JP6040024B2 - Method for producing blended tea beverage - Google Patents

Description

  The present invention relates to a method for producing a blended tea beverage.

Tea drinks made from multiple types of tea ingredients made from tea leaves and grains are called so-called “blend tea drinks” and can express various flavors that cannot be expressed with a single tea ingredient. In addition, it has the advantage of being able to ingest useful components of multiple types of natural materials.
In addition, blended tea beverages are preferred to have a refreshing taste free from miscellaneous tastes and unpleasant tastes, and barley, brown rice, corn and the like are often used as cereal raw materials. For example, as a method for producing barley tea without miscellaneous taste or taste, before pouring hot water into barley tea grains and starting the extraction, hot water is passed through the barley tea grains for a certain period of time, A method of performing extraction with hot water has been proposed (Patent Document 1).

  On the other hand, beverages containing high concentrations of non-polymer catechins are known to have health functions and are sold as non-tea beverages such as green tea beverages, sports drinks, and carbonated beverages (Patent Documents). 2).

JP-A-6-261686 JP 2002-142777 A

The present inventors have studied to develop a blended tea beverage containing non-polymer catechins and a cereal extract. However, when a green tea extract was blended with the grain extract and sterilized by heating, bitterness was generated, and the bitterness was found to be more obvious when the concentration of non-polymer catechins was increased. And it turned out that the bitter taste does not occur in cereal extracts that do not contain non-polymer catechins, but is a specific phenomenon that occurs when non-polymer catechins coexist in the cereal extract. did.
Accordingly, an object of the present invention is to provide a method for producing a blended tea beverage in which bitterness is suppressed despite the use of cereal grains as at least a tea raw material and the inclusion of non-polymer catechins.

  The present inventors have studied in detail the grain raw material based on the hypothesis that the bitter taste when non-polymer catechins coexist is derived from the grain raw material of the grain extract. As a result, it was found that a bitter taste was generated specifically when a grain extract obtained from a grain raw material containing pigeons was used. And before producing an extract from tea ingredients containing pigeons, the pigeons are washed in contact with water, and a certain amount of the washings are discharged, thereby suppressing bitterness when non-polymer catechins coexist. I found out that I can do it.

That is, the present invention is a method for producing a blended tea beverage containing a non-polymer catechin using a grain containing at least wheat as a tea raw material,
The following steps (1) and (2):
(1) A step of bringing water into contact with grains containing pigeons, discharging 0.05 to 4 times the washing water with respect to the total amount of the grains in contact with water to obtain washed grains, and ( 2) Provided is a method for producing a blended tea beverage, which includes a step of extracting water by bringing water into contact with a tea raw material containing the washed cereal and obtaining an extract.

  According to the present invention, a blended tea that uses grains containing at least pigeons as a tea raw material, has a non-polymer catechin, has a reduced bitter taste, and has richness and aroma. A beverage can be produced by a simple operation.

  The blended tea beverage of the present invention is produced by using at least one kind selected from the grains and tea ingredients other than the grains, using grains containing at least wheat as a tea ingredient.

The wheat to be used may be pre-gelatinized, germinated, or pulverized by a pulverizer.
The pigeons may be roasted or non-roasted, but are preferably roasted from the viewpoint of imparting aroma. As for roasting conditions, for example, the roasting temperature is preferably 180 to 350 ° C., more preferably 200 to 300 ° C., and the roasting time is preferably 10 to 120 minutes, more preferably 15 to 60 minutes. . For the roasting, a known device such as a rotary roasting machine can be used.

Grains other than pigeons are not particularly limited as long as they are mainly starchy and edible plant seeds, and examples thereof include wheat, rice, beans, and minor grains. In this invention, the 1 type (s) or 2 or more types chosen from wheat, rice, beans, and cereals are preferable.
Examples of barley include barley, wheat, rye, buckwheat, and barley. Examples of rice include brown rice. Examples of the beans include soybeans, black soybeans, broad beans, kidney beans, red beans, shrimp, cowpeas, groundnuts, peas, and mungbeans. Further, examples of the minor grains include buckwheat, corn, white sesame, black sesame, cocoon, cocoon, cocoon, and kinuwa. These can be used alone or in combination of two or more. Especially, it is preferable to contain the 1 type (s) or 2 or more types chosen from barley, brown rice, a soybean, and corn from a viewpoint of provision of richness and aroma. In addition, when using together 2 or more types of grains other than pigeons, those ratios can be suitably determined according to the kind of grain.

As in the case of the wheat, the grains other than the wheat can be either pre-gelatinized, germinated, or pulverized by a pulverizer.
In addition, grains other than pigeons may be roasted or non-roasted, but are preferably roasted from the viewpoint of imparting aroma. The roasting conditions can be appropriately selected depending on the type of grain. For example, the roasting temperature is preferably 180 to 350 ° C., more preferably 200 to 300 ° C., and the roasting time is preferably 10 to 120 minutes, more preferably 15 to 60 minutes. For the roasting, a known device such as a rotary roasting machine can be used.

Examples of tea materials other than cereals include foliage of Camellia sinensis species and foliage other than Camellia sinensis species. These can be used alone or in combination of two or more.
Since non-polymer catechins are usually contained in the foliage of Camellia sinensis sp., For example, by using the foliage of Camellia sinensis sp. A blended tea beverage containing sucrose can be obtained.

