JP4866818B2 - Tea extract - Google Patents

Description

The present invention relates to a tea extract in which the content ratios of aluminum, magnesium and strictinin are controlled, a method for producing the same, and a flocculent precipitate (hereinafter referred to as “floc”) during storage of a packaged tea beverage using the tea extract. ”).

Tea catechin, which is a bitter and astringent ingredient contained in tea, has been shown to have physiological functions such as antidepressant action, blood pressure increase inhibitory action, and body fat inhibitory action, and has attracted attention. Recently, in order to make it easier to enjoy the physiological effects of tea catechins, a method for producing a beverage containing a high concentration of tea catechins has been reported (see Patent Document 1), and a conventional palatability beverage has been reported. Therefore, it has come to have a role as a health drink. In addition to the conventional method of brewing tea leaves with a teapot etc. as a drinking form of tea beverages, an increasing number of consumers are using commercial containerized tea beverages. Tea drinks have been drunk in various places.

In general, packaged tea beverages have been improved in microbial safety by appropriate sterilization treatment, but on the other hand, when sterilized (heated) treatment of packaged tea beverages is stored for a long time, flocs are gradually generated. There's a problem. Flocks gradually increase in size and amount over time, giving them an unpleasant turbid appearance as well as being easily misidentified as microbial contamination due to their shape and size. It is regarded as a problem as an unfavorable change of time. Regarding the main body of floc, a report that it is a water-soluble polysaccharide component having a molecular weight of 20,000 or more (see Non-Patent Document 1), and strictinin, which is one of the tea components, is decomposed into ellagic acid by heating. There are reports (see Non-Patent Document 2) that it is a substance formed by binding to proteins, etc., but the involvement of other components such as polyphenols, caffeine, organic acids, metal ions, etc. is also estimated, There are many unexplained parts about the cause and components.

Examples of methods for suppressing or preventing floc generation in tea beverages include, for example, a method of degrading a high molecular polysaccharide, which is considered to be the cause of floc generation, by enzymatic treatment, ultrafiltration or diatomaceous earth filtration of the cause substance and precipitates Conventional methods such as a method of physically removing the flocs, a method of adding a component that suppresses the occurrence of flocs, or a method of using a raw material with a low content of components that cause flocs are disclosed.

Specific examples of these prior arts include adding ascorbic acid or a salt thereof to a solution obtained by clarifying a warm water extract of green tea by ordinary centrifugation or filtration, treating with an enzyme having hemicellulase activity, and if necessary. A method for producing a green tea beverage to be heat sterilized (see Patent Document 2), a water-soluble tea component obtained by extracting green tea or fresh or dried tea leaves by ultrafiltration, and a polymer having a molecular weight of about 10,000 or more A method for producing a clear green tea beverage by substantially removing the components (see Patent Document 3), adding a fucoidan-containing material to a tea beverage and a tea extract, thereby preventing flocs from flocs generated during storage of the tea beverage A method for preventing the occurrence (see Patent Document 4), a method for adjusting the amount of aluminum ions and water-insoluble solids in a packaged green tea beverage (see Patent Document 5), and a non-emission in a packaged green tea beverage. Method for adjusting the ratio of body catechins and epi-catechins and the content of aluminum ions and silicon ions (see Patent Document 6), magnesium in a packaged beverage and water-insoluble with a particle size of 0.2 to 0.8 μm A method for adjusting the solid content (see Patent Document 7), a method for preventing flocs generated after production by selecting tea leaves using the content of strictinin as an index and adjusting the content of strictinin during tea beverage production (See Patent Document 8), a method for suppressing the occurrence of flocs in a packaged tea beverage characterized in that an effective amount of aluminum is added and dissolved at any stage of the production process (see Patent Document 9), and treated with a chelate fiber A method of adding a tea extract (see Patent Document 10), a method of adjusting the aluminum content and strictinin content in a tea extract (Patent Document 11) , 12) and the like have been proposed. On the other hand, microfiltration using a fine filter membrane is generally used for the purpose of removing turbidity and orientation (see Non-Patent Document 3).
JP 2002-272373 A JP-A-8-228684 JP-A-4-45744 JP 2000-116327 A JP 2004-180574 A JP 2004-159665 A Japanese Patent Laid-Open No. 2004-289 JP 2003-235451 A JP 2005-143331 A JP 2007-159433 A JP 2006-320246 A JP 2006-325469 A Takeo Teiichi, Soft Drinks Technical Document, No. 1, p85, 1993 NIINO H, 4 others, Journal of Agricultural and Food Chemistry, 53, p3995, 2005 Edited by the Japan Canning Association, "Cans / Bottles, Retort Food, Beverage Manufacturing Lecture II", p567, 2002

Various methods as described above have been disclosed regarding methods for suppressing the occurrence of flocs in tea beverages. However, these methods have at least the following drawbacks. For example, in a method of providing a special manufacturing process such as an ultrafiltration process, a new manufacturing facility is required and the process becomes complicated. Moreover, in the method by an enzyme process, enzyme reaction takes time, a flavor changes by oxidation of catechin etc., and it becomes easy to feel a bitter taste. In addition, it greatly impairs the color stability of the appearance. Furthermore, in the method of removing specific content components by filtration treatment, adsorption resin, etc., the method of changing the content components by enzyme treatment, and the method of adding fucoidan-containing material, the tea brewing liquid originally disturbs the components Therefore, the balance of taste is lost and the influence on the flavor is inevitable. In particular, water-soluble polymer polysaccharides may cause floc and discoloration, but they constitute the body feeling of tea drinks and have an important function to soften bitterness and taste. Or, in the method of removing, there is a problem that the flavor unique to tea beverages is remarkably impaired, strong bitterness, astringency, astringency is conspicuous, and even if the purpose of imparting storage stability can be achieved, the palatability is poor. is there.

