JP4381665B2 - Tea drink containing oil-soluble components of tea - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a tea beverage, particularly a green tea or a semi-fermented tea beverage containing an active ingredient of tea sold in a sealed container such as a PET bottle or a can.
[0002]
[Prior art]
Conventionally, it has been well known that teas including green tea contain a large amount of health-effective components such as catechins, vitamins such as vitamin C, vitamin E and carotene, and various minerals. Catechin has been recognized to have excellent effects such as carcinogenesis suppression, antibacterial / antiviral activity, blood pressure / blood cholesterol level suppression activity, blood glucose level suppression activity, anti-aging function based on antioxidant function. In addition, vitamins have effects such as carcinogenesis suppression and anti-aging effects, and minerals such as zinc have effects such as prevention of dermatitis, prevention of myocardial injury, and retention of blood alkali.
[0003]
For this reason, if tea is drunk as a favorite drink, a component useful for health maintenance can be absorbed.
[0004]
[Problems to be solved by the invention]
Therefore, among these active ingredients, carotene, vitamin E, and the like are oil-soluble, so that they do not dissolve in an aqueous medium such as warm water and remain in the tea husk and cannot be effectively ingested. For this reason, in order to ingest this oil-soluble component that does not dissolve in water, a method of drinking tea after finely pulverizing tea is known. However, tea beverages using such finely pulverized tea are expensive and time-consuming to manufacture finely pulverized tea, and when the container is filled with a product, uneven turbidity occurs in the beverage liquid, There is a problem in that orientation occurs, and the problem is particularly great when a transparent container such as a PET bottle is filled. For this reason, there exists a problem that the drinking container at the time of filling a container and using it as a product is limited. In addition, although it is finely pulverized, there is also a problem that it gives a sense of incongruity over the throat because it contains tea solids.
[0005]
An object of the present invention is to provide a tea beverage containing an oil-soluble component of tea without mixing fine powdered tea in the beverage liquid.
[0006]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventors, as a result, extract components (mainly oil-soluble components) that are not eluted by extraction with an aqueous medium such as hot water contained in tea other than juice and / or water. It was found that the mixture was uniformly mixed and no turbidity or orientation was produced by emulsifying and dispersing it in the tea beverage liquid, and the present invention was completed.
[0007]
More specifically, the present invention provides the following.
[0008]
(1) Provided is a tea beverage characterized in that an oil-soluble component contained in tea is mixed in an emulsified state.
[0009]
According to the tea beverage of the present invention, since the oil-soluble component is emulsified and mixed in the tea beverage, it is uniformly dispersed. In addition, oil-soluble components that are not extracted with an aqueous medium such as warm water contained in tea, that is, carotene, vitamin E, fatty acids, etc. are contained in tea beverages in the form of emulsification. By drinking, almost all kinds of health-effective ingredients contained in tea can be ingested. As a result, it is possible to ingest the active ingredients of tea that have been discarded. Moreover, since tea is not added as a powder, non-uniform turbidity or orientation does not occur in the tea beverage.
[0010]
In the present invention, the oil-soluble component is a component that does not elute when tea leaves are extracted with an aqueous medium such as warm water, and is contained in tea such as carotene, vitamin E, dietary fiber, chlorophyll, protein, and fatty acid. It means a component that is insoluble in water. The tea or tea beverage includes a wide range of non-fermented teas such as green tea, semi-fermented teas such as oolong tea, and fermented teas such as black tea, and a wide range of health teas based on these.
[0011]
(2) The tea-soluble beverage according to (1), wherein the oil-soluble component is derived from tea leaves and tea seeds.
[0012]
According to the tea beverage of the present invention, since the oil-soluble component is derived from tea leaves and tea seeds, water-insoluble components contained in tea leaves and tea seeds, that is, components such as carotene, vitamin E, and fatty acids It is included. For this reason, this tea beverage contains carotene, vitamin E, fatty acids and the like which are insoluble in water. In addition, the property of this extract may be either liquid or dried and powdered.
[0013]
In the present invention, the term “derived” is a general term for tea leaves or tea seeds obtained by squeezing or extracting, and squeezing refers to crushing tea leaves or tea seeds and applying pressure. It means to squeeze out the juice. Further, the extraction means that an oil-soluble component is taken out using a solvent other than water such as hot water, warm water, and room temperature water (for example, edible fats and oils, alcohols, etc.). In addition, it is not specifically limited to the conditions and methods (for example, temperature, pressure, time, additive aid etc.) at the time of squeezing and extracting. The tea leaves include tea leaves after being extracted with an aqueous medium such as warm water.