  Examples of the stems and leaves of the Camellia sinensis species include tea leaves selected from C. var. Sinensis (including Yabutaki species), C. var. Assamica, and hybrids thereof. Tea leaves can be classified into non-fermented tea, semi-fermented tea, and fermented tea depending on the processing method. Examples of non-fermented tea include green tea such as sencha, bancha, mochi tea, kettle tea, stem tea, stick tea, and bud tea. Examples of the semi-fermented tea include oolong tea such as iron kannon, color type, golden katsura, and martial arts tea. Furthermore, as fermented tea, black teas, such as Darjeeling, Assam, Sri Lanka, are mentioned, for example. Here, “green tea, oolong tea, black tea” is not a tea extract used for drinking but a tea raw material for obtaining the tea extract. These can use 1 type (s) or 2 or more types. Among these, green tea is preferable from the viewpoint of the content of non-polymer catechins. In addition, tea leaves, stem tea, and stick tea may be subjected to a burning process.

  In addition, tea ingredients other than grains include stem leaves other than Camellia sinensis, such as ginkgo biloba leaves, bamboo shoots, loquat leaves, mulberry leaves, wolfberry leaves, chuchu leaves, komatsuna, rooibos, kumazasa, Examples include dokudami, acha-kul, honeysuckle, camellia, persimmon, kawara ketsumei, gymnema sylvestre, jade tea (walnut family), persimmon tea (rose family), and yellow aloe vera. In addition, herbs such as chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip, rosemary and the like can also be used. These can use 1 type (s) or 2 or more types.

  The method for producing a blended tea beverage of the present invention includes the following steps (1) and (2). Hereinafter, each step will be described in detail.

Process (1)
In this step, first, water is brought into contact with grains containing pigeon and washed. Thereby, the causative substance of bitterness adhering to the pigeon can be washed away with water.
The grain to be brought into contact with water may be only pigeons, and if pigeons are contained, one or more grains other than those may be used. In addition, when using barley as a tea raw material among grains other than pigeons, it is preferable not to wash barley from the viewpoint of imparting richness and aroma.

  Examples of the water used for the contact include tap water, distilled water, ion-exchanged water, and the like, which can be appropriately selected and used.

  The amount of water to be contacted is not particularly limited as long as it is sufficient to bring water into contact with the surface of the pigeons and a desired amount of washing water can be discharged, but it is 0 with respect to the total amount of grains to be contacted with water. 0.5 times or more is preferable, 1 times or more is more preferable, 1.5 times or more is more preferable, 1.8 times or more is more preferable, 2 times or more is more preferable, and 8 times or less is more preferable Is preferably 6 times by mass or less, more preferably 5 times by mass or less, still more preferably 4 times by mass or less, and still more preferably 3.5 times by mass or less. The range of the amount of water used is preferably 0.5 to 8 times, more preferably 1 to 6 times, still more preferably 1.5 to 5 times, and still more preferably 1.8 to 4 times. More preferably, it is 2 to 3.5 times by mass.

  Further, the amount of water to be contacted is preferably 0.5 times by mass or more, more preferably 1 times by mass or more, still more preferably 1.5 times by mass or more, and even more preferably 1.8 times by mass or more with respect to the wheat. 2 times by mass or more is more preferable, and 8 times by mass or less is preferable, 6 times by mass or less is more preferable, 5 times by mass or less is further preferable, 4 times by mass or less is further preferable, and 3.5 times by mass or less is still more preferable. preferable. The range of the amount of water used is preferably 0.5 to 8 times by mass, more preferably 1 to 6 times by mass, still more preferably 1.5 to 5 times by mass, and still more preferably 1. It is 8-4 mass times, More preferably, it is 2-3.5 mass times.

  In addition, when water is brought into contact with cereals containing pigeons, the water is absorbed by the cereals. Therefore, it is preferable to determine the amount of water to be brought into contact in consideration of the amount of water absorption. For example, prior to actual operation, the amount of water absorption can be measured for each type of grain to be cleaned, and the amount of water used can be determined from the total amount of water absorption acquired and the desired amount of cleaning water discharged.

  The temperature of the water to be contacted is preferably 5 ° C. or higher, more preferably 30 ° C. or higher, further preferably 60 ° C. or higher, more preferably 75 ° C. or higher, and preferably 100 ° C. or lower, more preferably from the viewpoint of bitterness suppression. Is 99 ° C. or lower, more preferably 95 ° C. or lower, and still more preferably 93 ° C. or lower. The temperature range of such water is preferably 5 to 100 ° C, more preferably 30 to 99 ° C, still more preferably 60 to 95 ° C, still more preferably 70 to 93 ° C, and further preferably 75 to 90 ° C.

  From the viewpoint of preventing extraction of useful components, the contact time with water is preferably 30 minutes or less, more preferably 10 minutes or less, still more preferably 5 minutes or less, still more preferably 3 minutes or less, still more preferably 2 minutes or less, More preferably, it is 1 minute or less, and from the viewpoint of bitterness suppression, it is preferably 15 seconds or more, more preferably 30 seconds or more, and even more preferably 40 seconds or more. The range of contact time with water is preferably 15 seconds to 30 minutes, more preferably 15 seconds to 30 minutes, still more preferably 30 seconds to 5 minutes, still more preferably 40 seconds to 3 minutes, still more preferably 40. Second to 2 minutes, more preferably 40 seconds to 1 minute.

