JP6533227B2 - 緑茶の清澄度及び清涼感の属性を向上させ、苦味及び渋味を低減するための方法 - Google Patents
緑茶の清澄度及び清涼感の属性を向上させ、苦味及び渋味を低減するための方法 Download PDFInfo
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- JP6533227B2 JP6533227B2 JP2016541164A JP2016541164A JP6533227B2 JP 6533227 B2 JP6533227 B2 JP 6533227B2 JP 2016541164 A JP2016541164 A JP 2016541164A JP 2016541164 A JP2016541164 A JP 2016541164A JP 6533227 B2 JP6533227 B2 JP 6533227B2
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- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F3/38—Reducing or removing alkaloid content from tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/18—Fractionation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/34—Membrane process
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Description
[0072]膜を通過した物質を「透過液」と呼び、膜を通過せず、再循環する物質を「非透過液」と呼ぶ。茶が冷えて「クリーミング」/沈降分離が生じる場合、形成される2つの相を「沈殿物」及び「上澄み液」(沈殿物の上の液相)と呼ぶ。
[0076]「苦味」は、5つの基本味である甘味、酸味、苦味、塩味及び旨味のうちの1つである。味覚は、舌にある味蕾の刺激によって生じる感覚に関連し、風味の一部にすぎない。知覚された食物の風味は、かなりの程度、味覚に加えて嗅覚が関連し、同様に他の感覚の影響を受ける。
[0085]本開示は、緑茶の清澄度を向上させ、苦味、渋味及び持続性を調整するための方法、並びに苦味、渋味及び持続性を低減した緑茶を含む栄養製品を提供する。本明細書に記載の方法に従って製造した緑茶は、従来の緑茶と比較して、苦味、渋味及び持続性が低減されているが、高い抗酸化物質(例えば、フラバノイド又はフラバン−3−オール又はカテキン)含有量をなお維持している。
−無脂乳固形分(SNF)乳成分として表される、2〜10重量%の変性乳タンパク質
−糖相当物として表される、15〜80重量%の炭水化物系及び/又は非炭水化物系甘味料
−0.35〜1.50重量%の炭水化物系安定剤
−当該濃縮組成物のpH3.0〜3.8を実現するのに必要な量の酸性化剤
−0.10〜5.30重量%、好ましくは0.15〜3.51重量%、更により好ましくは0.18〜2.63重量%の本発明に係る緑茶固形分を含む。
−変性乳タンパク質源を、炭水化物系又は非炭水化物系甘味料及び炭水化物系安定剤と混合し、
−上記混合物を酸性化剤と混合しながらpH約3.0〜約3.8にし、
−緑茶粉末を加えて上記混合物と混合し、
−上記酸性化混合物を滅菌又は低温殺菌し、その後それを容器に注ぐことによって調製することができる。
卓上膜スクリーニング
[0125]卓上膜試験に基づいて、GEA Process Engineering Inc.製の大規模膜ユニットを副パイロットプラントとして用いて市販のCholadi高品質緑茶液を以下に記載するとおりに分画した。
1.RO水を約70℃で用いて、密閉したLancoミキサー中で適切な溶解を確実にするために攪拌しながら緑茶粉末を還元する。サンプルを収集し、凍結乾燥することによって、還元した緑茶(MF原液)のサンプルを分析用に保管する。
[0132]凍結解凍又は長期冷却した際の重い「タール様」沈殿物の形成が茶抽出物のB&Aに影響を及ぼすかどうかを評価するために、調査を行った。茶抽出物を慎重に解凍した後、上澄み液と沈殿物に分離した。