In addition, a method for controlling the concentration of aluminum ions and the amount of water-insoluble solids in a packaged tea beverage, the ratio of non-epi catechins and epi-catechins in a packaged green tea beverage, and the inclusion of aluminum ions and silicon ions A method for controlling the amount, a method for adjusting the content of magnesium and water-insoluble solids having a particle size of 0.2 to 0.8 μm in a packaged beverage, a method for adding aluminum, and selecting a tea leaf with an index of strictinin content, In the method of adjusting the content of strictinin at the time of manufacturing a tea beverage and the method of adjusting the aluminum content and the strictinin content in the tea extract, it is difficult to say that it is a reliable method in view of the involvement of other components causing floc. In addition, in the method of selecting tea leaves, the tea leaves that can be inevitably used may be limited. Therefore, it is difficult to select a tea leaf that focuses on the taste, and it is difficult to provide a highly-preferred tea beverage. .

As described above, several means for suppressing or preventing the occurrence of flocs have been proposed, but the effect is not perfect, and as a means to make the existence of the generated flocs as inconspicuous as possible, diatomaceous earth etc. In addition to the filter cake filtration method using the filter aid, a means for removing colloidal insoluble solid particles that aggregate and bind to flocs by microfiltration using a microfiltration membrane cartridge such as a depth filter or a pleated filter The fact is that you have to rely on. However, excessive filtration that is more than necessary changes the slightly cloudy appearance inherent in tea beverages to an unnatural and clear appearance, and increases the running cost required for the filtration process. On the other hand, if the accuracy of filtration is simply reduced to maintain the original appearance, flocs are likely to occur, and the fine particles that are in a floating state are agglomerated and bonded to the flocs, so the appearance is gradually clearer. It will follow the change over time. That is, no technical means has been disclosed so far that satisfies both the flock suppressing effect and the clarification suppressing effect of maintaining the original mild white turbidity of the tea beverage.

On the other hand, during long-term storage, examples of undesired changes over time other than changes in appearance such as occurrence of flocs include changes in body taste and body feeling. Various techniques have been proposed for preventing changes in ingredients such as fragrance ingredients and polyphenols, but tastes that can be felt directly as consumer preferences for packaged tea beverages have become more sophisticated Not only that, but also more sophisticated sensations like body feeling and rich taste have been demanded. Although packaged tea beverages are manufactured on the assumption that they will be stored for a long period of time, there has been no proposal of effective means for preventing the aging of the body taste and body feeling.

The object of the present invention is to overcome the above-mentioned problems, maintain the original flavor (particularly body feeling and richness) and appearance, which have been difficult with the prior art, and suppress or prevent the occurrence of flocs. It is to provide a tea beverage and a method for producing the tea beverage.

  As a result of intensive studies to solve the above problems, the present inventors have found that tea extract in which the weight ratio of aluminum, magnesium and strictinin is controlled within a certain range causes flocs during long-term storage of packaged tea beverages. As a result, the present inventors have found that it is possible to effectively suppress the clearing of light blue over time and to maintain the original body feeling and richness of tea.

That is, the tea extract of the present invention is as described in claim 1,
(I) Contains the following components (A), (B), (C),
(A) Aluminum: 0.3 to 5%
(B) Magnesium
(C) Strictinin (b) The following formulas (I) and (II) are satisfied.
(I) (B) / (A) ≦ 1
(II) (C) / (A) ≦ 1.5

Moreover, the manufacturing method of the tea extract of this invention is a tea extract of Claim 1 as described in Claim 2, and extracts a tea leaf on acidic conditions of pH 2-6.

Moreover, the floc generation inhibitor of the container-packed tea drink of this invention uses the tea extract of Claim 1 as an active ingredient as described in Claim 3.

Moreover, the flock generation | occurrence | production suppression method of the container-packed tea drink of this invention is based on the means to add the tea extract of Claim 1 as described in Claim 4.

Moreover, the container-packed tea beverage of the present invention contains the tea extract of claim 1 as described in claim 5 ,
(I) Contains the following components (A) and (B),
(A) Aluminum: 0.2-1 mg%
(B) Magnesium (b) The following formula (III) is satisfied.
(III) (B) / (A) ≦ 3.4

  Use of the tea extract of the present invention provides a packaged tea beverage that maintains the original and slightly cloudy appearance and body feeling and richness of tea, while simultaneously suppressing the occurrence of floc and clarification during long-term storage. can do. In addition, when producing a packaged tea beverage using the tea extract of the present invention, no special equipment is required, and it can be produced using existing equipment, which is very effective for productivity and production cost. Big.