[0014]
(3) The tea beverage according to (1) or (2), wherein the oil-soluble component contains a fatty acid such as carotene, vitamin E, or oleic acid.
[0015]
According to the tea beverage of the present invention, fatty acids such as carotene, vitamin E, and oleic acid are used as the oil-soluble component. For this reason, tea beverages contain fatty acids such as carotene, vitamin E, and oleic acid, so that when they are consumed, these ingredients have the effects of inhibiting carcinogenesis, enhancing immune function, preventing aging, preventing arteriosclerosis, etc. Can be ingested effectively.
[0016]
(4) The tea beverage according to any one of (1) to (3), wherein the oil-soluble component is added by O / W emulsification to a tea extract extracted with an aqueous medium. .
[0017]
According to the tea beverage of the present invention, the oil-soluble component is added to the tea extract extracted with an aqueous medium and emulsified in an O / W type emulsion. Since oil-soluble components are insoluble in water, they will not be dispersed evenly when added to tea extract extracted from an aqueous medium such as warm water. However, oil-soluble components extracted from tea leaves and tea seeds are extracted and / or extracted. By emulsifying the extract containing the components in an O / W (oil-in-water) emulsion with the tea extract, it can be easily and uniformly dispersed in the tea beverage.
[0018]
In the present invention, the tea extract means one obtained by extracting tea leaves using water such as warm water as a solvent, and the extraction conditions and the like may be any method that is normally performed. In order to improve extraction, polyhydric alcohols such as ethanol may be added, or extraction under pressure may be used. The O / W emulsion means an oil-soluble component dispersed in water (tea extract) using an emulsifier and an emulsion stabilizer. It is prepared by adding a stabilizer and, if necessary, a hydrophilic antioxidant, but is not limited thereto.
[0019]
(5) The oil-soluble component becomes transparent when the emulsified particle size is 0.05 μm or less, becomes translucent at around 0.2 μm, becomes cloudy at 1 μm or more, and can give a natural overview of tea according to taste. A tea beverage as described in (4) above is provided.
[0020]
According to the tea beverage of the present invention, the turbidity can be adjusted at the will of the development designer by changing the emulsion particle size of the oil-soluble component. Conventionally, there are methods such as mixing powdered tea to impart turbidity, but precipitation is a problem. In the method according to the present invention, since the emulsified substance floats, no precipitation occurs with time.
[0021]
(6) The tea beverage according to any one of (1) to (5), wherein the emulsifier is an emulsified flavor.
[0022]
According to the tea beverage of the present invention, since the emulsified fragrance is used as an emulsifier, the oil-soluble component can be emulsified and uniformly dispersed in the tea extract, and the scent of the tea beverage is imparted with a fragrance. It will stand out even more.
[0023]
Here, the emulsified flavor is added when coloring, flavoring, and seasoning using water-insoluble components, and a mixture of oil-soluble flavor, pigment, specific gravity adjuster, Emulsified into an oil-in-water type (O / W type) using water in which an emulsifier and an emulsion stabilizer are dissolved, and when added to a beverage, it itself functions as a surfactant in the beverage, Micelles containing water-insoluble taste components, pigments, and fragrances, and the like are uniformly dispersed in beverages.
[0024]
(7) Provided is a tea flavor imparting agent comprising a colloidal solution containing an oil-soluble component derived from tea leaves and tea seeds.
[0025]
The oil-soluble component derived from tea leaves and tea seeds is squeezed and / or extracted from tea leaves and tea seeds, and thus has an effect as a tea flavor imparting agent. Moreover, when this extract is made into the colloid solution emulsified beforehand, when mixing with a tea extract, aseptic filling (in-line filling) can be performed using a portion pack.
[0026]
Here, the portion pack means a packaging form that is pre-packed into a single-use amount or a single-use amount, such as one serving or one person. This portion pack is manufactured by an aseptic filling method that can be consistently performed from the sterilization of a plastic sheet to the formation, filling, sealing, and punching of a container.
[0027]
The oil-soluble component contains an antioxidant component such as vitamin E, catechin, etc. By adding this to a tea beverage, the content of the component having an antioxidant component is increased, and the flavor of tea is increased. It becomes difficult to be damaged and can maintain mellowness.