As a contact method with water, any of a batch method and a column method can be performed.
In the batch method, water is charged into a container, and grains containing pigeons are put therein.
In the case where only the wheat is washed by the batch method, the washing can be performed by charging water into the container and putting the wheat into the container.
In the batch method, when grains other than pigeons are used together with pigeons, grains containing pigeons may be charged all at once in the water charged in the container. By doing, the contact time of water and each grain can be changed, and the freedom degree of flavor adjustment can be raised.

In the column method, grains containing pigeons are charged in a container, and then water is supplied. In the column method, water can be supplied from the top of the charged grain or from the bottom of the charged grain. A part of the grain can be washed by supplying water from the bottom.
When only the wheat is washed by the column method, the wheat is fed into a column type extractor and water is supplied into the column.
When washing with grains other than pigeons together with pigeons in the column method, grains containing pigeons may be mixed and charged in the column, but by feeding grains containing pigeons in layers, as a raw material A part of the grain to be used can be selectively washed, and the degree of freedom in adjusting the flavor can be increased. Moreover, by controlling the water supply speed, the contact time of each grain with water can be controlled, and the degree of freedom in flavor adjustment can be increased.
Furthermore, only wheat can be washed by charging pigeons in the lowermost layer and supplying water from the lower part.

As an apparatus used for the batch method and the column method, any apparatus generally used in the technical field can be used without any particular limitation.
As another contact method, a method in which grains containing water and wheat are simultaneously put into a container is possible, but from the viewpoint of management of contact time between grains containing wheat and water, the above-described batch method or column is used. The method is preferred.

Next, in this step, after contact with water, the washing water is discharged to obtain washed grains. Thereby, the causative substance of bitterness adhering to the pigeon can be removed.
The discharge amount of the washing water is 0.05 to 4 times by mass with respect to the total amount of the grains brought into contact with water, but from the viewpoint of further bitterness suppression, 0.1 mass times or more is preferable, and 0.3 More preferably times by mass, more preferably by 0.5 times by mass or more, and from the viewpoint of imparting richness and fragrance, it is preferably 3 times by mass or less, more preferably 2 times by mass or less, still more preferably 1 by mass or less. . The range of the amount of washing water discharged is preferably 0.1 to 3 times by mass, more preferably 0.3 to 3 times by mass, and still more preferably 0.3 to the total amount of cereal in contact with water. It is -2 mass times, More preferably, it is 0.5-1 mass times.

  In addition, from the viewpoint of further bitterness suppression, the wash water discharge amount is preferably 0.05 times by mass or more, more preferably 0.1 times by mass or more, and more preferably 0.3 times by mass or more with respect to the wheat. More preferably, 0.5 times by mass or more is more preferable, and from the viewpoint of imparting richness and fragrance, 4 times by mass or less is preferable, 3 times by mass or less is more preferable, 2 times by mass or less is further more preferable, and 1 mass by mass The following is more preferable and 0.9 mass times or less is more preferable. The range of the discharge amount of the washing water is preferably 0.05 to 4 times by mass, more preferably 0.1 to 3 times by mass, more preferably 0.3 to 3 times by mass with respect to the wheat. Preferably it is 0.3-2 mass times, More preferably, it is 0.5-1 mass times, More preferably, it is 0.5-0.9 mass times.

  In this step, as long as the washing water within the above range can be discharged, a part of the washing water may remain in the container used for washing or in the column type extractor. The amount of remaining water is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 1% by mass or less, and still more preferably substantially the entire amount is discharged with respect to the dry mass of the washed cereal.

Step (2)
In this step, extraction is performed by bringing water into contact with tea raw materials containing washed grains. Thereby, an extract with reduced causative substances that cause bitterness when coexisting with non-polymer catechins can be obtained.

  As a tea raw material used in this step, one or more kinds selected from unwashed grains and tea raw materials other than grains may be used as long as washed grains are included.

  The ratio of pigeon to the total amount of tea raw material used for extraction is usually 1 to 100% by mass, preferably 2% by mass or more, more preferably 3% by mass or more, from the viewpoint of imparting richness and aroma. More preferably, it is 5 mass% or more, and preferably 75 mass% or less, more preferably 50 mass% or less. The range of the ratio of the wheat is preferably 2 to 75% by mass, more preferably 2 to 50% by mass, and further preferably 5 to 50% by mass with respect to the total amount of the tea raw material used for extraction.

As the extraction method, known methods such as kneader extraction, stirring extraction, drip extraction, column extraction and the like can be employed. For example, when the step (1) is performed by a batch method, it can be extracted by the following methods a) to e), for example.
a) Into a kneader extractor or a stirring extractor, wash grains and, if desired, tea ingredients other than the wash grains are put in a batch and extracted.
b) Into the kneader extractor or the stirring extractor, the washed grains and, if desired, the tea raw materials other than the washed grains are introduced in order from the longest extraction time and extracted.
c) A drip extractor or a column type extractor is charged with washed grains and optionally tea ingredients other than washed grains and extracted. In addition, the preparation order of a tea raw material is not specifically limited.
d) In a drip extractor or a column type extractor, wash grains and optionally tea ingredients other than the washed grains are layered for each type and extracted.
e) A drip extractor or a column type extractor is charged with the washed grains and, if desired, tea ingredients other than the washed grains in order from the one with the longer extraction time, and extracted.