Hereinafter, the present invention will be described in detail.
The “tea extract” in the present invention is a tea leaf (for example, Camellia sinensis var. Sinensis or Camellia sinensis var . Assamica ) or a leaf produced directly from these leaves or stems (for example, Non-fermented tea such as sencha, gyokuro, kabusecha, bancha, roasted green tea, flower tea such as jasmine tea that has been scented to non-fermented tea, weakly fermented tea such as white tea, semi-fermented tea such as oolong tea, black tea, etc. The extract extracted from hot water or a water-soluble organic solvent is concentrated and / or dried, and the tea extract according to the present invention comprises aluminum 0. 3 to 5%, and further, as a content ratio of component (B): magnesium, component (C): strectinin, content weight ratio of component (A) and component (B) [(B) / (A) ] = Formula (I) is 1 or less and component Content ratio of (A) and component (C) [(C) / (A)] = Formula (II) is 1.5 or less.

The (A) aluminum content in the tea extract of the present invention is 0.3 to 5%. When the aluminum content is within this range, it can be used as an anti-flocing agent for packaged beverages while maintaining a balance with the coexisting components of taste, and preferably 0.35 to 3%, more preferably 0.4. The content of ˜2%, more preferably 0.45% ˜1% is preferable because the floc can be more effectively suppressed and the body feeling and the rich taste are not impaired.

(B) Magnesium in the tea extract of the present invention is (A) Content ratio by weight to aluminum [(B) / (A)] = Formula (I) is 1 or less, but (B) Magnesium in the extract The content of is preferably 0.05 to 0.4%, more preferably 0.075 to 0.3%, and particularly preferably 0.1 to 0.25%. (B) When the magnesium content is within this range, the content ratio with (A) aluminum can be easily controlled, and as a result, generation of flocs can be effectively suppressed.

The content of (C) strictinin in the tea extract of the present invention is (A) the weight ratio of aluminum to the aluminum [(C) / (A)] = formula (II) is 1.5 or less. (C) The content of strictinin is preferably 0.5% or less, more preferably 0.4% or less, still more preferably 0.3% or less, and particularly preferably 0.2% or less. (C) When the strictinin content is in this range, the control of the content ratio with (A) aluminum becomes easy, and as a result, generation of flocs can be effectively suppressed.

Further, when the tea extract of the present invention contains catechins, the content weight ratio of gallate catechins in catechins [gallate catechins / catechins] = gallate rate is preferably 60% or less, 55% or less is more preferable, 50% or less is more preferable, and 45% or less is particularly preferable. When the content weight ratio of gallate catechins in catechins is within this range, an increase in bitterness and astringency when the tea extract of the present invention is added to a beverage can be suppressed. The catechins include non-gallate catechins such as catechin, epicatechin, gallocatechin and epigallocatechin, and gallate catechins such as catechin gallate, gallocatechin gallate, epicatechin gallate and epigallocatechin gallate. It is a generic name.

Further, when the tea extract of the present invention contains theogarin, the content of theogarin in the tea extract is preferably 1.6% or less, more preferably 1.3% or less, and more preferably 1% or less. It is more preferable that it is 0.7% or less. When the theogalin content is in this range, a more effective floc suppressing action can be expected.

In the tea extract of the present invention, (A) aluminum, (B) magnesium, and (C) strictinin are insufficient in controlling flocs by controlling their contents individually, and the contents of these ingredients are comprehensively controlled. By doing so, an effect of suppressing the occurrence of flocs in tea beverages can be obtained with a small amount of addition, and the original body feeling and richness of tea beverages are not impaired.

The content weight ratio [(B) / (A)] = (A) of (A) aluminum and (B) magnesium in the tea extract of the present invention is 1 or less. If the formula (I) exceeds 1, a large amount must be added in order to suppress the occurrence of flocs in the tea beverage, and it becomes difficult to maintain the original body feeling and richness of the tea beverage. Further, the formula (I) is preferably 0.75 or less, particularly preferably 0.5 or less, and most preferably 0.25 or less. When the formula (I) is within these ranges, it is possible to effectively suppress the occurrence of flocs.

The content weight ratio [(C) / (A)] = formula (II) of (A) aluminum and (C) strictinin in the tea extract of the present invention is 1.5 or less. If the formula (II) exceeds 1.5, a large amount must be added to suppress the occurrence of flocs in the tea beverage, and it becomes difficult to maintain the original body feeling and richness of the tea beverage. Further, the formula (II) is preferably 1 or less, particularly preferably 0.5 or less, and most preferably 0.25 or less. When the formula (II) is within these ranges, it is possible to effectively suppress the occurrence of flocs.

What is necessary is just to prepare the manufacturing method of the tea extract of this invention so that the content ratio of (A) aluminum, (B) magnesium, and (C) strictinin may become the above-mentioned range. As a specific means for obtaining the tea extract of the present invention, a method of appropriately selecting and preparing a tea leaf as a raw material, a method of appropriately selecting and using extraction conditions and a purification treatment after extraction, and appropriately combining them good.

In the selection of the raw tea leaves for obtaining the tea extract of the present invention, it is particularly required that the (A) aluminum content be high. The selection method is not particularly limited, but the tea leaves having an aluminum content of 40 mg / L or more when extracted at 90 to 95 ° C. for 60 minutes using 20 times the weight of the extracted water. It is possible to determine that a tea leaf of 45 mg / L, more preferably 50 mg / L, particularly preferably 60 mg / L is suitable.

