preferably 1600 ppm to 2800 ppm, more preferably 2000 to 2400 ppm.
インスタント緑茶の光酸化を抑制する効果は、アスコルビン酸のナトリウム、カリウム、カルシウム、マグネシウム等との塩やクエン酸を用いた場合にも見られるが、塩及びクエン酸の光劣化抑制効果はアスコルビン酸よりも弱く、満足な効果を得られる量を添加すると茶の風味自体に影響を及ぼす。 The effect of suppressing the photo-oxidation of instant green tea is also seen when using ascorbic acid salts with sodium, potassium, calcium, magnesium, etc. or citric acid. The addition of an amount that is weaker than that which gives a satisfactory effect affects the flavor of the tea itself.
抽出は、茶葉を抽出溶媒に浸漬して行う。抽出に用いる水の量は、抽出効率及び製造コスト等の点を考慮して、茶葉に対して質量比で１５〜２０倍量、好ましくは１６〜１７倍量とする。抽出温度は、抽出効率及び抽出速度の点を考慮すると、５０〜９８℃程度、好ましくは７０〜８０℃とする。抽出時間は、茶葉の種類及び抽出温度にもよるが、概して３０秒〜３０分程度、好ましくは１０〜２０分程度とする。 Extraction is performed by immersing tea leaves in an extraction solvent. The amount of water used for extraction is 15 to 20 times, preferably 16 to 17 times the weight of tea leaves in consideration of extraction efficiency and production cost. The extraction temperature is about 50 to 98 ° C., preferably 70 to 80 ° C. in consideration of extraction efficiency and extraction speed. The extraction time is generally about 30 seconds to 30 minutes, preferably about 10 to 20 minutes, although it depends on the type of tea leaves and the extraction temperature.
茶抽出液は、濾過、必要に応じて遠心分離処理等により茶葉を除去した後、減圧濃縮あるいは膜濃縮し、必要に応じて加熱殺菌などを施して、噴霧乾燥あるいは凍結乾燥により完全に乾燥することによりインスタント緑茶が得られる。インスタント緑茶には、必要に応じて糖類、甘味料、果汁粉末、香料等を適宜配合してもよい。 The tea extract is filtered, and after removing the tea leaves by centrifugation, etc., if necessary, concentrated under reduced pressure or membrane, sterilized by heating, etc., and dried completely by spray drying or freeze drying. This gives instant green tea. In the instant green tea, sugars, sweeteners, fruit juice powders, fragrances and the like may be appropriately blended as necessary.
上述に従って好適に耐光性を付与したインスタント緑茶は、１万ルクスの光照射（通常光に比べて光劣化速度が１０倍になるとされる）に対して１２日以上、特に濃度が２０００〜２４００ppmのアスコルビン酸を添加した場合は１８日以上、官能評価に耐え得る風味を保持し、変質臭の生成が防止される。従って、通常光に曝されても１２０日以上、特に濃度が２０００〜２４００ppmのアスコルビン酸を添加した場合は１８０日以上、商品価値を保つことができるので、透明容器又は中を見ることができる容器に収容して販売することも可能である。 Instant green tea suitably given light resistance according to the above is more than 12 days for 10,000 lux light irradiation (it is assumed that the light deterioration rate is 10 times that of normal light), especially the concentration is 2000-2400 ppm When ascorbic acid is added, the flavor that can withstand sensory evaluation is maintained for 18 days or longer, and the generation of an altered odor is prevented. Therefore, even if it is exposed to normal light, it is possible to maintain the commercial value for 120 days or more, particularly when ascorbic acid having a concentration of 2000 to 2400 ppm is added. It is also possible to house and sell it.
以下、実施例によって本発明を詳細に説明するが、本発明はこれらによってなんら制限されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not restrict | limited at all by these.
（アスコルビン酸の効果）
最終乾燥の火入れ工程を１５０℃で３０分間行って緑茶葉を調製した。
(Effect of ascorbic acid)
A final drying step was performed at 150 ° C. for 30 minutes to prepare green tea leaves.