[0136]カテキン及びカフェインの量を測定するために、高速液体クロマトグラフィー(HPLC)を実施した。主要なカテキン類(フラバン−3−オール類)であるエピガロカテキン−ガレート(EGCG)、エピガロカテキン(EGC)、エピカテキン−ガレート(ECG)及びエピカテキン(EC)を定量した。これらのエピマーであるガロカテキン(GC)、カテキン、ガロカテキン−ガレート(GCG)及びカテキン−ガレート(CG)についても二次茶成分として定量した。没食子酸(GA)及びカフェインも定量した。
卓上膜スクリーニング
[0147]市販のCholadi緑茶粉末を茶固形分(Tc)含有量4%で還元し、0.1μmの焼結ステンレス製フィルタを介する精密濾過(MF)の原液として用いた。この液体部分を「MF原液」と呼び、これが出発原料である。種々の画分のHPLCによるカテキン及びカフェインの組成変化を、固形分パーセント基準で、異なる液体画分の対照比較の結果として示す(図6及び7)。
[0153]MFでは、分子レベルでの分画が得られることは期待されなかったが、UFが、分子レベルでの分画をもたらし、それが固有のカテキン組成又は官能特性を有する付加価値製品となり得るかどうかという問題が残った。
平面状膜を用いた試験的卓上UF調査
[0176]還元した市販のCholadi緑茶抽出物(Tc 4%)にMF(0.1μm)を適用し、不溶性化合物を除去して「高度に洗練された」物質をもたらす効果を調査した。MF処理は、外観及び官能の著しい変化をもたらした。組成上では、主に固形分量の違いから、カテキン及びフラボノール配糖体の軽微な変化が観察され、分子レベルでの分画は生じなかった。MF透過液は清澄度が高く、飲料強度(Tc 0.2%)に希釈したときには魅力的な明るい黄色の特性を有した。標準的なCholadi緑茶製品に認められる典型的な「青っぽい」(草/葉/低木/灌木)風味及びアロマを有せず、風味豊かでバランスの取れた茶特性を有した。評価員は、この画分を、葉/青味がかなり少なく、全体的なフレーバーが弱く、依然として渋味があるが、良好なバランスであると記述した。一部の評価員は、全体的に極めて爽快な味及び優れた清澄度の点からこの画分を好んだ。MF非透過液は、緑のクロロフィル様化合物を保持し、「青っぽい」味(フレーバー)及びアロマ特性が強かった。この画分はまた、全ての不溶性化合物及び典型的なCholadi緑茶の濁りがこの画分に濃縮されたので、濁りがあった。評価員は、この画分を、青味/葉様がかなり多く、「ジューシー」な特性を有し、全体的なフレーバーが強いと記述した。
[0177]全てのUFの原液には、MF透過液を用いた。CPPでのMWCO 22,000のUF膜は、カテキン及びフラボノール配糖体の分画をもたらさなかったが、10,000の膜に比較して流束が大きかった。MWCO 10,000の膜は、フラボノール配糖体の有意な分画をもたらし、4℃でのRTF後には、透過液(4.6%)中の沈殿物が非透過液(9.7%)と比較してかなり少なかった。MWCO 10,000の膜を用いたUF後のフラボノール配糖体の分析結果は、CPPでは、MWCO 5,000、10,000及び25,000の平面状膜を用いた卓上研究で観察されたものと同等のカテキン又はフラボノール配糖体分画をもたらさなかった。B&A及び持続性に関係する沈殿物は、UF非透過液に濃縮された。大規模(CPP)でより有意な分画を達成するには、MWCO 5,000などの10,000を更に下回る膜が必要であり得る。
[0181]MF透過液、UF透過液及びUF非透過液の温度を8℃、4℃及び−20℃に下げると、これらの液体の各々からタール様沈殿物がそれぞれ5、7及び13%形成された。RTF材料は、上澄み液と沈殿物の画分に容易に分離することができた。MF及びUF透過液の上澄み液は、標準的なCholadi製品よりも緑色と青味とを低減した優れた清澄度を有し、B&Aが有意に低減し、良好な茶フレーバーを有した。「ごくごく飲める、風味豊か、飲みやすい及び清涼感のある」などの官能的記述が用いられた。本調査から、小さな画分の除去が官能特性に大きな影響を及ぼすことが明白である。この分画は、化合物の全除去を伴うものではないので、知覚される負の特徴におけるこの低減は、これらの化合物が官能閾値未満に低下したためである。RTFは、冷水可溶性(CWS)茶配合物にて望ましくない化合物を除去する。これらの化合物を取り除くと、苦味はないが抗酸化物質が多く、かつ冷水温度にてより可溶であるCWS茶粉末の製造が可能となり得る。