[0028]
(8) The tea beverage according to any one of (1) to (7), which is an O / W emulsion of the tea extract and the oil-soluble component.
[0029]
(9) To the tea extract obtained by extracting tea leaves with an aqueous medium, the oil-soluble component obtained by squeezing or / and solvent extracting tea leaves or tea seeds and at least an emulsifier are added, and O A method for obtaining a tea beverage containing a tea-derived oil-soluble component is prepared by adjusting the water quality of the emulsion after being emulsified in a / W type emulsion and preparing it in a beverage preparation liquid.
[0030]
The tea beverage of the present invention is obtained by adding a juice or extract obtained by squeezing and / or solvent extracting tea leaves or tea seeds from a tea extract extracted with an aqueous medium such as warm water together with an emulsifier and an emulsion stabilizer. It is stirred and mixed to produce an O / W emulsion in which oil-soluble components are uniformly dispersed. And this emulsion is diluted to the density | concentration suitable for a drink, water quality adjusting agents, such as sodium bicarbonate, are mixed, and it mixes with a drink preparation liquid, and is filled in a sealed container. In addition, you may mix auxiliary materials, such as vitamin C, in the case of this preparation.
[0031]
Here, the water quality adjusting agent is to adjust to a preferable pH of the emulsion, and there is no particular limitation on the water quality adjusting agent used for such purposes, but as a preferable flavor, as long as it does not impair the taste, Examples include sodium bicarbonate and sodium L-ascorbate.
[0032]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the tea drink of this invention is demonstrated along embodiment.
[0033]
The tea beverage of the present invention is produced by mixing an oil-soluble component contained in tea with a tea extract obtained by extracting tea leaves with an aqueous medium such as warm water.
[0034]
In the present invention, the oil-soluble component is provided as a product extracted by squeezing tea leaves, tea seeds, etc., oils and fats such as edible oils and fats, alcohols such as ethanol, and solvents that can be used for food and drink such as hexane. The Examples of the tea used in this case include non-fermented teas such as gyokuro, matcha, sencha and tamago-cha, semi-fermented teas such as oolong tea, and fermented teas such as black tea. These may be used alone or in combination. The tea leaves are preferably fresh tea leaves, but may be dried crude tea or so-called tea husks after extraction with an aqueous medium. Moreover, the property of the extract containing the oil-soluble component may be a squeezed liquid or may be dried to a powder.
[0035]
In addition, as a typical squeezing method for tea leaves and tea seeds, fresh tea leaves (containing about 75 to 80% water) and tea seeds are heated with high-temperature steam, for example, steam at about 80 to 100 ° C. heat treatment to 90 seconds, after quenching the heat treated tea leaves and tea seeds, tea leaves and tea seed chopped, stuffed into squeeze bulb, 100~170kgf / cm ² (converted value; 9.8~16.7MN / It is performed by a method of squeezing with a pressure of m ² ). The juice obtained in this way contains water-soluble components such as catechins and complex tannins and oil-soluble components such as vitamin E, carotene and fatty acids. In addition, extraction with a solvent is carried out using a solvent that can be used for fats and oils such as edible fats and oils, alcohols such as ethanol, and food and drinks such as hexane, and conditions such as extraction temperature, time, and concentration are used What is necessary is just to select suitably by a solvent etc. The extract thus obtained contains water-soluble components such as catechins and complex tannins and oil-soluble components such as vitamin E and carotene.
[0036]
On the other hand, the tea extract, which is the main ingredient of the tea beverage of the present invention, is obtained by extracting the above tea leaves with an aqueous medium (usually hot water) at an appropriate temperature by a conventional method, and removing the tea leaves and the like by appropriate means such as centrifugation. Separated. At this time, the type of tea leaves, the concentration of the tea extract, etc. can be used regardless of the concentration, but it is usual to obtain a concentrated extract with respect to the concentration.