次に、上記緑茶葉２kgと緑茶葉の１６．５倍量（質量）のイオン交換水（８０℃）を用意し、イオン交換水に濃度２４００ppmとなる量のアスコルビン酸及び６０〜７０質量％のデキストリンを添加した。このイオン交換水に緑茶葉を投入して８０℃で１５分間抽出した。緑茶葉を粗分し、Brix値が１１の抽出液２７kgを得た。この抽出液を遠心分離処理した後Brix値が１５となるまで減圧濃縮した。濃縮液は、９５℃で１０秒間加熱殺菌した後、９０℃のチャンバー内で噴霧乾燥して試料１Ａのインスタント緑茶を得た。 Next, 2 kg of the green tea leaf and 16.5 times the amount (mass) of ion-exchanged water (80 ° C.) of the green tea leaf are prepared, and the amount of ascorbic acid and the concentration of 2400 ppm in the ion-exchanged water is 60 to 70% by mass. Dextrin was added. Green tea leaves were added to the ion exchange water and extracted at 80 ° C. for 15 minutes. Green tea leaves were coarsely divided to obtain 27 kg of an extract having a Brix value of 11. The extract was centrifuged and concentrated under reduced pressure until the Brix value was 15. The concentrated solution was sterilized by heating at 95 ° C. for 10 seconds, and then spray-dried in a chamber at 90 ° C. to obtain instant green tea of Sample 1A.
上記のインスタント緑茶の調製において、濃度２４００ppmのアスコルビン酸を濃度１０００ppmのアスコルビン酸ナトリウムに代えたこと以外は同様にして操作を繰り返し、試料１Ｂのインスタント緑茶を得た。 In the preparation of the instant green tea, the operation was repeated in the same manner except that ascorbic acid having a concentration of 2400 ppm was replaced with sodium ascorbate having a concentration of 1000 ppm to obtain instant green tea of Sample 1B.
上記試料１Ａ及び試料１Ｂの各々について、インスタント緑茶を１０ｇづつ透明なサンプルビンに入れ、２つのグループに分けた。一方を２５℃でランプにより１万ルクスの光（太陽光波長）を照射し、もう一方は同じ温度で遮光した。３日、６日、９日、１２日及び１８日経過後にサンプルビンからインスタント緑茶を取り出して官能試験及び香気成分分析を行った。 For each of Sample 1A and Sample 1B, 10 g of instant green tea was placed in a clear sample bottle and divided into two groups. One was irradiated with 10,000 lux light (sunlight wavelength) by a lamp at 25 ° C., and the other was shielded at the same temperature. After 3 days, 6 days, 9 days, 12 days and 18 days, instant green tea was taken out from the sample bottle and subjected to a sensory test and aroma component analysis.
官能試験では、インスタント緑茶１．５ｇを１８０ccの熱湯に溶解し、１０人のパネラーにより香味の評価を行った。この際の評価は、光照射しない方の試料をコントロール（ゼロ）とし、これとの比較により変質臭の有無を−５点法により行い、１０人の評価の平均をとった。この結果を表１に示す。 In the sensory test, 1.5 g of instant green tea was dissolved in 180 cc of hot water, and the flavor was evaluated by 10 panelists. In this evaluation, the sample that was not irradiated with light was used as a control (zero), and the presence or absence of an altered odor was compared with this by the -5-point method, and the average of 10 evaluations was taken. The results are shown in Table 1.
香気成分分析では、インスタント緑茶粉末１ｇに蒸留水を加えて全量が１００mlとなるようにサンプル溶液を調製した。サンプル溶液１０mlをバイアルビンに取り、塩化ナトリウム３ｇ及び０．１％シクロヘキサノール（内部標準）５μＬを添加して、固相マイクロ抽出（ＳＰＭＥ）法により香気成分を抽出し、ＧＣ／ＭＳにより分析した。検出される香気成分のピーク面積合計に対する１−オクテン−３−オール、Ｅ−２−ヘプテナール及びボボライドの３成分のピーク面積合計の比率（％）を算出した。このピーク面積比率と光照射日数との関係を図１に示す。尚、ＳＰＭＥ条件は、ファイバーＤＶＢ／Carboxen／ＰＤＭＳによる２０分間抽出とした。又、ＧＣ／ＭＳは、Agilent社製5973Nにより、DB-WAX（0.25mmI.D.×６０ｍ×０．２５μｍ）カラムを用いて、流速：１．０ｍＬ／分、オーブン：３５℃（３分）〜５℃／分〜２４０℃（５分）、注入口：−５０℃（０．５分）〜１２℃／秒〜２４０℃、スプリットレスの条件で測定した。 In the aroma component analysis, distilled water was added to 1 g of instant green tea powder to prepare a sample solution so that the total amount became 100 ml. Take 10 ml of the sample solution in a vial, add 3 g of sodium chloride and 5 μL of 0.1% cyclohexanol (internal standard), extract aroma components by solid phase microextraction (SPME) method, and analyze by GC / MS. . The ratio (%) of the peak area total of the three components of 1-octen-3-ol, E-2-heptenal and bobolide to the total peak area of the detected aroma component was calculated. The relationship between this peak area ratio and the number of light irradiation days is shown in FIG. The SPME condition was 20 minutes extraction with fiber DVB / Carboxen / PDMS. In addition, GC / MS was measured by Agilent 5597N using a DB-WAX (0.25 mm I.D. × 60 m × 0.25 μm) column, flow rate: 1.0 mL / min, oven: 35 ° C. (3 min) -5 ° C / min to 240 ° C (5 min), inlet: -50 ° C (0.5 min) to 12 ° C / sec to 240 ° C, measured under splitless conditions.