  In addition, when step (1) is performed by the column method, tea ingredients other than washed grains are further charged into the column after the completion of step (1) if desired, and water is supplied into the column for extraction. Can do. In this case, the method of supplying water is not particularly limited. For example, even if water is supplied into the column in either an upward flow or a downward flow, or water is supplied by shower from above the column, these may be combined. You may go.

  The extraction magnification (the mass of the extraction liquid / the total amount of the tea raw material) and the extraction time are not uniform depending on the extraction method, scale, etc., and can be appropriately determined. For example, the extraction magnification is preferably 15 to 80 times, more Preferably it is 20-70 times, More preferably, it is 25-50 times, Moreover, extraction time becomes like this. Preferably it is 15-60 minutes, More preferably, it is 20-40 minutes.

  Moreover, as water used for extraction, tap water, distilled water, ion-exchange water etc. are mentioned, for example, Among these, ion-exchange water is preferable from the surface of taste.

  The temperature of water used for extraction is preferably 50 ° C. or higher, more preferably 70 ° C. or higher, more preferably 80 ° C. or higher, further preferably 85 ° C. or higher, and preferably 100 ° C. from the viewpoint of extraction efficiency and flavor. Hereinafter, it is more preferably 98 ° C. or less, further preferably 95 ° C. or less. The temperature range of water is preferably 50 to 100 ° C, more preferably 70 to 100 ° C, still more preferably 80 to 100 ° C, and still more preferably 85 to 95 ° C.

  In addition, after extraction, the obtained extract may be cooled, and impurities and the like may be separated by filtration and / or centrifugation.

The blended tea beverage obtained by the production method of the present invention has reduced bitterness despite containing non-polymer catechins.
The concentration of non-polymer catechins in the blended tea beverage is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, from the viewpoint of physiological effects. From a viewpoint of bitterness reduction, 1 mass% or less is preferable, 0.6 mass% or less is more preferable, and 0.4 mass% or less is still more preferable. The range of the content of non-polymer catechins in the blended tea beverage is preferably 0.03 to 1% by mass, more preferably 0.05 to 0.6% by mass, and still more preferably 0.1 to 0. 4% by mass. Here, in the present specification, “non-polymer catechins” refers to non-epimeric catechins such as catechin, gallocatechin, catechin gallate and gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin. It is a general term that includes epi-catechins such as gallate, and the content of non-polymer catechins is defined based on the total amount of these eight types. In addition, in this invention, what is necessary is just to contain at least 1 sort (s) among these 8 types of non-polymer catechins.

  In order to adjust the concentration of non-polymer catechins, for example, a method of producing a blended tea beverage by using washed grains and Camellia sinensis sp. In this case, the charge amount of Camellia sinensis sp. May be adjusted, and may be concentrated or diluted after extraction if necessary. Further, stems and leaves other than Camellia sinensis may be used as the tea material.

  Moreover, the method of mix | blending the extract obtained at the process (2) and the tea extract obtained from the foliage of Camellia sinensis seed | species produces the tea blend. In this case, what is necessary is just to adjust suitably each compounding quantity of the extract obtained at the process (2), and the tea extract obtained from the foliage of Camellia sinensis sp. Moreover, you may mix | blend the extract obtained from stems and leaves other than a Camellia sinensis species.

As a method for producing a tea extract obtained from a foliage of Camellia sinensis species and an extract obtained from a foliage other than Camellia sinensis species, a known extraction method similar to the above-mentioned step (2) is appropriately employed. can do.
As these tea extracts, you may use the concentrate which removed a part of solvent from this tea extract, and raised the density | concentration of the useful component. There are various types of tea extracts such as solids, aqueous solutions, and slurries. The concentrate can be prepared, for example, by the method described in JP-A-59-219384, JP-A-4-20589, JP-A-5-260907, JP-A-5-306279, and the like. . In addition, as tea extracts obtained from the stems and leaves of Camellia sinensis, for example, commercially available products such as “Polyphenone” from Mitsui Norin, “Theafuran” from ITO EN, and “Sunphenon” from Taiyo Kagaku are used. May be.
Further, a purified tea extract may be used.

  For blended tea beverages, for example, sour seasonings, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, antioxidants, perfumes, various esters, pigments, etc. Additives such as emulsifiers, preservatives, seasonings, sweeteners, fruit juice extracts, vegetable extracts, nectar extracts, malt extracts, and quality stabilizers can be used alone or in combination.

  The pH (20 ° C.) of the blended tea beverage is preferably 5.0 to 7.0, more preferably 5.2 to 6.7, from the viewpoints of stability and flavor of non-polymer catechins, and 5.5 to 5.5 is more preferable. 6.5 is more preferable.

  The obtained blended tea beverage is filled in a normal packaging container such as a molded container (so-called PET bottle) mainly composed of polyethylene terephthalate, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle. be able to. In this case, for example, when the container can be heat sterilized after being filled in a container such as a metal can, it can be manufactured under the sterilization conditions stipulated in the applicable regulations (the Food Sanitation Law in Japan). For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted.

The present invention discloses the following manufacturing method regarding the above-mentioned embodiment.
<1>
A method for producing a blended tea beverage using grains containing pigeons as at least a tea raw material and containing non-polymer catechins,
The following steps (1) and (2):
(1) A process of obtaining washed grains by discharging water containing 0.05 to 4 times mass of washing water with respect to the total amount of grains contacted with water and washing with grains containing pigeons, and ( 2) A method for producing a blended tea beverage, comprising a step of extracting water by bringing water into contact with a tea raw material containing the washed cereal and obtaining an extract.