In the tea extract production of the present invention, it may be performed according to a general production method, for example, by a batch type extraction method using a kneader or an extraction tank or a column type extraction method using an extraction tower, etc. The tea leaves are brought into contact with the extraction water, and an extract is obtained by solid-liquid separation. The extract is subjected to a purification treatment such as filtration, and concentrated and / or dried to obtain a tea extract.

In the extraction step, 5 to 50 times the amount of extracted water may be used, preferably 10 to 30 times the amount, and 12 to 20 times the amount is preferable in terms of extraction efficiency, production cost, quality, and the like. The water temperature during extraction is preferably 50 to 98 ° C, more preferably 70 to 98 ° C, and particularly preferably 80 to 95 ° C. Further, the extraction time is 30 seconds to 1 hour, preferably 3 minutes to 50 minutes, more preferably 4 minutes to 40 minutes, and these extraction conditions are such that the contents of (A) to (C) are obtained within a predetermined range. In such a region, the flavor and flavor of the tea extract may be set as appropriate based on the judgment criteria. Further, if necessary, stirring may be performed and extraction may be performed at normal pressure, and solid-liquid separation may be performed to obtain an extract. However, the extraction method and extraction conditions are not particularly limited, and for example, pressure extraction can be performed.

As a means for controlling the component contents of (A) to (C), firstly, there can be mentioned a method of extracting the pH of the extraction water in the extraction step under acidic conditions. The acidic condition in the present invention is preferably set to pH 2 to 6, more preferably 3 to 5.5, and still more preferably 3.5 to 5. When the pH is 2 or less, the extract becomes white turbid, which is thought to be caused by decomposition and fragmentation of tea leaf tissues such as polysaccharides. On the other hand, when the pH is 6 or more, (A) the amount of aluminum extracted is insufficient, and the polyphenol component is easily oxidized and browned, which is not preferable.

Means for making the extracted water acidic conditions include inorganic acids such as hydrochloric acid, phosphoric acid and sulfuric acid (including salts thereof), citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, maleic acid, ascorbic acid, acetic acid A method of adding an organic acid (including a salt thereof) such as formic acid can be disclosed, and citric acid is particularly preferable. Further, a more stable extraction effect can be expected by using these acids and their salts in combination and keeping the pH of the extraction water constant by utilizing a buffering action. As specific means thereof, means for adding 0.3 to 10% of an organic acid (for example, citric acid and / or a salt thereof) to tea leaves can be disclosed. The addition amount is 5%, more preferably 2 to 4%, and the pH at the time of addition is most preferably in the above range. The dry powder of tea extract obtained by the organic acid addition means contains 1 to 50% of organic acid, preferably 4 to 20%, more preferably 7 to 15%.

In order to obtain the tea extract of the present invention, after the above extraction step, it may be clarified by centrifugation or filtration using a filter, if necessary, and may be concentrated and dried. In order to control the content ratio, it is possible to provide a step of purifying the extract obtained in the extraction step. As purification means, there are several methods as means for controlling the component contents of (A) to (C), and they can be appropriately selected and used. For example, the extract is used as a chelate resin or a chelate resin. Examples thereof include a method of contacting a membrane, a cation exchange resin or a cation exchange membrane, or a method using an electrodialyzer.

  As the chelate resin used in the above method, a resin having iminodiacetic acid or aminophosphoric acid as an exchange group can be used, and a resin having iminodiphosphoric acid is preferable. Specific examples include Mitsubishi Chemical's Diaion Series (Product Examples: Diaion CR10 and CR11), Organo Corporation's Amberlite Series (Product Example: Amberlite IRC748), Muromachi Chemical's Murochelate. Resins used industrially, such as series (product example: Murochelate B1) and duolite series (product example: duolite C467) can be mentioned. In addition, as the cation exchange resin, a resin having a sulfonic acid group, a carboxylic acid group or the like as an exchange group can be used. Specific examples thereof include Diaion series (product examples: SK1B, PK208, WK10) manufactured by Mitsubishi Chemical Corporation. ), Amberlite series of Organo Corporation (product examples: IR120B, IRC76), Dowex series of Dow Chemical Company (product examples: Dowex 50W, Marathon C, Monosphere 650C, Marathon MSC, MAC-3), etc. Examples of resins that are industrially used.

Among these, it is preferable to use a chelate resin in terms of metal ion removal selectivity, and a chelate resin having iminodiacetic acid is more preferable. As a method for contacting the resin and the tea extract, a column type or batch type treatment method can be used, but the column type is preferable from the viewpoint of continuous productivity. As an electrodialysis membrane device, Astron's Acylizer series (product example: Acylizer 50), etc., can be used as a scale product used industrially, and the metal ion concentration in the solution can be reduced. The above method is generally applied for the purpose of removing or recovering metal ions in the solution, but in the tea extract, when these methods are used, (A) than aluminum (B) Magnesium is preferentially removed.

  When a chelate resin is used, the amount of the resin is preferably about 1 to 100 mL per extract corresponding to 100 g of tea leaves. When used in excess of 100 mL, the amount of adsorbed catechins other than metal ions increases and affects the flavor. Moreover, the use of less than 1 mL cannot be expected to remove metal ions. In addition, it is important to maintain the liquidity of the treatment liquid at a pH of 4 or more, preferably 5 or more, and more preferably 6 or more in terms of the function of the chelate resin, but under basic conditions, the browning reaction of polyphenol proceeds during the treatment. Therefore, pH 9 or less is preferable.