[0037]
Next, the tea extract is mixed with a predetermined amount of an oil-soluble component to produce a tea beverage. However, since the oil-soluble component is insoluble in water, an emulsifier or the like is used in the tea extract. Disperse uniformly (this emulsification is hereinafter referred to as O / W type emulsification) to obtain an O / W type emulsion. This O / W type emulsification is to disperse the juice or extract containing the oil-soluble components described above in the tea extract using an emulsifier and an emulsion stabilizer, and at this time, hydrophilic antioxidant An agent may be added. As the hydrophilic antioxidant, ascorbic acid, citric acid or alkali metal salts thereof are preferable. The emulsifier and the emulsion stabilizer are not particularly limited as long as they can be contained in food and drink. Examples of the emulsifier include glycerin fatty acid esters such as monoglyceride and polyglycerin ester; sorbitan monostearate, Sorbitan fatty acid esters such as sorbitan monooleate; Propylene glycol fatty acid esters such as propylene glycol monostearate and propylene glycol monopalmitate; Sugar esters such as sucrose stearate ester and sucrose palmitate ester; Lecithin and restin enzyme degradation product And the like. Examples of the emulsion stabilizer include polysaccharides such as pectin, gum arabic, and carboxymethyl cellulose, and casein. These emulsifiers and emulsion stabilizers are desirably used alone or in combination. Among these emulsifiers, it functions as a surfactant in the beverage, and it is preferable to uniformly disperse the micelles and the like containing water-insoluble taste components, pigments, and fragrances in the beverage. Moreover, it is preferable that the addition amount of this emulsifier and an emulsion stabilizer is 5 to 40%. The hydrophilic antioxidant is for preventing the deterioration of the flavor and color tone of the tea. As will be described later, the O / W type emulsion is diluted, and a water quality adjusting agent and other auxiliary materials are added. You may add when mixing and melt | dissolving and setting it as a drink preparation liquid.
[0038]
In addition, juices and extracts containing these oil-soluble ingredients added to tea extract are dispersed in the liquid by emulsifiers and emulsion stabilizers. The degree of dispersion is a natural overview of tea. It may be appropriately selected according to the preference of making it transparent, semi-transparent, or cloudy. That is, when it is desired to make the tea extract transparent, it is emulsified until the particle size becomes 0.05 μm or less, and when it is desired to make it semi-transparent, the particle size is about 0.2 μm or when it is desired to make it cloudy. Is preferably emulsified so that the particle diameter is 1 μm or more. Thus, by adjusting the emulsification particle size of the oil-soluble component by changing the degree of emulsification, the turbidity can be adjusted as desired.
[0039]
As a method for dispersing the squeezed extract / extract containing the oil-soluble component in the tea extract, a conventionally known method can be used without particular limitation. For example, a propeller, a homomixer, a homodisper, a high-pressure homogenizer, a micro The method of disperse | distributing using emulsifiers, such as a fluidizer, is mentioned, By adjusting these dispersion | distribution, it can adjust to the tea drink of a desired cloudiness.
[0040]
The mixing amount of the oil-soluble component into the tea extract is not particularly limited, but it is preferably added to the tea beverage at a ratio of 0.05 to 0.1%. That is, it is preferable to contain 0.2 mg% vitamin E, 0.04 mg% carotene, and 25 mg% fatty acids such as oleic acid in the tea beverage.
[0041]
As described above, the tea beverage of the present invention is produced by emulsifying a juice or extract obtained by pressing and / or solvent extraction from tea leaves or tea seeds in a tea extract extracted with warm water or the like. / W type emulsion is produced. Next, this emulsion is diluted to a concentration suitable for drinking, and a water quality adjusting agent such as sodium bicarbonate, and auxiliary materials such as vitamin C are mixed to obtain a beverage preparation. This prepared solution is subjected to predetermined sterilization and filled in a sealed container for drinking. In addition, this manufacture is not limited to this, What is necessary is just to perform by a conventional method.
[0042]
Such tea drinks include those in various containers. Various containers include plastic containers, bottle containers, paper containers, metal can containers, and the like. Examples of the plastic container include polyolefin-based and polyester-based (for example, PET), and examples of the metal can include aluminum and iron. Moreover, in the case of a container shape, a plastic container, and a bottle container, there is no restriction | limiting in particular also about what was colored and transparency.
[0043]
The tea beverage according to the present invention may further include components other than those described above that are added to ordinary tea beverages. There are no particular restrictions on the type and amount of such other components.
[0044]
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
[0045]
The dried tea husk was removed with hot air, and the pulp was steamed with steam. It packed in the compression bag and squeezed for 20 minutes with the pressure of 170 kgf / cm < ² > (converted value; 16.7MN / m < ² >) using the pressing machine. The mixture was filtered through a 0.5 mm filter to obtain a dark green and viscous juice oil.
