JP7121331B2 - Precipitation inhibitor for tea beverages - Google Patents

Description

TECHNICAL FIELD The present invention relates to a sedimentation inhibitor for tea beverages.

Tea beverages such as black tea, green tea and oolong tea are obtained by hot water extraction of tea. The tannin contained in these tea beverages reacts with contaminants such as proteins to form insoluble flocculated sediments. This phenomenon, called cream down, tends to occur more easily in high-concentration tea extracts that are diluted and used in beverages. Such sediments impair the appearance of the beverage and significantly reduce its commercial value, which is a problem.

Techniques for suppressing such precipitation include a method of adding carrageenan to a tea extract to prevent precipitation (Patent Document 1), and a method of adding a complex of fine cellulose and a hydrophilic polymer (Patent Document 1). 2) is disclosed.

JP-A-2000-316475 JP 2004-313124 A

However, in the technique of Patent Document 1, there are cases where the beverage exhibits a marked tendency to thicken. In addition, the technique of Patent Document 2 requires treatment with a high-pressure homogenizer, and simply mixing the beverage, cellulose, and hydrophilic polymer cannot provide the effect, and there is a problem in terms of simplicity.
An object of the present invention is to provide a technique for suppressing precipitation that occurs when a tea extract is stored by a simple method.

The present inventors have made intensive studies to solve the above problems. However, the present inventors have found that the sedimentation of tea beverages can be suppressed simply by adding it to tea beverages, and have completed the present invention.

That is, the present invention
(1) a precipitation inhibitor for tea beverages, containing a water-soluble polysaccharide derived from a leguminous plant as an active ingredient;
(2) The precipitation inhibitor for tea beverages according to (1), wherein the leguminous plant is soybean, pea or Hevea arabic,
(3) A tea beverage containing the precipitation inhibitor for tea beverages according to (1) or (2) as a leguminous plant-derived water-soluble polysaccharide in an amount of 0.1 to 20% by weight based on the solid content of the tea.
(4) The precipitation inhibitor for tea beverages according to (1) or (2) is added as a leguminous plant-derived water-soluble polysaccharide in an amount of 0.1 to 20% by weight based on the solid content of tea. a method for producing a tea beverage,
(5) Precipitation of tea beverages by adding the sedimentation inhibitor for tea beverages according to (1) or (2) as a leguminous plant-derived water-soluble polysaccharide in an amount of 0.1 to 20% by weight based on the solid content of tea. suppression method,
is.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to suppress the occurrence of precipitation during storage of tea beverages.

(Precipitation inhibitor for tea beverages)
The precipitation inhibitor for tea beverages of the present invention is characterized by containing a water-soluble polysaccharide derived from a leguminous plant. Tea beverages, for example, show a phenomenon of aggregation and sedimentation when stored in a refrigerator after preparation, but by adding the precipitation inhibitor for tea beverages of the present invention to tea beverages, aggregation and sedimentation can be greatly suppressed. can be done.
Such coagulation sedimentation is likely to occur when the tea beverage is cooled, such as when the tea beverage is stored in a refrigerator (for example, 10° C. or lower). Therefore, for example, when the tea beverage is cooled to 10 ° C or less by adding ice to the tea beverage that has been stored at room temperature, coagulation sedimentation occurs. Agglomerative sedimentation of the embodiment is also subject of the present invention.
Moreover, even if the precipitation inhibitor of the present invention is added to a tea beverage, the viscosity of the tea beverage is not affected, and the mouthfeel of the tea beverage is refreshing and good.