  Moreover, when using an electrodialysis apparatus, in order to dissociate the complex of a metal ion and a polyphenol component, the dialysis effect can be promoted by adjusting the liquidity to pH 5 or less, preferably 4 or less.

As the tea extract purification means for obtaining the tea extract of the present invention, in addition to the above method, known purification means using activated carbon, minerals (active clay, diatomaceous earth, etc.), synthetic adsorption resin, etc. may be used. good.

  The tea extract of the present invention is added to an extract or a mixed liquid during the production of a packaged tea beverage, thereby suppressing generation of flocs and light blue clarification when the packaged tea beverage after production is stored for a long period of time. can do.

In the present invention, “tea beverage” means tea leaves (for example, sencha, gyokuro, kabusecha, bancha, tea leaves produced from leaves and stems of tea tree ( Camellia sinensis var. Sinensis and Camellia sinensis var . Assamica ). Non-fermented tea such as roasted green tea, flower tea such as jasmine tea that has been moved to non-fermented tea, weakly fermented tea such as white tea, semi-fermented tea such as oolong tea, fermented tea such as black tea, etc.) As part, it means an extracted and processed beverage. Tea drinks include brown rice, barley, wheat, pigeons, corn, amaranth, quinoa, arabic millet, mozuku, licorice, lotus, perilla, pine, psyllium, rosemary, mulberry, beetle, soybeans, It is obtained by using leaves, stems, roots, etc. of various plants such as kelp, ganoderma, bear buds, persimmons, sesame, safflower, ashitaba, chenba, guava, aloe, gymnema, Tochu, dokudami, chicory, evening primrose, loquat, etc. It may be.

Also, tea beverages may contain antioxidants, flavors, pH adjusters such as sodium bicarbonate, emulsifiers, preservatives, sweeteners, colorants, thickening stabilizers, seasonings, enhancers, etc. Including. Furthermore, tea leaves are not used as a direct raw material during production, and beverages made by adding and dissolving a commercially available tea extract are treated as tea beverages in that the starting material is tea leaves in the first place.

Further, in the present invention, “contained tea beverage” means that the “tea beverage” is filled and sealed in a “container” made of metal, glass, plastic, paper combined with metal or plastic film, or the like. Means a state. In particular, transparent plastic containers such as glass bottles, molded containers mainly composed of polyethylene terephthalate (so-called PET bottles), multilayer molded containers provided with an oxygen barrier layer, etc., as transparent containers with which tea beverages as contents can be visually observed from the outside It is important to suppress or prevent the occurrence of flocs when using the.

The conditions for extracting tea leaves when preparing a tea beverage are appropriately selected according to the type of tea leaves, the type of extractor, the form of the final product, etc. For example, the temperature of the extraction liquid is unfermented tea or weakly fermented. For tea, 50 to 90 ° C is preferable, and 60 to 80 ° C is more preferable. In semi-fermented tea and fermented tea, 60-100 degreeC is preferable and 80-100 degreeC is more preferable. The extraction time is preferably 1 to 60 minutes. The amount of the extract is preferably 5 to 50 times the amount of tea leaves. After extracting the tea leaves under the above conditions, the tea extract is solidified by a filtration method such as a filter press using a cartridge filter, flannel filter cloth, filter plate, filter paper, and filter aid, or a centrifugal separation method. It can be obtained by liquid separation and removal of tea leaves and particles.

  The obtained tea extract is appropriately adjusted in concentration to obtain a tea preparation, which is then commercialized as a tea beverage. At this time, the tea preparation liquid contains, as necessary, antioxidants such as ascorbic acid and sodium ascorbate, fragrances, pH adjusters such as sodium bicarbonate, emulsifiers, preservatives, sweeteners, coloring agents, thickening agents. Additives such as stabilizers, seasonings, and reinforcing agents can be used alone or in combination. Moreover, as for pH setting of a preparation liquid, 3.0-7.0 are preferable at 25 degreeC conversion value. Under basic conditions exceeding pH 7.0, degradation of polyphenol components such as catechin is remarkable, and when strongly acidic at pH less than 3.0, precipitation due to aggregation of polyphenol components is likely to occur, and bitterness and astringency will be felt strongly. It is not preferable. The pH setting of the preparation liquid is more preferably 4.0 to 6.9, and further preferably 5.0 to 6.8.

  The packaged tea beverage of the present invention is produced by sterilization at any stage of the production process as necessary. The sterilization conditions may be selected by a method that can achieve the same effect as the conditions defined in the Food Sanitation Law. For example, when a heat-resistant container is used as the container, retort sterilization may be performed. When a non-heat-resistant container is used as the container, the container-packed tea beverage of the present invention is, for example, pre-cooled to a predetermined temperature after preliminarily sterilizing the tea preparation liquid with a plate heat exchanger or the like, and filling with heat. It can be produced by performing aseptic filling at 30-50 ° C.

  The container-packed tea beverage of the present invention contains 0.2 to 1 mg% aluminum as component (A) and magnesium as component (B) by adding the tea extract described above, and component (A) and component The content weight ratio of (B) [(B) / (A)] = formula (III) is 3.4 or less. In addition, what is necessary is just to adjust suitably the addition amount of the tea extract of this invention so that a component (A) and a component (B) may exist in the said range, However, It is good to set it as an addition amount of 1000 ppm or less preferably. 800 ppm or less is more preferable, 600 ppm or less is more preferable, and 400 ppm or less is particularly preferable.