<2>
The method for producing a blended tea beverage according to the above <1>, wherein the cereal preferably has one or more of a pregelatinized product, a germinated product, and a pulverized product.
<3>
The method for producing a blended tea beverage according to <1> or <2> above, wherein the cereal is preferably roasted or non-roasted.
<4>
The blended tea according to any one of <1> to <3> above, which contains one or more kinds selected from wheat, rice, beans and millet as cereals other than pigeons. A method for producing a beverage.
<5>
The method for producing a blended tea beverage according to <4>, wherein the barley is preferably one or more selected from barley, wheat, rye, buckwheat, and bare wheat.
<6>
The method for producing a blended tea beverage according to <4> or <5>, wherein the rice is preferably brown rice.
<7>
Any one of the above <4> to <6>, wherein the beans are preferably one or more selected from soybean, black soybean, broad bean, kidney bean, red bean, ebiscus, cowpea, peanut, pea and mungbean. A method for producing a blended tea beverage as described in 1.
<8>
The cereals are preferably one or more kinds selected from buckwheat, corn, white sesame, black sesame, cocoon, cocoon, cocoon and kinuwa, according to any one of the above <4> to <7>. A method for producing a blended tea beverage.
<9>
Production of blended tea beverage according to any one of <4> to <8> above, which contains one or more selected from barley, brown rice, soybeans and corn as cereals other than wheat. Method.
<10>
<1> to <8>, comprising at least one selected from tea leaves other than cereals, preferably stems and leaves of Camellia sinensis species and stems and leaves other than Camellia sinensis species The manufacturing method of the blended tea drink as described in any one.

<11>
Production of the blended tea beverage according to <10>, wherein the stems and leaves of Camellia sinensis are preferably tea leaves selected from C. var. Sinensis (including Yabutaki), C. var. Assamica, and hybrids thereof. Method.
<12>
The method for producing a blended tea beverage according to <10> or <11>, wherein the stems and leaves of Camellia sinensis are preferably one or more tea leaves selected from unfermented tea, semi-fermented tea and fermented tea. .
<13>
The method for producing a blended tea beverage according to <12>, wherein the non-fermented tea is preferably green tea.
<14>
The method for producing a blended tea beverage according to <12> or <13>, wherein the semi-fermented tea is preferably oolong tea.
<15>
The method for producing a blended tea beverage according to any one of <12> to <14>, wherein the fermented tea is preferably black tea.
<16>
The stems and leaves other than Camellia sinensis are preferably Ginkgo biloba leaves, birch leaves, loquat leaves, mulberry leaves, wolfberry leaves, bonito leaves, komatsuna, rooibos, kumazasa, dokudami, amacha tsuru, honeysuckle, primroses, oysters <10> to <15>, which is one or two or more kinds of foliage selected from the group consisting of, Kawarataketsumei, Gymnema sylvestre, yellow tea (walnuts), strawberry tea (Rosaceae), Kidachi aloe and herbs Method for producing blended tea beverages.
<17>
The method for producing a blended tea beverage according to <16>, wherein the herb is preferably one or more selected from chamomile, hibiscus, peppermint, lemongrass, lemon peel, lemon balm, rosehip and rosemary.
<18>
In the step (1), the amount of water to be contacted is preferably 0.5 mass times or more, more preferably 1 mass times or more, still more preferably 1.5 mass times or more, with respect to the total amount of grains to be contacted with water. More preferably, it is 1.8 times by mass or more, more preferably 2 times by mass or more, preferably 8 times by mass or less, more preferably 6 times by mass or less, still more preferably 5 times by mass or less, still more preferably 4 times by mass. Hereinafter, the method for producing a blended tea beverage according to any one of <1> to <17>, more preferably 3.5 times by mass or less.
<19>
In the step (1), the amount of water to be contacted is preferably 0.5 to 8 times, more preferably 1 to 6 times, and still more preferably 1.5 to the total amount of grain to be contacted with water. The method for producing a blended tea beverage according to any one of <1> to <18>, which is 5 times by mass, more preferably 1.8 to 4 times by mass, and further preferably 2 to 3.5 times by mass.
<20>
In the step (1), the amount of water to be contacted is preferably 0.5 mass times or more, more preferably 1 mass times or more, still more preferably 1.5 mass times or more, more preferably 1.times. 8 times by mass or more, more preferably 2 times by mass or more, preferably 8 times by mass or less, more preferably 6 times by mass or less, still more preferably 5 times by mass or less, still more preferably 4 times by mass or less, still more preferably. The manufacturing method of the blend tea drink as described in any one of said <1>-<17> which is 3.5 mass times or less.
<21>
In the step (1), the amount of water to be contacted is preferably 0.5 to 8 times by mass, more preferably 1 to 6 times by mass, still more preferably 1.5 to 5 times by mass, more preferably to the wheat. Is 1.8-4 mass times, More preferably, it is 2-3.5 mass times, The manufacturing method of the blended tea drink as described in any one of said <1>-<18>.
<22>
In the step (1), the temperature of water to be contacted is preferably 5 ° C. or higher, more preferably 30 ° C. or higher, still more preferably 60 ° C. or higher, still more preferably 75 ° C. or higher, and preferably 100 ° C. or lower. Preferably, it is 99 degrees C or less, More preferably, it is 95 degrees C or less, More preferably, it is 93 degrees C or less, The manufacturing method of the blend tea drink as described in any one of said <1>-<21>.