（表１）
インスタント緑茶の官能評価
試料 光照射日数
０日 ３日 ６日 ９日 １２日 １８日
１Ａ ０ ０ −０．５ −０．５ −１ −１
１Ｂ ０ −０．５ −１ −１．５ −２ −４
２４００ppmのアスコルビン酸を用いた試料１Ａにおいては、６日目から光劣化臭を僅かに感じるが、その後殆ど強くならならず、火香（香ばしさ）及び甘味のあるコクが強く残った。他方、試料１Ｂでは、３日目から光劣化臭が強くなり火香及びコクは弱く、１２日目から酸味が感じられ渋みが強くなり、１８日目では飲用が不可能となった。表１から明らかなように、試料１Ａの場合、光酸化による変質が抑制されている。上記の光照射による光酸化の速度は、通常の日照による光酸化の約１０倍であるので、試料１Ａは通常光に対して少なくとも１８０日以上の耐光性を有することになる。
(Table 1)
Sensory evaluation of instant green tea
Sample Light irradiation days
0 days 3 days 6 days 9 days 12 days 18 days 1A 0 0 -0.5 -0.5 -1 -1
1B 0 -0.5 -1 -1.5 -2 -4
In sample 1A using 2400 ppm ascorbic acid, a light-degraded odor was slightly felt from the 6th day, but after that it did not become almost strong, and a strong incense (fragrance) and sweet body remained. On the other hand, in sample 1B, the photodegradation odor became strong from the third day, the incense and body were weak, the acidity was felt from the 12th day, and the astringency became strong, and the drinking was impossible on the 18th day. As is clear from Table 1, in the case of Sample 1A, alteration due to photooxidation is suppressed. Since the rate of photooxidation by light irradiation is about 10 times that of photooxidation by normal sunshine, the sample 1A has light resistance of at least 180 days with respect to normal light.
また、図１のグラフによれば、試料１Ａにおいては、１−オクテン−３−オール、Ｅ−２−ヘプテナール及びボボライドの３成分の合計は１８日を通して著しい変化はないのに対し、試料１Ｂにおいては光照射日数が増加するにつれて明らかに増加している。上記３成分は、光照射により増加する成分として報告されていることから、試料１Ａの光酸化が抑制されていることが理解される。 Also, according to the graph of FIG. 1, in sample 1A, the total of the three components 1-octen-3-ol, E-2-heptenal and bobolide did not change significantly throughout 18 days, whereas in sample 1B Clearly increases as the number of days of light irradiation increases. Since the three components are reported as components that increase by light irradiation, it is understood that photooxidation of the sample 1A is suppressed.
（火入れ乾燥による効果）
最終乾燥の火入れ工程を１５０℃で０分間（試料２Ａ）、２０分間（試料２Ｂ）、３０分間（試料２Ｃ）、３８分間（試料２Ｄ）及び４５分間（試料２Ｅ）行って緑茶葉を調製した。
(Effect of drying by heating)
Green tea leaves were prepared by performing a final drying step at 150 ° C. for 0 minutes (Sample 2A), 20 minutes (Sample 2B), 30 minutes (Sample 2C), 38 minutes (Sample 2D) and 45 minutes (Sample 2E). .
上記試料２Ａ〜２Ｅの各々について、緑茶葉を米国ＵＤＹ社製粉砕機サイクロンサンプルミルで粉砕した後に、日本電色社製の色差計Spectro Color Meter SE2000を用いて粉砕緑茶葉の色調を分析した（表２）。 About each of the said samples 2A-2E, after grind | pulverizing a green tea leaf with the pulverizer cyclone sample mill made from UDY of the United States, the color tone of the grind | pulverized green tea leaf was analyzed using the color-difference meter Spectro Color Meter SE2000 made by Nippon Denshoku (table | 2).
