JPH01171435A - Production of tea drink - Google Patents
Production of tea drinkInfo
- Publication number
- JPH01171435A JPH01171435A JP32931387A JP32931387A JPH01171435A JP H01171435 A JPH01171435 A JP H01171435A JP 32931387 A JP32931387 A JP 32931387A JP 32931387 A JP32931387 A JP 32931387A JP H01171435 A JPH01171435 A JP H01171435A
- Authority
- JP
- Japan
- Prior art keywords
- black tea
- extracted
- tea
- liquid
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 241001122767 Theaceae Species 0.000 title abstract 10
- 239000006071 cream Substances 0.000 claims abstract description 15
- 238000002835 absorbance Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002244 precipitate Substances 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims description 77
- 235000020279 black tea Nutrition 0.000 claims description 75
- 235000006468 Thea sinensis Nutrition 0.000 claims description 74
- 239000007788 liquid Substances 0.000 claims description 30
- 235000013361 beverage Nutrition 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 14
- 238000005119 centrifugation Methods 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 8
- 235000018553 tannin Nutrition 0.000 claims description 7
- 229920001864 tannin Polymers 0.000 claims description 7
- 239000001648 tannin Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 230000007774 longterm Effects 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 16
- 238000002360 preparation method Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000001914 filtration Methods 0.000 description 5
- 235000013616 tea Nutrition 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 239000002775 capsule Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 150000001450 anions Chemical class 0.000 description 3
- 150000001768 cations Chemical class 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 239000002211 L-ascorbic acid Substances 0.000 description 2
- 235000000069 L-ascorbic acid Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000010409 thin film Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は紅茶の抽出液を用いた紅茶飲料において、色調
（以下水色という）および香味を損なうことなしに冷却
してもクリームダウンが生じない紅茶飲料の製造方法に
関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a black tea beverage using black tea extract that does not cause cream down even when cooled without impairing the color tone (hereinafter referred to as light blue) and flavor. This invention relates to a method for producing a black tea beverage.
さらに、本発明は長期間保管してもクリームダウンが発
生せず、しかも紅茶飲料本来の色調および香味が劣化し
ない紅茶飲料の製造方法に関する。Furthermore, the present invention relates to a method for producing a black tea beverage that does not cause cream down even when stored for a long period of time, and does not deteriorate the original color tone and flavor of the black tea beverage.
［従来の技術］
紅茶抽出液中のカフェインとタンニンが結合して不溶化
することによって沈澱および濁りが生じる現象（いわゆ
るクリームダウン）をできる限り起こらないようにする
ことは、容器詰めの紅茶飲料製品を製造するうえで不可
欠のことである。クリームダウンを防止する方法として
は大きく分けると２種類あり、紅茶の抽出方法を工夫す
る方法及び抽出された紅茶液にクリームダウンを防止す
る処理を施す方法である。[Prior Art] It is important to avoid as much as possible the phenomenon of precipitation and turbidity (so-called cream down) caused by the binding and insolubilization of caffeine and tannins in black tea extract when producing packaged tea beverage products. This is essential for manufacturing. There are two main types of methods for preventing cream down: a method of devising a method for extracting black tea, and a method of applying a treatment to the extracted black tea liquid to prevent cream down.
クリームダウンが発生しない抽出方法としては低温抽出
法が一般的であり、「特開昭５３−２４０９９」および
「特開昭５６−１１７７５４Ｊに開示されている。しか
し、低温抽出法による紅茶飲料は、高温抽出法によるも
のに比較して香味が劣るという欠点がある。As an extraction method that does not cause cream down, the low-temperature extraction method is generally disclosed in ``JP-A-53-24099'' and ``JP-A-56-117754J. However, black tea beverages produced by the low-temperature extraction method are The disadvantage is that the flavor is inferior to that produced by high-temperature extraction.