<23>
In the step (1), the temperature of the water to be contacted is preferably 5 to 100 ° C, more preferably 30 to 99 ° C, still more preferably 60 to 95 ° C, still more preferably 70 to 93 ° C, still more preferably 75 to 90. The manufacturing method of the blended tea drink as described in any one of said <1>-<22> which is degreeC.
<24>
In the step (1), the contact time with water is preferably 30 minutes or less, more preferably 10 minutes or less, still more preferably 5 minutes or less, still more preferably 3 minutes or less, still more preferably 2 minutes or less, still more preferably. The method for producing a blended tea beverage according to any one of <1> to <23>, which is 1 minute or less, preferably 15 seconds or more, more preferably 30 seconds or more, and still more preferably 40 seconds or more. .
<25>
In the step (1), the contact time with water is preferably 15 seconds to 30 minutes, more preferably 15 seconds to 30 minutes, still more preferably 30 seconds to 5 minutes, still more preferably 40 seconds to 3 minutes, still more preferably. Is 40 seconds to 2 minutes, more preferably 40 seconds to 1 minute, The method for producing a blended tea beverage according to any one of <1> to <24>.
<26>
The method for producing a blended tea beverage according to any one of <1> to <25>, wherein in the step (1), the contact method with water is preferably a batch method or a column method.
<27>
In the step (1), the discharge amount of washing water is preferably 0.1 times or more, more preferably 0.3 times or more, and still more preferably 0.5 times the total amount of the cereal that has been brought into contact with water. The blended tea beverage according to any one of <1> to <26>, wherein the blended tea beverage is at least mass times, preferably at most 3 mass times, more preferably at most 2 mass times, and even more preferably at most 1 mass times. Manufacturing method.
<28>
In the step (1), the discharge amount of the washing water is preferably 0.1 to 3 times by mass, more preferably 0.3 to 3 times by mass, and still more preferably 0, with respect to the total amount of the grains in contact with water. The method for producing a blended tea beverage according to any one of <1> to <27>, which is 3 to 2 times by mass, more preferably 0.5 to 1 times by mass.
<29>
In the step (1), the amount of washing water discharged is preferably 0.05 mass times or more, more preferably 0.1 mass times or more, still more preferably 0.3 mass times or more, and still more preferably with respect to the wheat. Is 0.5 mass times or more, preferably 4 mass times or less, more preferably 3 mass times or less, still more preferably 2 mass times or less, still more preferably 1 mass times or less, and even more preferably 0.9 mass times or more. The manufacturing method of the blend tea drink as described in any one of said <1>-<28> which is the following.
<30>
In the step (1), the amount of washing water discharged is preferably 0.05 to 4 times by mass, more preferably 0.1 to 3 times by mass, and more preferably 0.3 to 3 times by mass with respect to the wheat. More preferably, it is 0.3 to 2 times, more preferably 0.5 to 1 times, and still more preferably 0.5 to 0.9 times, any one of the above <1> to <29>. A method for producing a blended tea beverage as described in 1.
<31>
In the step (1), the amount of washing water remaining in the container used for washing or in the column type extractor is preferably 10% by mass or less, more preferably 5% by mass or less, with respect to the dry mass of the washed grains. The method for producing a blended tea beverage according to any one of <1> to <30>, further preferably 1% by mass or less, and more preferably substantially not remaining.
<32>
Blend in any one of said <1>-<31> containing 1 type, or 2 or more types chosen from unwashed grain and tea materials other than grain as a tea raw material in a process (2) A method for producing tea beverages.
<33>
The ratio of pigeon to the total amount of tea raw material used in step (2) is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 3% by mass or more, and further preferably 5% by mass or more. The blend tea beverage production method according to any one of <1> to <32>, preferably 100% by mass or less, more preferably 75% by mass or less, and still more preferably 50% by mass or less.

<34>
The ratio of the pigeon to the total amount of the tea raw material used in the step (2) is preferably 1 to 100% by mass, more preferably 2 to 75% by mass, further preferably 2 to 50% by mass, and further preferably 5 to 50%. The manufacturing method of the blended tea drink as described in any one of said <1>-<33> which is the mass%.
<35>
In the step (2), the method for producing a blended tea beverage according to any one of <1> to <34>, wherein the extraction method is preferably kneader extraction, stirring extraction, drip extraction, or column extraction.
<36>
In the step (2), the extraction ratio (the mass of the extract / the total amount of the tea raw material) is preferably 15 to 80 times, more preferably 20 to 70 times, and further preferably 25 to 50 times, <1> The manufacturing method of the blended tea drink as described in any one of-<35>.
<37>
In the step (2), the method for producing a blended tea beverage according to any one of <1> to <36>, wherein the extraction time is preferably 15 to 60 minutes, more preferably 20 to 40 minutes.
<38>
In the step (2), the water used for extraction is preferably tap water, distilled water or ion exchange water, more preferably ion exchange water, the blend according to any one of the above <1> to <37>. A method for producing tea beverages.
<39>
In the step (2), the temperature of water used for extraction is preferably 50 ° C. or higher, more preferably 70 ° C. or higher, further preferably 80 ° C. or higher, more preferably 85 ° C. or higher, preferably 100 ° C. or lower. More preferably, it is 98 degrees C or less, More preferably, it is 95 degrees C or less, The manufacturing method of the blended tea drink as described in any one of said <1>-<38>.
<40>
In the step (2), the temperature of water used for extraction is preferably 50 to 100 ° C., more preferably 70 to 100 ° C., further preferably 80 to 100 ° C., further preferably 85 to 95 ° C. The manufacturing method of the blend tea drink as described in any one of 1>-<39>.
<41>
The process for producing a blended tea beverage according to any one of <1> to <40>, wherein the obtained extract is preferably filtered and / or centrifuged after the step (2).
<42>
The blended tea beverage according to any one of <1> to <41>, wherein after the step (2), the obtained extract is preferably blended with a tea extract obtained from the leaves of Camellia sinensis sp. Manufacturing method.
<43>
Further preferably, the method for producing a blended tea beverage according to any one of the above <42>, wherein an extract obtained from a foliage other than Camellia sinensis species is blended.

