JP5612395B2 - Method for suppressing occurrence of floc in packed tea beverage - Google Patents

Description

  In the present invention, aluminum is added and dissolved in a manufacturing process of a sealed container-packed liquid beverage (hereinafter referred to as “packed tea beverage”) using tea as a main raw material, and a cottony floating substance and / or a precipitate during storage. The present invention relates to a method for suppressing the occurrence of an object (hereinafter referred to as “floc”).

  When the tea leaves are extracted with warm or hot water and then the extract is cooled, white turbidity called cream-down or milk-down occurs immediately. This cream down is particularly likely to occur when black tea is extracted, and its main body is considered to be a complex of caffeine and polyphenols. On the other hand, when the tea beverage is stored for a long period of time, flocs (cotton floats and / or precipitates) are gradually observed. The flocs gradually increase in size and quantity with the passage of time, and eventually grow to particles of a few millimeters, become floating and / or precipitates that can be visually observed, and have an undesirable turbid appearance. give. The occurrence of this floc is found in tea beverages in general, but is a phenomenon that is particularly likely to occur in green tea. The main body of this floc is reported to be 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 is also a report that it is formed by binding to proteins etc. (see Patent Document 1), but it is also assumed that other components such as polyphenols, caffeine, organic acids, metal ions are involved, and causes of flocs and constituents There are many unexplained parts. In addition, this floc occurrence phenomenon is usually treated as an undesired change over time in tea drinks, together with macroscopic changes due to precipitation and turbidity that occur due to a different cause from the above floc occurrence.

  The occurrence of floc in tea beverages gradually occurs in the product after manufacture, so it has not been a major problem with canned beverages, which were the mainstream in the past, but the mainstream of containers is transparent containers such as PET bottles and glass bottles. It has come to be regarded as a problem by moving to. The occurrence of flocs is a factor that significantly impairs the commercial value of tea beverages, such as the appearance of beverage products sealed in such transparent containers, particularly the appearance and loss of microorganisms due to their shape and size. It has become. Therefore, suppressing the occurrence of flocs is one of the extremely important issues in the production of tea beverages.

  Examples of methods for suppressing or preventing the occurrence of secondary turbidity after tea beverage floc and production include, for example, a method of decomposing components considered to be floc-causing substances by enzymatic treatment, ultrafiltration, A method of physically removing by diatomaceous earth filtration, a method of removing the floc-causing component after adsorbing it with an adsorbent substance, a process of removing the green tea leachate, etc. Conventional techniques such as a method for filtering out, a method for adding a component that suppresses the generation of flocs, or a method using a raw material with a low content of the component causing the generation are disclosed. Specific examples of these prior arts include adding ascorbic acid or a salt thereof to a solution obtained by clarification of a warm water extract of green tea by ordinary centrifugation or filtration, and performing an enzyme treatment with an enzyme having hemicellulase activity. A method for producing a green tea beverage that is heat-sterilized by heating (see Patent Document 2), water-soluble tea components obtained by extracting green tea or fresh or dried tea leaves by ultrafiltration, and having a molecular weight of about 10,000 or more A method for producing a clear green tea beverage by substantially removing molecular components (see Patent Document 3), bringing tea extracts containing tannin and amino acids into contact with polyvinyl polypyrrolidone resin, and adsorbing tannin in tea extracts And removing it, the ratio of amino acid / tannin is set to 0.2 to 3.0 (see Patent Document 4). Rubic acid is added to prepare an acidic region, which is rapidly cooled, and then the extract is filtered by centrifugation, and the extract is clarified by filtration through a filter aid, after which the extract is clarified. A method for producing a green tea beverage in which the pH of the tea is adjusted to a neutral range (see Patent Document 5), and adding a fucoidan-containing material to the tea beverage and the tea extract, thereby producing a cotton-like precipitate (floc) generated during storage of the tea beverage There is a method for preventing the occurrence of the above (see Patent Document 6). In addition to these methods, flocs generated after production are focused on strictinin, which is one of the causative substances, and tea leaves are selected using strictinin in tea leaves as an index to limit the strictinin content in tea beverages. There has also been proposed a method (see Patent Document 1) for preventing the above.