更に、各試料について、緑茶葉２kgと緑茶葉の１６．５倍量（質量）のイオン交換水（８０℃）を用意し、イオン交換水に１０００ppm量のアスコルビン酸ナトリウム及び６０〜７０質量％のデキストリンを添加した。このイオン交換水に緑茶葉を投入して８０℃で１５分間抽出した。緑茶葉を粗分し、Brix値が１１の抽出液２７kgを得た。この抽出液を遠心分離処理した後Brix値が１５となるまで減圧濃縮した。濃縮液は、９５℃で１０秒間加熱殺菌した後、９０℃のチャンバー内で噴霧乾燥して試料２Ａ〜２Ｅのインスタント緑茶を得た。 Further, for each sample, 2 kg of green tea leaves and 16.5 times the amount (mass) of ion-exchanged water (80 ° C.) of green tea leaves were prepared, and 1000 ppm of sodium ascorbate and 60 to 70% by mass of ion-exchanged water were prepared. Dextrin was added. Green tea leaves were added to the ion exchange water and extracted at 80 ° C. for 15 minutes. Green tea leaves were coarsely divided to obtain 27 kg of an extract having a Brix value of 11. The extract was centrifuged and concentrated under reduced pressure until the Brix value was 15. The concentrated solution was sterilized by heating at 95 ° C. for 10 seconds, and then spray-dried in a 90 ° C. chamber to obtain instant green tea samples 2A to 2E.
上記試料２Ａ〜２Ｅの各々について、インスタント緑茶を１０ｇづつ透明なサンプルビンに入れ、２つのグループに分けた。一方を２５℃でランプにより１万ルクスの光（太陽光波長）を照射し、もう一方は同じ温度で遮光した。３日、６日、９日、１２日及び１８日経過後にサンプルビンからインスタント緑茶を取り出して実施例１と同様に官能試験及び香気成分分析を行った。粉砕緑茶葉の色調及び官能試験の結果を表２に、香気成分分析の結果から得られたピーク面積比率［香気成分のピーク面積合計に対する１−オクテン−３−オール、Ｅ−２−ヘプテナール及びボボライドの３成分のピーク面積合計の比率（％）］と光照射日数との関係を図２に示す。 For each of the samples 2A to 2E, 10 g of instant green tea was placed in a transparent sample bottle and divided into two groups. One was irradiated with 10,000 lux light (sunlight wavelength) by a lamp at 25 ° C., and the other was shielded at the same temperature. After 3 days, 6 days, 9 days, 12 days and 18 days, instant green tea was taken out from the sample bottle and subjected to a sensory test and aroma component analysis in the same manner as in Example 1. Table 2 shows the color tone and sensory test results of the pulverized green tea leaves. Peak area ratios obtained from the results of the fragrance component analysis [1-octen-3-ol, E-2-heptenal, and boboride with respect to the total peak area of the fragrance components FIG. 2 shows the relationship between the ratio (%) of the total peak area of the three components and the number of days of light irradiation.
（表２）
色調及びインスタント緑茶の官能評価
試料 色調
ａ値 ｂ値 ｂ／−ａ値
２Ａ −６．６９ １６．２５ ２．４３
２Ｂ −５．２９ １５．８２ ２．９９
２Ｃ −４．３４ １５．２４ ３．５１
２Ｄ −４．０１ １５．９７ ３．９８
２Ｅ −３．０７ １４．８３ ４．８３
試料 光照射日数における官能評価
０日 ３日 ６日 ９日 １２日 １８日
２Ａ ０ −３ −４ −５ −５ −５
２Ｂ ０ −２ −３ −５ −５ −５
２Ｃ ０ −０．５ −１ −１．５ −２ −４
２Ｄ ０ −０．５ −１ −２ −３ −４
２Ｅ ０ −０．５ −１ −２ −３ −４
火入れ乾燥時間により茶葉の色調が変化し、この測定結果によって火入れ乾燥の度合を評価することができることが明らかである。
(Table 2)
Sensory evaluation of color tone and instant green tea
Sample color
a value b value b / -a value
2A-6.69 16.25 2.43
2B-5.29 15.82 2.99
2C -4.34 15.24 3.51
2D-4.01 15.97 3.98
2E-3.07 14.83 4.83
Sample Sensory evaluation of light irradiation days
0 days 3 days 6 days 9 days 12 days 18 days 2A 0 -3 -4 -5 -5 -5
2B 0 -2 -3 -5 -5 -5
2C 0 -0.5 -1 -1.5 -2 -4
2D 0 -0.5 -1 -2 -3 -4
2E 0 -0.5 -1 -2 -3 -4
It is clear that the color of tea leaves changes depending on the time of drying by heating, and the degree of heating and drying can be evaluated by the measurement result.