[0182]通常の市販のCholadi TGFT液は、これと同種のタール様沈殿物を形成しない。逆に、4℃のTc 4%の沈殿物は、「懸濁の沈降」がより多く、これは振盪により容易に壊れて再懸濁する。MF透過液は、核生成部位を含み得ず(高度に「洗練」され、全ての不溶性化合物が除去された状態)、したがって、濁り及び不溶性化合物並びに多数の核生成部位を含む標準的な製品は、異なる挙動を示し、同種の複合形成を受けない。
AOX=抗酸化物質
B&A=苦味及び渋味
CI=信頼区間
CPP=副パイロットプラント又は中規模実験室
CV=変動係数
CWS=冷水可溶性
DAD=ダイオードアレイ検出器
db=乾燥重量基準
EB=エンテロバクター
FC=フォリン・チオカルト(総ポリフェノール比色分析法)
FD=凍結乾燥
HPLC=高速液体クロマトグラフィー
HWS=温水可溶性
MF=精密濾過
MS=質量分析法又は質量分析計
MW=分子量
MWCO=分画分子量
PPM=百万分率
RO=逆浸透
RRF=相対感度係数
RT=室温
RTF=低温分別
SD=噴霧乾燥
Tc=茶固形分量
Tg=ガラス転移温度
UF=限外濾過
Claims (15)
- 緑茶の苦味及び渋味を低減する、及び/又は、緑茶の清涼感の属性を向上させる方法であって、
緑茶抽出物に対して精密濾過を行って精密濾過非透過液及び精密濾過透過液を形成する工程と、
前記精密濾過透過液に対して限外濾過を行って限外濾過非透過液及び限外濾過透過液を形成する工程と、
前記限外濾過透過液を用いて緑茶製品を製造する工程とを含み、
前記限外濾過が、10,000〜25,000Daの分画分子量を有する膜で実施され、
前記緑茶抽出物は、茶抽出液又はその濃縮物を合成吸着剤に吸着させた後、合成吸着剤に有機溶媒水溶液を接触させて合成吸着剤から非重合体カテキン類を脱離させて得られる茶抽出物であって、(A)非重合体カテキン類と、(B)カフェインとの含有質量比[(B)/(A)]が0.05以下である茶抽出物を除く、方法。 - 前記緑茶製品が、前記限外濾過透過液を粉末へと噴霧乾燥又は凍結乾燥することによって製造される、請求項1に記載の方法。
- 前記緑茶製品が、前記限外濾過透過液を希釈することによって製造されたレディ・トゥ・ドリンク飲料である、請求項1又は2に記載の方法。
- 前記緑茶製品が、前記限外濾過透過液を栄養組成物に加えることによって製造される、請求項1〜3のいずれか一項に記載の方法。
- 緑茶の苦味及び渋味を低減する、及び/又は、緑茶の清涼感の属性を向上させる方法であって、
緑茶抽出物に対して精密濾過を行って精密濾過非透過液及び精密濾過透過液を形成する工程と、
前記精密濾過透過液に対して低温分別を行って上澄み液及び沈殿物を形成する工程とを含み、
前記低温分別が、10℃以下の温度で少なくとも12時間沈降分離することにより実施される、方法。 - 緑茶の苦味及び渋味を低減するため並びに/又は清涼感の属性を向上させるための方法であって、
緑茶抽出物に対して精密濾過を行って精密濾過非透過液及び精密濾過透過液を形成する工程と、
前記精密濾過透過液に対して限外濾過を行って限外濾過非透過液及び限外濾過透過液を形成する工程と、
前記限外濾過透過液に対して低温分別を行って上澄み液及び沈殿物を形成する工程とを含み、
前記低温分別が、10℃以下の温度で少なくとも12時間沈降分離することにより実施される、方法。 - 緑茶の苦味及び渋味を低減するため並びに/又は清涼感の属性を向上させるための方法であって、
緑茶抽出物に対して精密濾過を行って精密濾過非透過液及び精密濾過透過液を形成する工程と、
前記精密濾過透過液に対して限外濾過を行って限外濾過非透過液及び限外濾過透過液を形成する工程と、
前記限外濾過透過液に対して低温分別を行って上澄み液及び沈殿物を形成する工程とを含み、
前記限外濾過が、10,000〜25,000Daの分画分子量を有する膜で実施され、
前記緑茶抽出物は、茶抽出液又はその濃縮物を合成吸着剤に吸着させた後、合成吸着剤に有機溶媒水溶液を接触させて合成吸着剤から非重合体カテキン類を脱離させて得られる茶抽出物であって、(A)非重合体カテキン類と、(B)カフェインとの含有質量比[(B)/(A)]が0.05以下である茶抽出物を除く、方法。 - 前記低温分別から得た前記上澄み液を用いて緑茶製品を製造する工程を更に含む、請求項5〜7のいずれか一項に記載の方法。
- 前記上澄み液を粉末へと噴霧乾燥又は凍結乾燥する工程を更に含む、請求項5〜8のいずれか一項に記載の方法。