JP 2003-235451 A JP-A-8-228684 JP-A-4-45744 Japanese Patent Laid-Open No. 9-220055 JP-A-4-31348 JP 2000-116327 A

Takeo Teiichi, Soft Drinks Technical Data, No. 1, 1993, P85

  Various methods as described above have been disclosed as methods for suppressing the occurrence of floc and secondary turbidity in tea beverages. However, these methods have at least the following drawbacks. For example, in the method of providing a special manufacturing process such as ultrafiltration or filtration after inducing precipitation, a new manufacturing facility is required and the process becomes complicated. In addition, the method of changing the content component by enzyme treatment, the method of removing a specific content component by filtration treatment, etc., and the method of adding a fucoidan-containing material disturb the balance of the components originally contained in the tea infusion. For this reason, the influence on drinking and flavor is inevitable. In particular, high molecular weight polysaccharides may cause flocs, but they have an important role in the body feeling of tea drinks. There is a problem that even if the purpose of imparting storage stability is achieved, it becomes different from a full-fledged tea in order to make it drastically damaged and a smooth drinking sensation. In addition, in the method using the enzyme treatment, not only the reaction time indispensable for the enzyme reaction greatly impairs the productivity, but also causes undesired changes in the content components such as loss of aroma components and coloring due to oxidation of catechins, etc. It becomes. In addition, the method of selecting tea leaves using the ingredients considered to cause flocs as an index is an effective means in terms of preventing flocs from occurring in advance, but it is not a reliable method. It is impossible to completely prevent the occurrence of In addition, since this method inevitably limits the tea leaves that can be used, it is difficult to select a tea leaf that focuses on the flavor, and it is difficult to achieve the purpose of providing a flavorful tea beverage that is the original purpose. It becomes. As described above, none of the techniques disclosed heretofore can satisfactorily satisfy the two points of suppressing the occurrence of flocs and maintaining the original flavor of tea. Accordingly, an object of the present invention is to provide a simple and effective method for suppressing the occurrence of flocs in a packaged tea beverage that can overcome all the above-mentioned drawbacks.

  As a result of intensive studies to solve the above problems, the present inventors have surprisingly found that when aluminum is added and dissolved during the production of tea beverage, the occurrence of floc during storage is suppressed.

Based on the above knowledge, the flock generation suppression method during storage of the transparent plastic container-packed green tea beverage of the present invention, which has been completed based on the above knowledge, as claimed in claim 1, when drinking aluminum at any stage of the production process It is characterized by adding 0.5 ppm or more and 20 ppm or less as a concentration and dissolving (except for the case where aluminum is added in the form of a green tea extract) .
Moreover, the floc generation inhibitor at the time of the preservation | save of the transparent plastic container filling green tea drink of this invention is ammonium aluminum sulfate (baked ammonium alum), potassium aluminum sulfate (baked alum), ammonium aluminum sulfate. At least one of 12 water (ammonium alum), potassium aluminum sulfate and 12 water (alum or potash alum) is used as an active ingredient, and the concentration of aluminum at the time of drinking can be increased by adding and dissolving at any stage of the manufacturing process. It is used as 0.5 ppm or more and 20 ppm or less.
Moreover, the manufacturing method of the transparent plastic container-packed green tea drink by which floc generation | occurrence | production at the time of the preservation | save of this invention was suppressed is a hot water used when extracting a tea leaf, hot water, or a tea extract as described in Claim 3. Alternatively, when preparing the tea preparation liquid, aluminum is added and dissolved in a concentration of 0.5 ppm to 20 ppm as a drinking concentration, and this preparation liquid is filled in a sealed container (however, aluminum is a form of green tea extract) Except for the mode of addition in step 1) .
Moreover, the transparent plastic container-packed green tea beverage in which floc generation at the time of storage of the present invention is suppressed is, as described in claim 4, as aluminum, ammonium aluminum sulfate (baked ammonium alum), potassium aluminum sulfate (baked alum), ammonium aluminum sulfate. · At least one of 12 water (ammonium alum) and potassium aluminum sulfate · 12 water (alum or potash alum) is added, and 0.5 ppm to 20 ppm of aluminum is dissolved .