Teas of the present invention include black tea, green tea, oolong tea, sencha, matcha, white tea, roasted tea, ten tea, pu-erh tea, guava tea, turmeric tea, herb tea and the like. Black tea or oolong tea is preferred.
Moreover, the tea beverage of the present invention can be obtained by extracting the tea with hot water or boiling the tea in hot water, and these liquids can be further concentrated. Moreover, it can also be obtained by dissolving in a liquid such as water after once drying these liquids.
Although the concentration of solids in teas is not particularly limited, it is generally 0.3 to 15% by weight. In the present invention, since the effect of the present invention tends to be exhibited more when the concentration of the solid content of the tea beverage is higher, it is preferably 1 to 15% by weight, more preferably 3 to 15% by weight, and still more preferably. is 5-15% by weight, even more preferably 7-13% by weight.
The tea beverage of the present invention can be drunk as it is obtained by extraction or the like from tea leaves, but it is also possible to drink a high-concentration beverage after diluting it with a liquid as appropriate. Examples of the liquid to be diluted include water, milk, soy milk, fruit juice, vegetable juice, and the like.
Food materials and additives such as saccharides, pH adjusters, stabilizers, salts, flavors, and acidulants can be added to the tea beverage of the present invention as long as they do not affect the effects of the present invention.

The content of the precipitation inhibitor for tea beverages of the present invention is preferably 0.1 to 20% by weight, more preferably 1 to 10% by weight, as a leguminous plant-derived water-soluble polysaccharide relative to the solid content of tea. If the addition amount of the precipitation inhibitor for tea beverages is too small, the effects of the present invention may not be exhibited, and if the addition amount is too large, there is no difference in the effects of the present invention and the original flavor of tea beverages is impaired. There is
The timing of adding the addition inhibitor for tea beverages is not particularly limited. In addition to being added to tea beverages, for example, it can be added at any timing during the process of producing tea beverages, such as adding at the time of extraction from tea leaves.

(Water-soluble polysaccharides derived from leguminous plants)
The water-soluble polysaccharides derived from leguminous plants used in the precipitation inhibitor for tea beverages of the present invention include legumes such as soybeans, peas, adzuki beans, cowpeas, kidney beans, broad beans, chickpeas, lentils, and Hevea arabic. It can be obtained from plants, and these can be used singly or in combination of two or more. Preferably, it is derived from soybeans, peas or acacia.
A preferable example of the production method when the water-soluble polysaccharide is derived from soybean is as follows. Soybean-derived raw materials such as bean curd refuse are heated and decomposed under acidic or alkaline conditions, preferably at pH 3 to 6, at a temperature of preferably 80 ° C to 130 ° C, more preferably over 100 ° C and 130 ° C or less. to extract the water-soluble soybean polysaccharides, and solid-liquid separation by centrifugation or the like to obtain a water-soluble fraction. The water-soluble soybean polysaccharide can be obtained by drying the water-soluble fraction as it is, or by drying after removing hydrophobic substances or low-molecular-weight substances by, for example, activated carbon treatment, resin adsorption treatment, or ethanol precipitation treatment. .
Moreover, when the water-soluble polysaccharide is derived from peas, the water-soluble pea polysaccharide can be obtained, for example, by the methods described in International Publication WO2012/176852 and International Publication WO2014/103833.

The tea beverage of the present invention is filled in cans, bottles, paper packs, PET bottle containers, etc., and distributed and stored in a refrigerator.
In this process, sedimentation occurs in conventional tea beverages, but the tea beverage of the present invention suppresses sedimentation, so it can be used in general households, convenience stores, mass retailers, and restaurants without reducing the commercial value. etc. can be provided.

The invention is illustrated by the following examples. Parts and percentages in the examples are by weight unless otherwise specified.

(Examples 1 to 6, Comparative Examples 1 to 4)
"Black tea extract powder N" and "Oolong tea extract U1" (manufactured by Sato Food Industry Co., Ltd.) were dissolved in water so that the solid content concentration was 10%. (manufactured by Seiyu Co., Ltd.) was added and dissolved to 0, 0.02, 1, 5, and 10% relative to the solid content of tea to obtain tea beverages. This drink was placed in a container (110 ml screw tube bottle), heated in a hot water bath at 80°C for 20 minutes, stored at 4°C for 7 days, and then observed for precipitation.
The presence or absence of precipitation was evaluated by a panel of 6 members based on the evaluation criteria shown below, and the evaluation points were determined by consensus. The evaluation results are shown in Table 1.