- 前記上澄み液を希釈してレディ・トゥ・ドリンク飲料を製造する工程を更に含む、請求項5〜9のいずれか一項に記載の方法。
- 前記緑茶製品が、前記上澄み液を栄養組成物に加えることによって製造される、請求項5〜10のいずれか一項に記載の方法。
- 前記緑茶製品が濃縮物である、請求項5〜11のいずれか一項に記載の方法。
- 前記低温分別から得た前記沈殿物を用いて食品製品を製造する工程を更に含む、請求項5〜7のいずれか一項に記載の方法。
- 前記緑茶抽出物が、精密濾過前で、1〜30%の固形分量を有する、請求項1〜13のいずれか一項に記載の方法。
- 前記緑茶抽出物が、前記精密濾過前で、約4%の固形分量を有する、請求項1〜14のいずれか一項に記載の方法。
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PCT/US2013/076116 WO2015094224A1 (en) | 2013-12-18 | 2013-12-18 | Methods for increasing the clarity and refreshing attributes and reducing the bitterness and astringency of green tea |
PCT/EP2014/078084 WO2015091568A2 (en) | 2013-12-18 | 2014-12-16 | Methods for increasing the clarity and refreshing attributes and reducing the bitterness and astringency of green tea |
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CN107439754A (zh) * | 2017-07-13 | 2017-12-08 | 李朝德 | 艾叶茶的加工工艺、冲泡工艺及艾叶茶饮料的制备工艺 |
CN107197981B (zh) * | 2017-07-17 | 2018-09-18 | 广东省农业科学院茶叶研究所 | 一种紫芽速溶绿茶及其制备方法 |
TWI796493B (zh) | 2018-06-22 | 2023-03-21 | 日商花王股份有限公司 | 經口組合物 |
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US5258188A (en) * | 1989-04-06 | 1993-11-02 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Process of preparing a tea product |
JPH0445744A (ja) | 1990-06-13 | 1992-02-14 | Itouen:Kk | 清澄緑茶飲料の製造方法 |
DE4334734C2 (de) * | 1992-10-13 | 1997-04-30 | House Foods Corp | Verfahren zur Herstellung eines sofortlöslichen Pulvers |
US6063428A (en) * | 1996-02-26 | 2000-05-16 | The Procter & Gamble Company | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color |
JP3825555B2 (ja) * | 1998-03-05 | 2006-09-27 | カルピス株式会社 | ポリフェノール含有乳性酸性飲料及びその製造方法 |
JP4159193B2 (ja) * | 1999-08-23 | 2008-10-01 | アサヒ飲料株式会社 | 茶風味飲料及びその製造方法 |
JP2003199495A (ja) * | 2001-12-28 | 2003-07-15 | Sapporo Breweries Ltd | 茶類飲料及び茶類飲料の製造方法 |
JP4272943B2 (ja) * | 2003-07-24 | 2009-06-03 | 花王株式会社 | 緑茶抽出物及び緑茶系飲料の製法 |