In the packaged tea beverage of the present invention, (A) the aluminum content is 0.2 to 1 mg%. When the aluminum content is within this range, it is effective to suppress the occurrence of floc and light blue clarification while maintaining a balance with the coexisting components of taste, preferably 0.25 to 0.5 mg%, The content of 0.3 to 0.4 mg% is more effective and is preferable because the body feeling and body taste inherent to tea are maintained.

(B) Magnesium in the container-packed tea beverage of the present invention (A) The content weight ratio [(B) / (A)] to the aluminum (= III) is 3.4 or less. ) The content of magnesium is preferably from 0.1 to 3 mg%, more preferably from 0.2 to 2 mg%, particularly preferably from 0.3 to 1 mg%. (B) When the magnesium content is within this range, the content ratio with (A) aluminum can be easily controlled, and as a result, generation of flocs can be effectively suppressed.

Further, in the process for producing the packaged tea beverage of the present invention, the (C) strictinin content of the preparation before heat sterilization is preferably 2 mg% or less, more preferably 1 mg% or less, and even more preferably 0.7 mg. % Or less is good. When the content of strictinin exceeds 2 mg%, a floc suppressing effect cannot be expected. In addition, since strictinin will be decomposed | disassembled into ellagic acid by heating, the strictinin content in this invention prescribes | regulates the state before heat sterilization.

The content weight ratio [(B) / (A)] = (III) of (A) aluminum and (B) magnesium in the packaged tea beverage of the present invention is 3.4 or less. If the formula (III) exceeds 3.4, it is difficult to suppress the occurrence of flocs. Furthermore, the formula (III) is preferably 3 or less, particularly preferably 2.5 or less. When the formula (III) is within these ranges, the appearance change of the packaged tea beverage during long-term storage can be suppressed, and the original body feeling and richness of the tea beverage can be maintained.

The weight ratio [(C) / (A)] = formula (IV) of (A) aluminum and (C) strictinin before heat sterilization in the packaged tea beverage of the present invention is 6 or less. If the formula (IV) exceeds 6, a large amount must be added to suppress the occurrence of flocs in the tea beverage, and it becomes difficult to maintain the original body feeling and richness of the tea beverage. Further, the formula (IV) is preferably 5 or less, particularly preferably 4.5 or less, and most preferably 4 or less. If the formula (IV) is within these ranges, it is possible to effectively suppress the occurrence of flocs.

Occurrence of floc in a packaged tea beverage is promoted as the concentration of tea beverage is increased, but according to the present invention, a tea beverage having a high concentration of catechin is prepared in order to ingest catechin efficiently. Even in this case, it is possible to effectively suppress the occurrence of flocs. On the other hand, since catechins in beverages are a direct cause of bitter and astringent taste, when the catechin concentration exceeds 500 mg%, it may be difficult to control the bitter and astringent taste using bitter and astringent taste reduction technology using cyclodextrins and the like. Therefore, palatability is significantly impaired. Accordingly, the stuffed tea beverage in the present invention preferably has a catechin content of 20 to 500 mg%, more preferably 40 to 400 mg%, still more preferably 60 to 300 mg%, and 80 to 250 mg%. It is especially preferable that it is 100 to 200 mg%. Here, “catechins” is a general term for epicatechin, catechin, epigallocatechin, gallocatechin, epicatechin gallate, catechin gallate, epigallocatechin gallate, gallocatechin gallate, and these are generally HPLC. Quantitative analysis is possible.

In addition, although the suppression thru | or prevention effect of generation | occurrence | production of the floc in the packaged tea drink of this invention is sufficient in itself, in order to supplement or strengthen the effect, generation | occurrence | production of a well-known floc is needed as needed. For example, a method for suppressing or preventing water, for example, a method for decomposing water-soluble polysaccharide components by enzyme treatment, a method for physically removing causative substances and precipitates by ultrafiltration or diatomaceous earth filtration, and the like may be used in combination.

  The following examples further illustrate the present invention. However, the present invention is not limited to this. The tannin concentration is measured in accordance with the official method (iron tartrate reagent method) described in the Japan Food Analysis Center, “Explanation of the 5th edition Japanese Food Standard Component Analysis Manual”, Central Law, July 2001, p.252. Asked.

Teas with different contents of (A) aluminum, (B) magnesium and (C) strictinin using green tea leaves (tea leaves A to H) and commercially available tea leaves (tea leaves I to J) harvested for producing the tea extract of the present invention An extract was produced, and a container-packed green tea beverage to which this was added was prepared, and the effects of suppressing the occurrence of floc and light blue clarification during storage and the body feeling and body taste of the tea beverage were examined.

The manufacturing process of tea extract is as follows. 10 g of tea leaves were poured into hot water at 90 ° C., extracted for 60 minutes with stirring, and filtered through production filter paper (No. 28, manufactured by Advantech Co., Ltd.). The obtained extract was concentrated by a rotary evaporator, dried by a freeze dryer, and pulverized to obtain dry powders of tea extracts of the present invention products 1-5 and comparative products 1-5. The obtained tea extract and three commercially available tea extracts (comparative products 6 to 8) verified the effects of the container-packed tea beverage by the following method.