表２の官能評価において、試料２Ａのインスタント緑茶は、３日目から光劣化臭が強く、６日目でエグみが強くコク及び旨味が弱くなり飲用限界に至った。試料２Ｂでは、３日目から光劣化臭及び渋みが強くなり、６日目から火入れのコク及び火香が弱くなり、９日目で飲用限界に至った。試料２Ｃでは、９日目から旨味が少なく渋みが強くなり、１２日目から光劣化臭が強くなり、１８日目で飲用限界に至った。試料２Ｄでは、６日目から収れん味及び酸味が強くなり、９日目で光劣化臭が強くなり、１８日目で飲用限界に至った。試料２Ｅでは、３日目から酸味及び苦み、収れん味が強くなり、９日目から光劣化臭が強くなり、１８日目で飲用限界に至った。従って、試料２Ｃ〜２Ｅは試料２Ａ及び２Ｂに比べて光劣化臭の発生が抑制されている。但し、試料２Ｄ及び２Ｅでは、苦み、渋み、酸味等が感じられたことから、試料２Ｃの火入れが最も適切であることが理解される。 In the sensory evaluation of Table 2, the instant green tea of sample 2A had a strong photodegradation odor from the third day, and a strong taste and weak taste and weak taste on the sixth day, reaching the drinking limit. In sample 2B, the light-degrading odor and astringency became stronger from the third day, the richness and incense of the fire became weaker from the sixth day, and the drinking limit was reached on the ninth day. In sample 2C, there was less umami from 9th day and the astringency became stronger, from 12th day the light-degrading odor became stronger, and on 18th day, the drinking limit was reached. In sample 2D, the astringent taste and sour taste became strong from the 6th day, the photodegradation odor became strong on the 9th day, and the drinking limit was reached on the 18th day. In sample 2E, sourness, bitterness and astringent taste became strong from the third day, a light-degrading odor became strong from the ninth day, and the drinking limit was reached on the 18th day. Therefore, the samples 2C to 2E are suppressed from generating photodegraded odors compared to the samples 2A and 2B. However, in samples 2D and 2E, bitterness, astringency, sourness, and the like were felt, so it is understood that firing of sample 2C is most appropriate.
又、図２の結果から、試料２Ａ及び２Ｂは光照射日数が増加するにつれて、光照射で生じる前記３成分の比率が上昇するのに比べて、試料２Ｃ〜２Ｅではあまり変化がないことから、試料２Ｃ〜２Ｅにおいて光劣化が抑制されていることが理解される。 In addition, from the results of FIG. 2, the samples 2A and 2B have little change in the samples 2C to 2E as compared with the increase in the ratio of the three components generated by the light irradiation as the number of days of light irradiation increases. It is understood that the photodegradation is suppressed in the samples 2C to 2E.
実施例１の試料１Ａのインスタント緑茶の調製におけるアスコルビン酸量を、８００ppm（試料３Ａ）、１６００ppm（試料３Ｂ）、２０００ppm（試料３Ｃ）、２８００ppm（試料３Ｄ）、３２００ppm（試料３Ｅ）に変えたこと以外は同様の操作を繰り返して試料３Ａ〜３Ｅのインスタント緑茶を得た。 The amount of ascorbic acid in the preparation of instant green tea of Sample 1A of Example 1 was changed to 800 ppm (Sample 3A), 1600 ppm (Sample 3B), 2000 ppm (Sample 3C), 2800 ppm (Sample 3D), and 3200 ppm (Sample 3E). Except for the above, the same operation was repeated to obtain instant green tea samples 3A to 3E.
また、実施例１の試料１Ｂのインスタント緑茶の調製においてアスコルビン酸ナトリウムの濃度を１０００ppm（試料３ａ）、２０００ppm（試料３ｂ）、２５００ppm（試料３ｃ）、３０００ppm（試料３ｄ）、４０００ppm（試料３ｅ）としたこと以外は同様の操作を繰り返して試料３ａ〜３ｅのインスタント緑茶を得た。 Further, in the preparation of instant green tea of Sample 1B of Example 1, the concentration of sodium ascorbate was 1000 ppm (Sample 3a), 2000 ppm (Sample 3b), 2500 ppm (Sample 3c), 3000 ppm (Sample 3d), and 4000 ppm (Sample 3e). Except that, the same operation was repeated to obtain instant green tea samples 3a to 3e.