US7303773B2 (en) * | 2003-10-21 | 2007-12-04 | The Procter & Gamble Company | Process for enriching extracts of natural theanine |
KR100578533B1 (ko) * | 2004-06-21 | 2006-05-12 | 현대약품공업주식회사 | 맛이 개선된 녹차 추출물 및 그의 제조방법 |
JP2006129757A (ja) * | 2004-11-04 | 2006-05-25 | Pharma Foods International Co Ltd | 苦味やえぐ味を低減した緑茶抽出物、及び該抽出物を含有する飲食品 |
JP4694974B2 (ja) * | 2005-05-20 | 2011-06-08 | 花王株式会社 | 精製緑茶抽出物の製造方法 |
JP5140284B2 (ja) * | 2006-05-16 | 2013-02-06 | 花王株式会社 | 容器詰飲料 |
PL1856988T3 (pl) * | 2006-05-19 | 2018-02-28 | Kraft Foods R & D, Inc. | Sposób wytwarzania i stosowania wyrobów z dodatkiem cukru flawonoidowego |
US20090181148A1 (en) | 2006-06-12 | 2009-07-16 | Nestec S.A. | Shelf-stable milk concentrates for preparing acidified milk based beverages |
EP1867234B1 (en) * | 2006-06-12 | 2010-06-02 | Nestec S.A. | Shelf-stable milk concentrates for preparing acidified milk based beverages |
JP5517412B2 (ja) * | 2007-05-24 | 2014-06-11 | 花王株式会社 | 精製緑茶抽出物 |
KR101475758B1 (ko) * | 2007-08-08 | 2014-12-23 | 가오 가부시키가이샤 | 차 추출물의 제조방법 |
US20110223310A1 (en) * | 2008-11-21 | 2011-09-15 | Kao Corporation | Purified green tea extract |
JP5427499B2 (ja) * | 2009-07-10 | 2014-02-26 | 花王株式会社 | 精製茶抽出物の製造方法 |
JP5717385B2 (ja) * | 2010-09-07 | 2015-05-13 | 花王株式会社 | 精製緑茶抽出物の製造方法 |
CN102342338A (zh) * | 2011-07-01 | 2012-02-08 | 广东正源华茶生物工程有限公司 | 一种利用多层膜分离制备速溶茶的方法 |
CN102940074B (zh) * | 2012-11-15 | 2014-02-19 | 戴群 | 一种有效保留原茶香气和口感的茶提取物及其制备方法与应用 |
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WO2015094224A1 (en) | 2015-06-25 |
JP2017504317A (ja) | 2017-02-09 |
WO2015091568A3 (en) | 2015-09-03 |
US10820606B2 (en) | 2020-11-03 |
CN108093619A (zh) | 2018-05-29 |
CA2930792A1 (en) | 2015-06-25 |
EP3082439B1 (en) | 2022-07-20 |
EP3082439A2 (en) | 2016-10-26 |
CN108093619B (zh) | 2021-06-22 |
MX2016008063A (es) | 2016-09-16 |
US20170000150A1 (en) | 2017-01-05 |
WO2015091568A2 (en) | 2015-06-25 |
PL3082439T3 (pl) | 2022-11-14 |
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