  The floc occurrence inhibitor of the tea beverage of the present invention can suppress floc occurrence of the container-packed tea beverage over a long period of time while maintaining the original flavor of tea. Further, according to the method for suppressing the occurrence of flocs in packaged tea beverages, special equipment is not required, and existing facilities can be used. Therefore, it is possible to provide a tea beverage that has excellent storage stability and retains the original flavor of the tea beverage as it is.

Hereinafter, the present invention will be described in detail. The “tea beverage” in the present invention is a beverage extracted and processed from tea leaves ( camellia sinensis ), stems, grains such as brown rice and wheat, or leaves, stems, roots, etc. of various plants, Or the tea drink obtained by mixing these is also contained. “Packing with containers” means a state where metal, glass, plastic, paper containers combined with metal or plastic film, etc. are filled and sealed. Especially, a transparent glass bottle or a main component of polyethylene terephthalate is used. When using a transparent plastic container such as a molded container (so-called PET bottle) or a multilayer molded container provided with an oxygen barrier layer or the like, the contents are visible, so it is particularly important to suppress the occurrence of flocs. However, it is not limited to these containers.

  The aluminum that can be used in the method for suppressing the occurrence of flocs in a containerized tea beverage of the present invention may be in any form as long as it can dissolve an effective amount, for example, contains aluminum. In addition to natural materials, ammonium aluminum sulfate, potassium aluminum sulfate, sodium aluminum sulfate, aluminum chloride, aluminum bromide, aluminum borate, aluminum phosphate, aluminum nitrate, aluminum sulfate, aluminum trifluoride, aluminum acetate, aluminum lactate, lauric acid Inorganic and organic aluminum salts such as aluminum, aluminum oleate, and aluminum stearate can be used. Further, these aluminum salts may be used in any form even if hydrates are used. Among these, ammonium aluminum sulfate (baked ammonium alum), potassium aluminum sulfate (baked alum) and their hydrates ammonium aluminum sulfate 12 water (ammonium alum), potassium aluminum sulfate 12 water (alum or potash alum) are It is suitable because it is approved as a food additive.

  The method for suppressing the occurrence of flocs in a containerized tea beverage of the present invention can be easily carried out by adding an effective amount of aluminum and dissolving it in a general tea beverage production process. As a general tea beverage production process, for example, tea leaves as raw materials are first extracted with 20 to 50 times the weight of hot water or hot water. The extraction time and temperature are appropriately adjusted according to the type and purpose of the tea raw material to be used. Usually, extraction is performed at 45 ° C. or higher and 95 ° C. or lower for 3 minutes to 30 minutes, and stirring is performed as necessary. Next, a solid extract such as tea husk is solid-liquid separated by filtration or centrifugation to obtain a tea extract. Water is added to this to dilute to a concentration suitable for green tea beverages to obtain a blended solution. At this time, ascorbic acid or a salt thereof is added as necessary, and the pH is adjusted with sodium bicarbonate or the like. Finally, this preparation is filled into a sealed container such as a can or a plastic bottle to produce a product. Moreover, a sterilization process is included in these processes as needed. The floc generation suppressing method of the present invention can be carried out by adding an effective amount of aluminum to the solution and dissolving it at any stage of these steps. Aluminum may be added and dissolved in the preparation of hot water or hot water used when extracting tea leaves, or tea extract after solid-liquid separation of tea leaves, or preparation liquid. It is particularly preferable in terms of work efficiency to add and dissolve it at the stage of diluting into a preparation solution.