上記試料３Ａ〜３Ｅ、３ａ〜３ｅの各々について、インスタント緑茶を１０ｇづつ透明なサンプルビンに入れ、２つのグループに分けた。一方を２５℃でランプにより１万ルクスの光（太陽光波長）を照射し、もう一方は同じ温度で遮光した。３日、６日、９日、１２日及び１８日経過後にサンプルビンからインスタント緑茶を取り出して実施例１と同様に官能試験を行った。試料１Ａと共に試料３Ａ〜３Ｅ、３ａ〜３ｅの官能試験の結果を抽出溶媒のｐＨ値と共に表３に示す。また、実施例１と同様に試料３Ａ〜３Ｅの香気成分分析を行い、香気成分分析の結果から得られる光照射日数１８日におけるピーク面積比率［香気成分のピーク面積合計に対する１−オクテン−３−オール、Ｅ−２−ヘプテナール及びボボライドの３成分のピーク面積合計の比率（％）］とアスコルビン酸量との関係を図３に示す。 For each of the samples 3A to 3E and 3a to 3e, 10 g of instant green tea was put into a transparent sample bottle and divided into two groups. One was irradiated with 10,000 lux light (sunlight wavelength) by a lamp at 25 ° C., and the other was shielded at the same temperature. After 3 days, 6 days, 9 days, 12 days and 18 days, instant green tea was taken out from the sample bottle and subjected to a sensory test in the same manner as in Example 1. Table 3 shows the results of the sensory test of Samples 3A to 3E and 3a to 3e together with Sample 1A together with the pH value of the extraction solvent. Moreover, the fragrance component analysis of samples 3A to 3E was performed in the same manner as in Example 1, and the peak area ratio in the number of days of light irradiation obtained from the result of the fragrance component analysis [1-octene-3-based on the total peak area of fragrance components FIG. 3 shows the relationship between the ratio of the total peak area of the three components of all, E-2-heptenal, and boboride (%)] and the amount of ascorbic acid.
（表３）
インスタント緑茶の官能評価
試料 溶媒 光照射日数
ｐＨ ０日 ３日 ６日 ９日 １２日 １８日
３Ａ 3.50 0 -1.5 -2 -3 -4 -4.5
３Ｂ 3.25 0 -1 -1 -1.5 -2 -2.5
３Ｃ 3.20 0 -0.5 -1 -1 -1 -2
１Ａ 3.15 0 0 -0.5 -0.5 -1 -1
３Ｄ 3.09 0 -0.5 -0.5 -1 -2 -2.5
３Ｅ 3.08 0 -0.5 -0.5 -1 -1.5 -2
３ａ 7.63 0 -0.5 -1 -1.5 -2 -4
３ｂ 7.65 0 -1.5 -2 -3 -3.5 -4
３ｃ 7.62 0 -0.5 -1 -2 -2.5 -3
３ｄ 7.59 0 -0.5 -0.5 -0.5 -1.5 -2
３ｅ 7.98 0 -2 -2.5 -3 -3.5 -4
試料３Ａは、光照射３日目から光劣化臭が強く火香及びコクが弱くなり、６日目から酸味及び渋みが次第に強くなり、１２日目で飲用限界となった。試料３Ｂは、３日目から光劣化臭が徐々に強くなり、１２日目から渋みが強く火香及びコクが徐々に弱くなった。この試料の光照射を更に継続すると、２７日目で飲用限界に達した。試料３Ｃは、光劣化臭が３日目から僅かに感じられ、６日目から少し強く、１８日目で更に強くなり、１８日目で渋みが強くなるが、火香及びコクは残っていた。試料３Ｄは、光劣化臭が３日目から僅かにあり、９日目から徐々に強くなり、火香及びコクは残るが渋みが次第に強くなった。試料３Ｅは、光劣化臭が３日目から僅かにあり、９日目から徐々に強くなり、火香及びコクは残るが渋みが非常に強くなった。
(Table 3)
Sensory evaluation of instant green tea
Sample Solvent Light irradiation days
pH 0 days 3 days 6 days 9 days 12 days 18 days 3A 3.50 0 -1.5 -2 -3 -4 -4.5
3B 3.25 0 -1 -1 -1.5 -2 -2.5
3C 3.20 0 -0.5 -1 -1 -1 -2
1A 3.15 0 0 -0.5 -0.5 -1 -1
3D 3.09 0 -0.5 -0.5 -1 -2 -2.5
3E 3.08 0 -0.5 -0.5 -1 -1.5 -2
3a 7.63 0 -0.5 -1 -1.5 -2 -4
3b 7.65 0 -1.5 -2 -3 -3.5 -4
3c 7.62 0 -0.5 -1 -2 -2.5 -3
3d 7.59 0 -0.5 -0.5 -0.5 -1.5 -2
3e 7.98 0 -2 -2.5 -3 -3.5 -4
The sample 3A had a strong photodegradation odor from the third day of light irradiation, and the incense and body became weaker. From the sixth day, the acidity and astringency gradually increased, and reached the drinking limit on the 12th day. In sample 3B, the photodegradation odor gradually increased from the third day, and the astringency was strong and the incense and richness gradually decreased from the 12th day. If the sample was further irradiated with light, the drinking limit was reached on the 27th day. In sample 3C, the light-deteriorating odor was slightly felt from the third day, slightly stronger from the sixth day, further strengthened by the 18th day, and astringent by 18th day, but incense and richness remained. . Sample 3D had a slight photodegradation odor from the third day and gradually became stronger from the ninth day. The incense and richness remained, but the astringency gradually became stronger. Sample 3E had a slight photodegradation odor from the third day, and gradually became stronger from the ninth day. The incense and richness remained, but the astringency became very strong.