[0046]
O / W type which became white turbid by stirring and emulsifying the resulting juiced oil to 5% glycerin fatty acid ester, 10% sucrose fatty acid ester, 5% glycerin fatty acid and 10% edible fat / oil as emulsifier An emulsion was obtained. The particle diameter of the obtained emulsion was measured with a laser diffraction / diffusion-type particle size distribution measuring apparatus (manufactured by Horiba, Ltd.) and was 0.05 μm or less.
[0047]
Next, this emulsion was blended so as to be 0.05 to 0.1%, and sodium bicarbonate and vitamin C were added, mixed and dissolved to obtain a tea beverage.
[0048]
Components contained in the tea beverage thus obtained were amino acids, catechins, caffeine, vitamin C, β-carotene, vitamin E, fatty acids such as oleic acid and others. In addition, observation of the occurrence of orientation after standing at 37 ° C. for 1 month showed that the natural turbidity of tea was maintained, and no occurrence of occurrence of appearance, abnormal flavor, etc. was observed. .
[0049]
On the other hand, the components of the conventional tea beverage obtained from the tea extract extracted with warm water are amino acids, catechins, caffeine, vitamin C and the like, and β-carotene, vitamin E, olein like the tea beverage of the present invention. Oil-soluble components such as fatty acids such as acids were not contained.
[0050]
In addition, as a result of a sensory test on the taste and flavor of this tea drink for 10 panelists, the taste of fresh tea in comparison with tea drinks that do not contain any oil-soluble ingredients in any tea drink It was an evaluation to present.
[0051]
From this result, the tea beverage of the present invention contains almost the same components as the components contained in tea. In addition, it has a fresh tea flavor with appearance, taste and flavor. In addition, even if left untreated for a long period of time, the occurrence of abnormal appearance and flavor does not occur.
[0052]
As described above, the case where the oil-soluble component is added to the tea extract together with the emulsifier, the emulsion stabilizer and the like, emulsified, uniformly dispersed, and mixed into the tea beverage has been described, but is not limited thereto. For example, an extract obtained by squeezing and / or extracting tea leaves or tea seeds is pre-emulsified with an emulsifier or the like to prepare a colloidal solution, and then aseptically filled using a portion pack (inline filling) And may be added at the time of drinking.
[0053]
【The invention's effect】
As described above, the tea beverage of the present invention is a tea extract obtained by extracting oil-soluble components contained in tea by squeezing or solvent extraction, and extracting the resulting squeezed product or extract with an aqueous medium such as warm water. Because it is mixed and added in the form of emulsification, the tea beverage contains oil-soluble ingredients such as carotene and vitamin E. By drinking this tea beverage, it is contained in the tea. Almost all kinds of health-effective ingredients can be ingested, and the drink becomes effective for maintaining and promoting health.
[0054]
In addition, because tea leaves and tea seed extracts containing oil-soluble ingredients are added, not only oil-soluble ingredients but also water-soluble ingredients are high, so ingredients that suppress oxidation and the taste of tea Ingredients will increase.
[0055]
Moreover, since the mixing is also uniformly dispersed by emulsification, the uncomfortable feeling over the throat when drinking, such as when the fine powdered tea is mixed in the beverage, is eliminated.
[0056]
According to the tea beverage of the present invention, the turbidity can be adjusted at the will of the development designer by changing the emulsion particle size of the oil-soluble component. And in the method according to the present invention, since the emulsified substance floats, the occurrence of orientation and the occurrence of abnormal appearance and flavor, etc., which becomes problematic over time, like the conventional method of imparting turbidity by mixing tea powder, etc. Absent.

Claims (2)

The tea leaves tea extract obtained by extracting with an aqueous medium, squeezing, extraction with a solvent which can be used in foods other than water, and obtained by at least one method selected from extraction with fats, by the aqueous medium After the tea extract is extracted , the oil-soluble component of tea leaves and tea seeds and at least an emulsifier are added and emulsified in an O / W emulsion, and then the water quality of the emulsion is adjusted to obtain a beverage preparation. A method for obtaining a tea beverage containing an oil-soluble component derived from tea by blending.   A tea extract obtained by extracting tea leaves with an aqueous medium is subjected to at least one method selected from compression, extraction with a solvent that can be used for foods other than water, and extraction with fats and oils. A method of adjusting the turbidity of a tea beverage by adding an oil-soluble component of seeds and at least an emulsifier and changing the emulsion particle size of the oil-soluble component when emulsified in an O / W emulsion.