  The amount of aluminum added in the floc generation suppressing method of the present invention may be appropriately adjusted according to the type and amount of raw tea leaves, the extraction method, the form of the final product, and the active ingredient content in the fraction of the present invention. Usually, the aluminum concentration during drinking is preferably 0.2 ppm or more and 20 ppm or less, more preferably 0.5 ppm or more and 10 ppm or less, and most preferably 1 ppm or more and 5 ppm or less. When added at a concentration exceeding 20 ppm, the effect of suppressing the generation of flocs is exhibited, but polyphenol components such as catechin may form a bond with aluminum and cause precipitation, or may adversely affect the human body. This is not desirable. On the other hand, an addition amount of 0.2 ppm or less is not desirable because there is a possibility that the intended floc generation suppression effect cannot be expected.

  The method for suppressing floc generation of a container-packed tea beverage of the present invention can obtain a sufficient effect even if it is carried out alone, but it is a known prior art that suppresses generation of floc and starch as necessary, that is, a polymer by enzyme treatment. Combined with methods of degrading polysaccharides, methods of microfiltration such as ultrafiltration and diatomaceous earth filtration, methods of removing precipitates after promoting the generation of precipitates, methods of using tea leaves with less causative substances, etc. May be.

  In addition to container-packed tea beverages, aluminum, which is an active ingredient of floc occurrence inhibitor for container-packed tea beverages, is made into beverages by diluting with water, candy such as candy, gum, jelly, etc. It can also be used as an active ingredient of floc generation inhibitor of tea concentrate extract as a raw material for cosmetics and cosmetics. The amount of aluminum added to the tea concentrated extract may be an effective amount for suppressing floc generation according to the concentration level of the extract. For example, in the case of a green tea concentrated extract concentrated to 10 times the drinking concentration, the aluminum concentration is 2 ppm. It is preferably 200 ppm or less, more preferably 5 ppm or more and 100 ppm or less, and most preferably 10 ppm or more and 50 ppm or less.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.

Example 1:
100 g of green tea leaves were extracted for 5 minutes with 3000 g of ion exchange water at 60 ° C. to which 1.67 g of sodium ascorbate had been added, and the tea leaves were separated with a 100 mesh stainless steel filter. Subsequently, the mixture was filtered using a filter paper (No. 26, manufactured by Advantech Co., Ltd.) to obtain 2700 g of green tea extract. This green tea extract is diluted with ion-exchanged water so as to have a drinking tannin concentration (tannin amount 55 mg%, iron tartrate absorptiometry), and 0.3 g of L-ascorbic acid and sodium bicarbonate is added to 1000 g of this diluted solution. A green tea preparation solution was prepared by adding. Alum (potassium aluminum sulfate, 12 water, manufactured by Wako Pure Chemical Industries, Ltd.) is added to the green tea mixture so as to have a predetermined concentration, and the mixture is heated to about 80 ° C., and then added to a heat resistant glass container. 300 g each was hot-packed and sealed, and retort sterilization (121 ° C., 10 minutes) was performed to obtain a green tea beverage packed in a container. On the other hand, the same treatment was performed as a control for those in which the preparation solution was filled in a heat-resistant glass container as it was.

  The container-packed green tea beverage obtained above was stored in a thermostat at 25 ° C., and the results of visual observation of the occurrence of floc over time during that time are shown in Table 1.

  As is apparent from Table 1, flocs during storage of the green tea beverage packed in the container were confirmed to have a delayed effect in the aluminum-added group, whereas the flocs were generated in the control group three days later. When the addition amount was 2 ppm or more, generation of floc was not observed for over 1 month. Moreover, in the test plot where the occurrence of floc was observed, a phenomenon that the cloudy appearance peculiar to green tea changed to a clear appearance with the occurrence of floc was observed. On the other hand, when 50 ppm was added as the aluminum concentration, generation of floc was suppressed, but generation of yellow precipitates different from floc was observed immediately after the start of the test. Moreover, when the sensory test was performed about the preparation liquid of 20 ppm or less as an aluminum concentration after drink adjustment, the difference in an external appearance and flavor was not recognized by the control group and each aluminum addition group.