表３の結果から、光劣化臭は、アスコルビン酸が１６００ppm以上の場合に抑制されることが解る。但し、２８００ppmを越えると、茶の渋みが強くなるため、アスコルビン酸量は１６００〜２８００ppmの範囲が適量となる。 From the results in Table 3, it can be seen that the photodegradation odor is suppressed when ascorbic acid is 1600 ppm or more. However, if it exceeds 2800 ppm, the astringency of tea becomes strong, so the amount of ascorbic acid is in the range of 1600-2800 ppm.
図３のグラフでは、アスコルビン酸量が少ない試料３Ａ及び３Ｂでは、光照射で生じる前記３成分の香気成分に対する比率が高いのに比べて、試料３Ｃ〜３Ｅではあまり変化がない。光照射を行わなわず経時劣化のみが示されるコントロール試料においてはアスコルビン酸量の違いによる差が少ないことから、アスコルビン酸量の多い試料３Ｃ〜３Ｅにおいて光劣化が抑制されていることが明らかである。 In the graph of FIG. 3, the samples 3A and 3B having a small amount of ascorbic acid have little change in the samples 3C to 3E, compared to the high ratio of the three components generated by light irradiation to the aromatic component. In the control sample in which only deterioration with time is shown without light irradiation, the difference due to the difference in the amount of ascorbic acid is small, so it is clear that the photodegradation is suppressed in samples 3C to 3E having a large amount of ascorbic acid. .
他方、アスコルビン酸ナトリウムを用いた場合、試料３ａでは光照射３日目から光劣化臭が強くコクが弱くなり、１２日目から酸味及び渋みが強くなり、１８日目で飲用不可となった。試料３ｂは、３日目から光劣化臭が強く火香及びコクが弱くなり、１２日目から渋みが強く、１８日目で飲用限界となった。試料３ｃは、光劣化臭が３日目から僅かに感じられ、６日目から少し強くなり火香及びコクは弱まり、１２日目で渋みが強くなった（尚、２７日目に飲用限界に達した）。試料３ｄは、光劣化臭が３日目から僅かにあり、１２日目から徐々に強くなり、火香及びコクが弱く渋みが強くなった（３６日目に飲用限界に達した）。試料３ｅは、光劣化臭が３日目から強くなり、火香及びコクが弱くなり、１２日目から酸味がでて渋みが強くなり、１８日目で飲用限界に達した。これらの結果を試料１Ａ及び３Ａ〜３Ｅと比較すると、アスコルビン酸を用いた方が、アスコルビン酸ナトリウムより強い光劣化抑制効果が得られることが解る。アスコルビン酸ナトリウムを用いる場合には、試料３ｃ及び３ｄの２５００〜３０００ppm程度の使用量が適量となる。 On the other hand, in the case of using sodium ascorbate, the sample 3a had a strong photodegradation odor from the third day of light irradiation and became weaker, and the sourness and astringency became stronger from the 12th day. Sample 3b had a strong photodegradation odor from day 3 and weak incense and richness, astringency from day 12 and a drinking limit on day 18. In sample 3c, the light-degraded odor was slightly felt from the third day, became slightly stronger from the sixth day, the incense and body became weaker, and the astringency became stronger on the 12th day (note that the drinking limit was reached on the 27th day) Reached). Sample 3d had a light-degrading odor slightly from the third day, and gradually became stronger from the 12th day, and the incense and richness became weak and astringency became strong (the drinking limit was reached on the 36th day). In sample 3e, the photodegradation odor became stronger from the third day, the incense and body became weaker, the sour taste became stronger from the 12th day, and the drinking limit was reached on the 18th day. Comparing these results with Samples 1A and 3A to 3E, it can be seen that the use of ascorbic acid provides a stronger effect of suppressing photodegradation than sodium ascorbate. When using sodium ascorbate, the amount used of about 2500 to 3000 ppm of samples 3c and 3d is an appropriate amount.