抽出された紅茶液の処理方法としては酵素処理、アルカ
リ添加及び糖添加がある。酵素処理法としては「特開昭
５Ｏ−１５４４６２Ｊに、タンナーゼを用いてクリーム
ダウンの原因となるタンニンを分解する方法が開示され
いる。しかし、この方法ではポリフェノールが分解され
て没食子酸を多量に生成するために、クエン酸に似た舌
を刺す酸味が紅茶飲料の品質を損なう。そのため、この
方法で得られる紅茶液はレモンティー等の酸味のきいた
紅茶飲料への適用に限定されている。Processing methods for extracted black tea liquid include enzyme treatment, alkali addition, and sugar addition. As an enzyme treatment method, ``Japanese Patent Application Laid-open No. 5O-154462J discloses a method of using tannase to decompose tannins that cause cream down.However, with this method, polyphenols are decomposed and a large amount of gallic acid is produced. As a result, the tongue-stinging acidity similar to citric acid impairs the quality of black tea beverages.Thus, the black tea liquor obtained by this method is limited to use in sour black tea beverages such as lemon tea.
クリームダウン防止のために紅茶抽出液に加えられる添
加物としては、アルカリ剤（特開昭４７−１６６９６）
および糖類（特開昭５０−６７９７、特公昭５Ｏ−６７
９８）の例がある。しかし、アルカリ剤を添加すると紅
茶本来の香味を損ない、また、糖類の添加においては紅
茶飲料の味が甘くなるという問題がある。Additives added to black tea extract to prevent cream down include alkaline agents (Japanese Patent Application Laid-Open No. 16696/1983).
and sugars (JP 50-6797, JP 50-67
98) is an example. However, there is a problem in that adding an alkaline agent impairs the original flavor of black tea, and adding sugars makes the tea drink taste sweeter.
さらに、上記のクリームダウンの防止処理においては、
処理直後ないし短期間はクリームダウンを生じなくても
３力月以上経過すると濁りを生じることが多く、完全に
処理することは困難であった。また、クリームダウンの
原因となるカフェインおよびタンニンを除去し過ぎると
、紅茶本来の鮮やかな水色及び香味を失ってしまう。Furthermore, in the cream down prevention treatment mentioned above,
Even if cream-down does not occur immediately or for a short period of time after treatment, turbidity often occurs after more than 3 months have passed, making it difficult to treat completely. Furthermore, if too much caffeine and tannins, which cause creaminess, are removed, the original bright light color and flavor of black tea will be lost.
従来より異なった種類の紅茶を混合してから抽出する方
法は紅茶の水色および香味を補完するために行われてい
た。しかし、そのような方法ではそれぞれの紅茶に適し
た抽出方法および抽出後の処理方法を選択できない欠点
があった。また、別個に抽出された紅茶液をそれぞれの
性質に応じた処理をしてから混合する方法は従来なされ
ていなかった。Traditionally, different types of black tea have been mixed and then extracted to complement the color and flavor of black tea. However, such a method has the disadvantage that it is not possible to select the extraction method and post-extraction processing method suitable for each black tea. Furthermore, there has been no conventional method of processing separately extracted black tea liquids according to their properties and then mixing them together.
［発明が解決しようとする問題点］
上記に示したようにクリームダウンを防止するための種
々の処理方法が提案されてきたが、いずれの方法も紅茶
本来の水色、香味が損なわれて紅茶飲料の品質が低下し
、また、長期間の保管中にクリームダウンが発生する問
題があった。[Problems to be Solved by the Invention] As shown above, various processing methods have been proposed to prevent cream down, but in all of these methods, the original light color and flavor of black tea are impaired, resulting in a black tea beverage. There was also a problem that the quality of the product deteriorated and cream-down occurred during long-term storage.
そこで本発明は上記従来法の欠点を克服した優れた品質
の紅茶飲料の製造方法を提供することを目的としている
。SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide a method for producing a black tea beverage of excellent quality that overcomes the drawbacks of the above-mentioned conventional methods.