<44>
The blended tea beverage is preferably produced using one or more kinds selected from cereal grains and tea ingredients other than cereal grains, using grains containing at least wheat as a tea ingredient. The manufacturing method of the blended tea drink as described in any one of <1>-<43>.
<45>
The concentration of the non-polymer catechins in the blended tea beverage is preferably 0.03% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.1% by mass or more, preferably 1 The manufacturing method of the blend tea drink as described in any one of said <1>-<44> which is below mass%, More preferably, it is below 0.6 mass%, More preferably, it is below 0.4 mass%.
<46>
The concentration of non-polymer catechins in the blended tea beverage is preferably 0.03 to 1% by mass, more preferably 0.05 to 0.6% by mass, and still more preferably 0.1 to 0.4% by mass. The method for producing a blended tea beverage according to any one of <1> to <45>.
<47>
<45> or <45>, wherein the non-polymer catechin is preferably at least one selected from catechin, gallocatechin, catechin gallate, gallocatechin gallate, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate 46> The manufacturing method of the blend tea drink of description.
<48>
<1> to <47>, wherein the pH of the blended tea beverage is preferably 5.0 to 7.0, more preferably 5.2 to 6.7, and still more preferably 5.5 to 6.5. The manufacturing method of the blended tea drink as described in any one of these.
<49>
The method for producing a blended tea beverage according to any one of <1> to <48>, wherein the blended tea beverage is preferably a container-packed blended tea beverage.
<50>
The method for producing a blended tea beverage according to the above <49>, wherein the container is preferably a PET bottle, a metal can, a paper container combined with a metal foil or a plastic film, or a bottle.
<51>
The method for producing a blended tea beverage according to any one of <1> to <50>, wherein the blended tea beverage is preferably pasteurized by heating.

1. Quantification of non-polymer catechins Each blended tea beverage is filtered through a filter (0.45 μm), and a high-performance liquid chromatograph (model SCL-10AVP, manufactured by Shimadzu Corporation) is used to prepare a packed column for an octadecyl group-introduced liquid chromatograph (L -Column TM ODS, 4.6 mmφ x 250 mm: manufactured by the Chemical Substance Evaluation Research Organization), was analyzed at a column temperature of 35 ° C. by a gradient method. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

2. Measurement of Brix The Brix of the sample at 20 ° C. was measured using a saccharimeter (Atago RX-5000, manufactured by Atago).

3. Sensory test Four expert panelists drank each blended tea beverage and evaluated the bitterness, richness and aroma according to the following criteria. And the average value of the score of four expert panelists was calculated.

Bitterness Rating 5: Little bitterness 4: Slight bitterness 3: Bitterness 2: Slightly strong bitterness 1: Very strong bitterness

Richness Rating 5: Strongly strong 4: Strongly strong 3: There is rich 2: There is a little 1: 1: There is little rich

Fragrance Rating 5: Very fragrant 4: Strong fragrance 3: Scented 2: Slightly scented 1: Slightly scented

Example 1
・ Process (1)
A stainless steel container was charged with 36.5 g of roasted wheat and supplied with 80 g of hot water at 90 ° C., and then quickly drained to obtain washed wheat. The amount of washing water discharged at this time was 18.25 g (0.5 times the mass of the washed pigeon).
・ Process (2)
A total amount of the washed pigeons obtained in step (1) and three types of unwashed grains, ie, 146 g of roasted germinated brown rice tea, 146 g of roasted barley grains, and 36.5 g of roasted corn grains, are used in a stirring extractor with a jacket. Prepared. The total amount of cereal was 365 g.
9125 g of hot water at 90 ° C. was supplied into the extractor, and extraction was performed for 30 minutes with stirring. Meanwhile, the temperature of water was kept at 90 ° C.
After extraction, the raw material residue was separated using a 20 mesh sieve and an 80 mesh sieve to obtain 8750 g of a separation liquid. The recovered separated liquid was cooled to 20 ° C. and filtered through a filter having a pore diameter of 0.8 μm. Then, in order to recover the remaining liquid in the filter, ion-exchanged water was continuously supplied to obtain 9000 g of a grain extract. .
-Blend tea beverage Process so that the amount of grain used in the blend tea beverage is 1% by mass, the content of non-polymer catechins is 0.12% by mass, and the content of cyclodextrin is 0.9% by mass Green tea extract (Polyphenone HG, Mitsui Norin) and cyclodextrin are added to 2466 g of the cereal extract obtained in (2), then 2 g of ascorbic acid is added, and the pH is adjusted to 6.2 with sodium bicarbonate. Dilution with exchange water gave a 5 L formulation.
The prepared liquid was sterilized at 138 ° C. for 30 seconds and then filled into a plastic bottle to obtain a container-packed blended tea beverage.