100 g of green tea leaves blended for tea beverage were extracted for 5 minutes with 3000 g of ion-exchanged water at 60 ° C. to which sodium L-ascorbate had been added to a concentration of 557 ppm, and the tea leaves were separated with a 100 mesh stainless steel filter. (No. 26, manufactured by Advantech Co., Ltd.) to obtain 2700 g of green tea extract. The green tea extract was diluted with ion-exchanged water so that the tannin concentration was 55 mg% (55 mg / 100 mL) (the tannin content was measured according to the iron tartrate reagent method described above), and L-ascorbic acid and hydrogen carbonate. Sodium was added in an amount of 0.3 g per 1000 g of the green tea diluted solution to obtain a green tea beverage preparation. To this green tea beverage preparation solution, 300 mg of the above tea extract is added to 1000 g of the green tea beverage preparation solution, and 300 g in a heat-resistant glass container is filled with a hot pack at 80 ° C., sealed, and retort sterilized (121 ° C., For 10 minutes) to produce a packaged tea beverage. The obtained packaged tea beverage was evaluated by the following methods (1) to (5). The results are shown in Table 1.

(1) Measuring method of aluminum and magnesium contents After each test solution was filtered with a 0.45 μm membrane filter (DISMIC-13HP; ADVANTEC), the aluminum and magnesium contents were determined by inductively coupled plasma emission spectroscopy (ICP-AES). Quantification was performed under the following conditions.
Apparatus: ICP-AES CIROS CCD-M (Rigaku),
Plasma power: 1400W
Pump flow rate: 1 mL / min
Plasma gas flow rate: Ar, 13.0 L / min,
Auxiliary gas flow rate: Ar, 1.0 L / min,
Nebulizer gas flow rate: Ar, 1.0 L / min,
Analysis line: 396.152 nm (aluminum), 279.079 nm (magnesium),
Standard solution: Standard solution for chemical analysis manufactured by Kanto Chemical

(2) Measuring method of strictinin, catechins and theogarin content Each test solution was filtered through a 0.45 μm membrane filter (DISMIC-13HP; ADVANTEC), and then the contents of strictinin, catechins and theogarin were measured by high performance liquid chromatography (HPLC ) Was determined under the following conditions.
Apparatus: Alliance HPLC / PDA system (Nippon Waters Co., Ltd.)
Column: Mightysil RP-18 GP, 4.6 mmφ × 150 mm (5 μm) (Kanto Chemical Co., Inc.)
Mobile phase: Liquid A Acetonitrile: 0.05% phosphoric acid water = 25: 1000
B liquid Acetonitrile: 0.05% phosphoric acid water: methanol = 10: 400: 200 (volume ratio)
Gradient: Linear gradient flow rate from 1% of solution A to 100% of solution B 25 minutes after injection 3 minutes after injection: 1 mL / min
Detection: UV 230 nm (catechins), UV 267 nm (strectinin), UV 275 nm (theogalin)
Column temperature: 40 ° C

(3) Confirmation of occurrence of flocs The prepared packaged tea beverage was stored in a thermostatic chamber at 55 ° C., and the occurrence date of flocs was confirmed.

(4) Clarity change device: SPECTRONIC 20 GENESYS (manufactured by Spectronic Instruments, Inc.)
Method: Remove the supernatant of the container-packed tea beverage solution immediately after preparation and stored at 55 ° C. for 7 days, measure the transmittance (T%) at OD 660 nm, and change the clarity from the difference (ΔT%) between the two. Asked.

(5) Evaluation method of body feeling and body taste: The sensory evaluation by 5 panelists was performed on the packaged tea beverage solution immediately after production and stored at 25 ° C. for 1 month.
Evaluation points: 3 (good), 2 (somewhat good), 1 (bad)
Evaluation: The average evaluation score is 2.4 or more, ◎, 1.7 to 2.3 is ○, and 1.6 or less is ×.

As is apparent from the results in Table 1, Inventions 1 to 5 have a significantly delayed flocation date compared to the additive-free product, and the change in clarity is negligible. Although the original body feeling and richness were maintained, Comparative Products 1 to 8 did not show any floc-inhibiting effect and gradually became clear as the storage progressed, and the change was large. In comparison products 1 to 3, in particular, although the aluminum content was large, the effect of suppressing floc was not recognized due to the increase in the value of formula (I) or formula (II), and the change in clarity was large. The influence of the gallate rate of the added tea extract on the flavor is large, and a comparative product with a high gallate rate has a tendency to increase astringency, and the overall flavor balance is poor. It seemed difficult to maintain the taste.

Extract produced in the step of performing purification using a chelate resin after extraction under acidic conditions using tea leaves E used in Example 1, extraction with addition of citric acid, and extraction without addition The effect was verified.
In extraction under acidic conditions, extraction was performed by adding 1N hydrochloric acid to the extract. The pH of the extract was as shown in Table 2. After the extraction, the pH was adjusted to pH 6 by adding sodium bicarbonate, and then filtered again using production filter paper. Other steps were performed in the same manner as in Example 1 to obtain Invention Products 6 to 9.

  In extraction with addition of citric acid, extraction was performed by adding citric acid and sodium citrate to the extract. The pH of the extract was as shown in Table 2, and was adjusted by the amount of citric acid and sodium citrate added. The addition amount of citric acid shown in Table 2 is shown by converting the total addition amount into the citric acid amount (addition amount with respect to 10 g of tea leaves). Other steps were carried out in the same manner as in Example 1, and invention products 10 to 14 were obtained.