［問題点を解決するための手段］
本発明によれば、異なる抽出温度を用いて得られる低温
抽出および高温抽出の紅茶液を混合することにより、紅
茶本来の水色や香味を損なうことなく、クリームダウン
が長期間発生しない紅茶飲料が製造される。[Means for Solving the Problems] According to the present invention, by mixing low-temperature extracted black tea liquid and high-temperature extracted black tea liquid obtained using different extraction temperatures, cream can be obtained without impairing the original light color and flavor of black tea. A tea beverage is produced in which down does not occur for a long period of time.
本発明で使用される低温抽出の紅茶液は、紅茶を４５〜
７０℃、好ましくは５０〜６０°Ｃで抽出し、条設を濾
過により除去して、５〜３０℃、好ましくは２０〜３０
℃に冷却後連続遠心分離により沈澱物及び濁り成分を除
去することにより得られる。The low-temperature extracted black tea liquid used in the present invention contains black tea from 45 to
Extract at 70°C, preferably 50-60°C, remove the striations by filtration and extract at 5-30°C, preferably 20-30°C.
It is obtained by removing precipitates and cloudy components by continuous centrifugation after cooling to ℃.
好ましい低温抽出に使用される紅茶はタンニン含量が比
較的少ないものである。The black tea used for preferred cold brewing has a relatively low tannin content.
好ましい遠心分離は連続遠心分離であり、分離の条件は
３０００〜５０００Ｇで６ｔ／Ｈ，例えばアルファラバ
ル社製、型式ＢＲＰＸ−２１４ＨＧＶ、デラバル型分離
板１８５枚を用いて行われる。The preferable centrifugation is continuous centrifugation, and the separation conditions are 3000 to 5000 G and 6 t/H, for example, using 185 DeLaval type separation plates, model BRPX-214HGV, manufactured by Alfa Laval.
高温抽出された紅茶液は次の方法により調製される。紅
茶を８０〜１００°Ｃで抽出し、条設を濾過により除去
して、固形分をブリックス１５〜３００になるまで濃縮
する。濃縮は紅茶の香気成分の散逸を防ぐために、低温
かつ短時間加熱方式で低温で濃縮のできる真空式または
薄膜式で行うことが好ましい。次に、０〜３０℃、好ま
しくは０〜１０°Ｃまで冷却し遠心分離により沈澱物及
び濁り成分を除去することにより高温抽出された濃縮紅
茶が得られる。遠心分離前に０〜１０℃に冷却し、同温
度で１２時間程度保持することが好ましい。遠心分離は
連続遠心分離が好ましく、分離の条件は１０００〜５０
００Ｇで６ｔ／Ｈ１例えばアルファラバル社製、型式Ｂ
ＲＰＸ２１４ＨＧＶ。The high temperature extracted black tea liquid is prepared by the following method. The black tea is extracted at 80-100°C, the striations are removed by filtration, and the solids are concentrated to a Brix of 15-300. In order to prevent the aroma components of black tea from dissipating, it is preferable to perform the concentration using a vacuum method or a thin film method that allows concentration at a low temperature and a short time heating method. Next, the tea is cooled to 0 to 30°C, preferably 0 to 10°C, and precipitates and cloudy components are removed by centrifugation, thereby obtaining concentrated black tea extracted at a high temperature. It is preferable to cool it to 0 to 10° C. before centrifugation and maintain it at the same temperature for about 12 hours. Continuous centrifugation is preferable for centrifugation, and the separation conditions are 1000 to 50
6t/H1 at 00G, for example, manufactured by Alfa Laval, model B
RPX214HGV.
デラバルを分離板１８５枚を用いて行われる。DeLaval is carried out using 185 separation plates.
好ましい高温抽出される紅茶はタンニン含量の比較的多
いものである。Preferred hot brewed black teas have a relatively high tannin content.