(Evaluation criteria for precipitation)
4 points: Very good with no precipitation.
3 points: There is a slight amount of sediment, but the level is acceptable and good.
2 points: Slightly large amount of sedimentation, slightly poor.
1 point: A lot of sedimentation, poor.

When the evaluation score was 3 points or more, it was judged as a pass.

(Table 1)

The beverages of Examples 1 to 6 were in good condition without sedimentation. In addition, the beverages of Examples 1 to 6 had a refreshing taste. On the other hand, the beverages of Comparative Examples 2 and 4, in which no precipitation inhibitor was added, were unsatisfactory due to a large amount of precipitation. Also, when the amount of the precipitation inhibitor added was too low, the effect was insufficient as in Comparative Examples 1 and 3. An attempt was made to redisperse the sediment by shaking the beverages of Comparative Examples 1 to 4, but the aggregates could not be completely redispersed.

(Examples 7-18, Comparative Examples 5-21)
As water-soluble polysaccharides, water-soluble pea polysaccharides of Production Example 1 shown below, gum arabic (trade name “Arabic Call SS”, manufactured by Sanei Yakuhin Boeki Co., Ltd.), carboxymethyl cellulose (trade name “Celogen”, Daiichi Kogyo Seiyaku Co., Ltd.) A tea beverage was produced and evaluated in the same manner as in Example 1, except that the product (manufactured by Co., Ltd.) was used. The evaluation results are shown in Tables 2-4.

(Production Example 1) Production Example of Water-Soluble Pea Polysaccharide 50 kg of pea seeds were dehulled and then immersed in 5 times the volume of water for 24 hours. The seeds were crushed with a homomixer (5,000 rpm, 30 minutes) to extract protein and starch. Components such as protein and starch dispersed in water were removed using a centrifugal filter at 1,500×g for 20 minutes, and the fibers were recovered. Furthermore, 5 times the amount of water was added to the fibers, the mixture was stirred with a homomixer (3,000 rpm, 30 minutes), and the fibers were recovered by centrifugal filtration (1,500 xg, 20 minutes). This operation was repeated twice and freeze-dried to obtain 10 kg of pea fibers. 80 parts of pea fiber was dispersed in 920 parts of water, adjusted to pH 5 using hydrochloric acid, and then heated at 120° C. for 90 minutes to extract water-soluble pea fiber. Amylase (Fungamyl: manufactured by Novozyme) corresponding to 0.2 parts per 100 parts of pea fiber was added to the extract to decompose the starch, and then the insoluble fibers were removed by centrifugation (5,000 rpm, 30 minutes). The supernatant was collected. Ethanol was added to this supernatant to 60% by weight to precipitate the water-soluble pea polysaccharide, which was purified with 90% by weight aqueous ethanol, and the obtained precipitate was air-dried to obtain the water-soluble pea polysaccharide. .

(Table 2)

(Table 3)

(Table 4)

As shown in Tables 2 to 4, good results were also obtained when water-soluble pea polysaccharides and gum arabic were used as precipitation inhibitors. On the other hand, ineffective results were obtained with carboxymethylcellulose.

Claims (3)

A sedimentation inhibitor for tea beverages containing a water-soluble polysaccharide derived from soybean, pea or hevea arabic as an active ingredient is added to the solid content of tea as a water-soluble polysaccharide derived from soybean, pea or hevea arabic A tea beverage containing 1 to 10% by weight and having a solid content concentration of 7 to 13% by weight. A sedimentation inhibitor for tea beverages containing a water-soluble polysaccharide derived from soybean, pea or hevea arabic as an active ingredient is added to the solid content of tea as a water-soluble polysaccharide derived from soybean, pea or hevea arabic A method for producing a tea beverage having a solid content concentration of 7 to 13% by weight, characterized by adding 1 to 10% by weight. A sedimentation inhibitor for tea beverages containing a water-soluble polysaccharide derived from soybean, pea or hevea arabic as an active ingredient is added to the solid content of tea as a water-soluble polysaccharide derived from soybean, pea or hevea arabic A method for inhibiting sedimentation of a tea beverage having a solid content concentration of 7 to 13% by weight, characterized by adding 1 to 10% by weight.