Example 2
A stainless steel container was charged with roasted barley grains (146 g) and roasted corn grains (36.5 g) together with roasted wheat (36.5 g), and after supplying about 480 g of hot water at 90 ° C., immediately Water was drained to obtain a grain containing washed wheat. The discharge amount of washing water at this time was 109.5 g (0.5 mass times with respect to the total amount of washed grains).
Hereinafter, the same as in Example 1 except that the three types of washed grains obtained in step (1), that is, the whole amount of washed wheat, washed barley and washed corn, and 146 g of unwashed roasted germinated brown rice were used. Containerized blended tea beverage was obtained by operation.

Example 3
A container-blended blended tea beverage was obtained in the same manner as in Example 1 except that the discharge amount of the washing water was changed to 1 mass times the washing pigeon.

Example 4
A container-blended blended tea beverage was obtained in the same manner as in Example 1, except that the ratio of roasted wheat in the grain raw material was changed to 5% by mass.

Example 5
A container-blended blended tea beverage was obtained in the same manner as in Example 1 except that the ratio of roasted wheat in the grain raw material was changed to 50% by mass.

Example 6
A container-packed blended tea beverage was obtained in the same manner as in Example 1 except that the ratio of roasted wheat in the grain raw material was changed to 100% by mass.

Example 7
A packaged blended tea beverage was obtained in the same manner as in Example 1 except that the temperature of the washing water and the extraction water was changed to 95 ° C.

Example 8
A container-packed blended tea beverage was obtained in the same manner as in Example 1 except that the temperature of the washing water was changed to 25 ° C.

Comparative Example 1
A container-blended blended tea beverage was obtained in the same manner as in Example 1 except that the roasted wheat was not washed.

Comparative Example 2
In step (1), 146 g of roasted barley grains were charged instead of 36.5 g of roasted pigeons, about 320 g of hot water at 90 ° C. was supplied, 73 g was discharged as washing water, and in step (2) , Except that the total amount of washed barley obtained in step (1) and three unwashed grains, ie, 36.5 g roasted pigeons, 146 g roasted germinated brown rice tea, and 36.5 g roasted corn grains, were used. Obtained a container-packed blended tea beverage by the same operation as in Example 1.

Comparative Example 3
A container-blended blended tea beverage was obtained in the same manner as in Example 1 except that the amount of washing water discharged was changed to 4.5 times the weight of the washed pigeon.

Comparative Example 4
A container-packed blended tea beverage was obtained in the same manner as in Example 6 except that the roasted wheat was not washed.

Comparative Example 5
A container-blended tea blend was obtained in the same manner as in Example 6 except that the ratio of the roasted barley in the grain raw material was changed to 100% by mass and the roasted barley was not washed.

Comparative Example 6
A container-blended blended tea beverage was obtained in the same manner as in Example 6 except that the ratio of roasted barley in the grain raw material was changed to 100% by mass.

As shown in Comparative Example 1, the blended tea containing 0.12% by mass of non-polymer catechins had a slightly strong bitter taste.
As shown in the examples, before producing an extract from tea ingredients containing pigeons, the pigeons are washed in contact with water, and a certain amount of the washings are discharged, thereby containing non-polymer catechins. In spite of this, it was confirmed that a blended tea beverage having suppressed bitterness and having richness and flavor was obtained.
On the other hand, as shown in Comparative Example 1 and Comparative Example 2, and Comparative Example 5 and Comparative Example 6, in blended tea containing non-polymer catechins, the bitterness is not improved by washing roasted barley, Rather, the bitterness was felt stronger.

Claims (6)

A method for producing a blended tea beverage using a grain containing at least pigeons as a tea raw material and containing non-polymer catechins,
The following steps (1) and (2):
(1) The water containing 5 to 100 ° C. is brought into contact with grains containing pigeons, and the washing water is discharged 0.1 to 1 times by mass with respect to the total amount of the grains in contact with the water and washed. obtaining grain, and (2) extracted in the tea material is contacted with water containing the cleaning grain, the step of obtaining an extract seen including,
In the step (1), a method for producing a blended tea beverage, wherein grains containing pigeons and barley are used, and barley is not washed . In step (1), the contact time with water is less than 30 minutes, the production method of the blend tea beverage according to claim 1, wherein. The method for producing a blended tea beverage according to claim 1 or 2 , wherein in the step (2), the ratio of the wheat to the total amount of the tea raw material is 1% by mass or more and 100% by mass or less. The method for producing a blended tea beverage according to any one of claims 1 to 3 , wherein in the step (2), a tea raw material containing washed grains and stems and leaves of Camellia sinensis is used. In any one of Claims 1-4 which has the process of mix | blending the tea extract obtained from the stem and leaf of Camellia sinensis sp. After the process (2) and the extract obtained in the process (2). The manufacturing method of the blend tea drink of description. The method for producing a blended tea beverage according to any one of claims 1 to 5 , wherein the content of the non-polymer catechins in the blended tea beverage is 0.03% by mass or more and 1% by mass or less.