Example 2:
Instead of alum, aluminum sulfate (Al ₂ (SO ₄ ) ₃ , manufactured by Wako Pure Chemical Industries, Ltd.), aluminum nitrate nonahydrate (Al (NO ₃ ) ₃ · 9H ₂ O, manufactured by Wako Pure Chemical Industries, Ltd.) ), Aluminum chloride (AlCl ₃ , manufactured by Kanto Chemical Co., Inc.) was used in the same manner as in the test method described in Example 1, except that 4 ppm was added as the aluminum concentration. As a comparative example, the same test was conducted for the sodium salt of the above compound. Table 2 shows the results of observation of the effect of suppressing floc generation.

  From the results shown in Table 2, since the floc generation suppression action was confirmed in any of the aluminum compound addition sections, the floc generation suppression action of the present invention was not observed at all in the comparative example. Is clearly the effect of aluminum.

Example 3:
The relationship between the occurrence of flocs during the storage test in Example 1 and the increase in transparency was confirmed.
In the test, a containerized tea beverage was prepared in the same manner as in Example 1. The addition concentration of alum was 0, 0.2, 0.5, 1.0, 2.0, and 5.0 ppm in terms of aluminum. The obtained packed tea beverage is stored in a thermostatic chamber at 25 ° C., and after visually observing the beverage solution, a part of the surface layer is aseptically and gently removed, and a spectrophotometer (SPECTRONIC 20 GENESYS, Spectronic Instruments, Inc.) and the transmittance at OD 660 nm was measured over time for one month. Table 3 shows the observation results of the transmittance and the state of floc occurrence by visual observation. The underline in the table indicates that the occurrence of floc was confirmed.

  From the results shown in Table 3, it was clarified that the permeability of the solution increases due to the occurrence of floc. This was thought to be because the polysaccharides and proteins that existed as fine particles floating in the solution were precipitated as flocs and changed from a thin, turbid appearance to a clear solution. On the other hand, the change in transmittance and the occurrence of floc were suppressed by adding aluminum. In general, in tea beverages, a clarification process is performed in which fine filtration is performed using diatomaceous earth or a filtration membrane as a means of avoiding flocs during storage, which inevitably impairs the body feeling inherent in tea beverages. However, according to the present method, it can be said that a stable storage state can be maintained without providing such a process and maintaining the original throat of tea.

  As described above, the floc occurrence suppression method of the present invention does not require a special device, and can easily suppress the occurrence of flocs over a long period of time using existing equipment, while maintaining the original flavor of green tea. It can be used for the production of quality container-packed tea beverages.

Claims (4)

Any stage aluminum 0.5ppm or 20ppm or less added to the floc generation control method during storage of the transparent plastic packaged green tea beverage, wherein the lyse the concentration at drinking in the manufacturing process (although green tea aluminum Except for the mode of addition in the form of an extract) . As aluminum, at least one of ammonium aluminum sulfate (baked ammonium alum), potassium aluminum sulfate (baked alum), ammonium aluminum sulfate-12 water (ammonium alum), potassium aluminum sulfate-12 water (alum or potash alum) is an active ingredient, A floc formation inhibitor during storage of a green tea beverage packed in a transparent plastic container, wherein the concentration of aluminum at the time of drinking is 0.5 ppm or more and 20 ppm or less by being added and dissolved in any stage of the production process . When preparing hot water or hot water used for extracting tea leaves, or tea extract or tea preparation liquid, aluminum is added and dissolved at a concentration of 0.5 ppm to 20 ppm as a drinking concentration, and this preparation liquid is sealed. A method for producing a green tea beverage stuffed in a transparent plastic container in which floc generation during storage is suppressed, characterized in that the container is filled (except for an aspect in which aluminum is added in the form of a green tea extract) . As aluminum, at least one of ammonium aluminum sulfate (baked ammonium alum), potassium aluminum sulfate (baked alum), ammonium aluminum sulfate · 12 water (ammonium alum), potassium aluminum sulfate · 12 water (alum or potash alum) is added, 0 A green tea beverage packed in a transparent plastic container with suppressed floc generation during storage, wherein aluminum of 5 ppm or more and 20 ppm or less is dissolved .