実施例３における試料３ａ及び３ｄのインスタント緑茶について、前述と同様の操作に従って光照射用及び遮光用の２組に分け、１８日間の光照射後に香気成分分析を行った。香気成分分析の結果から得られる光照射日数１８日におけるピーク面積比率［香気成分のピーク面積合計に対する１−オクテン−３−オール、Ｅ−２−ヘプテナール及びボボライドの３成分のピーク面積合計の比率（％）］とアスコルビン酸量との関係を図４（ａ）に示す。 Samples 3a and 3d of instant green tea in Example 3 were divided into two groups for light irradiation and light blocking according to the same operation as described above, and aroma component analysis was performed after 18 days of light irradiation. Peak area ratio in 18 days of light irradiation obtained from the result of fragrance component analysis [ratio of total peak area of three components of 1-octen-3-ol, E-2-heptenal and bobolide to the total peak area of fragrance components ( %)] And the amount of ascorbic acid are shown in FIG.
また、実施例１の試料１Ａのインスタント緑茶の調製におけるアスコルビン酸の量を５００ppm（試料４Ａ）、２０００ppm（試料４Ｂ）に変更し、緑茶葉から抽出され濃縮した抽出液の乾燥方法を噴霧乾燥（ＳＤ）から凍結乾燥（ＦＤ）に変更したこと以外は同様の操作を繰り返して試料４Ａ及び４Ｂのインスタント緑茶を得た。これらの試料について前述と同様に２組に分けて２０日間の光照射を施した後に香気成分分析を行った。香気成分分析の結果から得られる光照射日数２０日におけるピーク面積比率［香気成分のピーク面積合計に対する１−オクテン−３−オール、Ｅ−２−ヘプテナール及びボボライドの３成分のピーク面積合計の比率（％）］とアスコルビン酸量との関係を図４（ｂ）に示す。 Further, the amount of ascorbic acid in the preparation of instant green tea of Sample 1A of Example 1 was changed to 500 ppm (Sample 4A) and 2000 ppm (Sample 4B), and the drying method of the extract extracted from green tea leaves and concentrated was spray-dried ( The same operation was repeated except that SD) was changed to freeze-drying (FD), and instant green tea samples 4A and 4B were obtained. These samples were divided into two groups in the same manner as described above, and were subjected to light irradiation for 20 days, and then aroma component analysis was performed. Peak area ratio in 20 days of light irradiation obtained from the result of fragrance component analysis [ratio of total peak areas of three components of 1-octen-3-ol, E-2-heptenal and bobolide to the total peak area of fragrance components ( %)] And the amount of ascorbic acid are shown in FIG.
更に、アスコルビン酸に代えてクエン酸を用いたこと以外は試料４Ａ及び４Ｂと同様の操作を行って試料４Ｃ（クエン酸５００ppm）及び試料４Ｄ（クエン酸２０００ppm）のインスタント緑茶を得た。これらの試料について前述と同様に２組に分けて光照射を２０日間施し、香気成分分析を行った。香気成分分析の結果から得られる光照射日数２０日におけるピーク面積比率［香気成分のピーク面積合計に対する１−オクテン−３−オール、Ｅ−２−ヘプテナール及びボボライドの３成分のピーク面積合計の比率（％）］とアスコルビン酸量との関係を図４（ｃ）に示す。 Further, the same procedure as in Samples 4A and 4B was performed except that citric acid was used in place of ascorbic acid to obtain instant green tea of Sample 4C (citric acid 500 ppm) and Sample 4D (citric acid 2000 ppm). As described above, these samples were divided into two groups and irradiated with light for 20 days, and aroma component analysis was performed. Peak area ratio in 20 days of light irradiation obtained from the result of fragrance component analysis [ratio of total peak areas of three components of 1-octen-3-ol, E-2-heptenal and bobolide to the total peak area of fragrance components ( %)] And the amount of ascorbic acid are shown in FIG.
図４（ａ）のグラフは、アスコルビン酸に比べて効果は小さいけれどもアスコルビン酸ナトリウムの添加により光劣化を抑制できることを示す。又、図４（ｂ）及び前述の実施例３との比較から、インスタント緑茶を抽出液の凍結乾燥によって得た場合においても同様にアスコルビン酸の添加により光劣化を抑制できることが明らかである。更に、図４（ｃ）から、クエン酸によっても光劣化を抑制できることが解る。 The graph of FIG. 4A shows that the photodegradation can be suppressed by the addition of sodium ascorbate although the effect is small compared to ascorbic acid. Moreover, it is clear from the comparison with FIG. 4 (b) and the above-mentioned Example 3 that even when instant green tea is obtained by freeze-drying the extract, the photodegradation can be similarly suppressed by the addition of ascorbic acid. Furthermore, from FIG.4 (c), it turns out that photodegradation can be suppressed also with a citric acid.
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