  In the purification method using a chelate resin, an extract was obtained in the same manner as in the step of obtaining invention product 5 of Example 1, and then this extract was filled with 1 mL of chelate resin Diaion CR11 (Mitsubishi Chemical Corporation). The solution was passed through the prepared column to obtain a column passing solution. Other steps were performed in the same manner as in Example 1 to obtain Invention Product 15.

  About the above invention products 6-15, the effect verification at the time of adding to a container-packed tea drink by the method shown in Example 1 was performed. Table 2 shows these results and the results of the invention product 5 in Example 1 and no addition as a reference example.

The results were as shown in Table 2. In inventions 6 to 8 that were subjected to the extraction step under acidic conditions, the aluminum content in the extract was increased by lowering the pH, and the floc suppression effect was increased compared to invention 5 that had no pH adjustment. And clarification was suppressed. However, in Invention Product 9 extracted at pH 1.5, the occurrence of flocs was earlier than in Invention Product 5 due to the increased value of formula (II) due to the increase in the amount of strictinine extracted. In addition, the change in clarity was large with increasing turbidity at the time of addition.

  In each of Invention Products 10 to 14 to which citric acid was added, the amount of aluminum extracted increased, while the amount of magnesium extracted was smaller than the amount of aluminum increased, so the value of formula (I) shifted in the preferred direction. However, since the increase rate of the total weight by citric acid addition exceeded the increase rate of the aluminum in the invention product 13, the effect at the time of tea drink addition was inferior compared with the invention product 12. Further, in the sensory evaluation, a mildness was imparted to the flavor, and it was evaluated that the original body feeling and richness of tea were maintained.

  Inventive product 15 obtained by purifying the extract using a chelating resin does not naturally show an increase effect of aluminum, but the effect of adding to tea beverage is the subject invention because the magnesium content and strictinin content were reduced by the resin treatment. It was better than product 5.

About the invention product 4 (the extract of tea leaves D produced in Kagoshima) produced in Example 1, the effect verification at the time of changing the addition amount to the tea drink was performed.
100 g of jasmine tea leaves blended for tea beverage were extracted with 3000 g of ion-exchanged water at 70 ° C. for 4 minutes, and the tea leaves were separated with a 100 mesh stainless steel filter, and then using filter paper (No. 28, manufactured by Advantech Co., Ltd.). And 2750 g of extract was obtained. This extract was diluted with ion-exchanged water so that the tannin concentration was 40 mg% (40 mg / 100 mL) (the tannin content was measured according to the iron tartrate reagent method described above), and L-ascorbic acid and sodium bicarbonate were used. Was added in an amount of 0.3 g per 1000 g of the diluted solution to obtain a jasmine tea beverage preparation. To this, 50 to 2000 mg of the above tea extract is added to 1000 g of the preparation solution, and 300 g of hot tea is filled in a heat-resistant glass container at 80 ° C. and sealed, and retort sterilization treatment (121 ° C., 10 minutes) is performed. A containerized green tea beverage was produced. The effect of the obtained packaged tea beverage was verified by the method shown in Example 1. The results are shown in Table 3.

Even when added to jasmine tea, the tea extract of the present invention showed the effects of delaying the flock occurrence date, suppressing changes in clarity, and maintaining the body feeling and richness like green tea. Especially about 200 to 1000 ppm added as an addition amount, and adjusting the magnesium / aluminum ratio [(B) / (A)] and the strictinin / aluminum ratio [(C) / (A)] in tea beverages to a preferable range Was more favorable because it was more effective in suppressing flocs and suppressing changes in clarity. On the other hand, as the amount of tea extract added increases, a sense of incongruity such as a reduction in jasmine fragrance is seen, and the overall flavor balance is lost especially for the 2000 ppm additive, and the evaluation of the body feeling and richness is inferior. It was.

By adding the tea extract of the present invention to a packaged tea beverage, the generation of flocs and clarification during long-term storage can be simultaneously suppressed while maintaining the original and slightly cloudy appearance and body feeling and richness of tea. The present invention has industrial applicability in that it is possible to provide a packaged tea beverage.

Claims (5)

(I) Contains the following components (A), (B), (C),
(A) Aluminum: 0.3 to 5%
(B) Magnesium
(C) Strictinin (b) A tea extract satisfying the following formulas (I) and (II).
(I) (B) / (A) ≦ 1
(II) (C) / (A) ≦ 1.5 The method for producing a tea extract according to claim 1, wherein tea leaves are extracted under acidic conditions of pH 2-6. 2. A floc generation inhibitor for a containerized tea beverage comprising the tea extract according to claim 1 as an active ingredient. Adding the tea extract of claim 1;
(A) 0.2-1 mg% aluminum content,
(A) The content weight ratio (B) / (A) of aluminum and (B) magnesium is adjusted to 3.4 or less, The floc generation suppression method of the container-packed tea drink characterized by the above-mentioned. It contains the tea extract according to claim 1,
(I) Contains the following components (A) and (B),
(A) Aluminum: 0.2-1 mg%
(B) Magnesium (b) A packaged tea beverage that satisfies the following formula (III).
(III) (B) / (A) ≦ 3.4