得られた低温抽出された紅茶液および高温抽出された紅
・茶液を、水色が紅茶本来の色調となるような比率で混
合する。但し、紅茶飲料を容器に充填して殺菌すると色
調が濃くなるので若干色調を淡く調合する。また、調合
には優れた水色を得るために２種類以上の紅茶抽出液を
用いることもできる。The obtained low-temperature extracted black tea liquid and high-temperature extracted black tea liquid are mixed at a ratio such that the light blue color becomes the original color tone of black tea. However, if the black tea beverage is filled into a container and sterilized, the color tone will become darker, so the color tone should be made lighter. In addition, two or more types of black tea extracts can be used in the preparation to obtain an excellent light blue color.
２種類以上の紅茶抽出液は殺菌後にｐＨが５〜８、色差
計のＬ値が６５〜８０、ａ値が４〜１２．３７５ｎｍの
吸光度が３〜５及び４５５ｎｍの吸光度が１〜５となる
ような混合比率で混合することが好ましい。尚、色差計
は日本電色工業（株）製を用いた。After sterilization, two or more types of black tea extracts have a pH of 5 to 8, a color difference meter L value of 65 to 80, an a value of 4 to 12.375 nm absorbance of 3 to 5, and a 455 nm absorbance of 1 to 5. It is preferable to mix at such a mixing ratio. Note that a color difference meter manufactured by Nippon Denshoku Kogyo Co., Ltd. was used.
更に好ましくは、殺菌後にｐＨが５．５〜６．５、色差
計のＬ値が７０〜７５、ａ値が７〜１０．３７５ｎｍの
吸光度が４〜４．５及び４５５ｎｍの吸光度が３〜４と
なる混合比率で紅茶抽出液を混合する。More preferably, after sterilization, the pH is 5.5 to 6.5, the L value of a colorimeter is 70 to 75, the a value is 7 to 10.375 nm absorbance is 4 to 4.5, and the absorbance at 455 nm is 3 to 4. Mix black tea extract in a mixing ratio.
本発明によって得られた調合紅茶飲料は必要に応じて甘
味料、酸化褐変防止剤等を混合し、缶、バックまたはボ
トルのような適当な容器に充填して必要に応じて殺菌処
理し、製品とする。The blended black tea beverage obtained according to the present invention is mixed with sweeteners, oxidative browning inhibitors, etc. as necessary, filled into suitable containers such as cans, bags, or bottles, and sterilized as necessary. shall be.
実施例
紅茶液Ａの調製
ダージリン産（ＴＧＦＯＰ）の紅茶１５Ｋｇを、陽イオ
ンおよび陰イオンを除去し、６０℃に加熱された水４５
０１１に投入して５分間抽出した。莱膜を濾過により除
去し、１５℃まで冷却してから遠心分離（５０００Ｇで
４分、アルファラバル社製、型式ＢＲＰＸ２１４ＨＧＶ
を用イタ）ニヨリ沈澱物及び濁り成分を除去した。Example Preparation of black tea liquid A 15 kg of black tea from Darjeeling (TGFOP) was mixed with 45 kg of water heated to 60°C after removing cations and anions.
011 and extracted for 5 minutes. The membrane was removed by filtration, cooled to 15°C, and then centrifuged (4 minutes at 5000G, manufactured by Alfa Laval, model BRPX214HGV).
(Ita) Removed precipitates and cloudy components.
紅茶液Ｂの調製
セイロン産マデマ６１９紅茶１００ｋｇを、陽イオンお
よび陰イオンを除去し、９０℃に加熱された水５ＯＯＱ
に投入して５分間抽出しｔ；。莱膜を濾過により採取し
て、フィルタープレスにて莱膜に含まれる残留成分を搾
取する。得られた搾成を抽出液と混合して１５０メシユ
ストレーナーにて濾過した。得られた液を真空式薄膜遠
心濃縮機で４０’Ｏ以下の温度にて４〜５倍に濃縮した
。その濃縮液を５°Ｃまで徐冷して１２時間以上静置し
た後、デカンテーションにより上澄液を取り、遠心分離
（５０００Ｇで４分、アルファラバル社製、型式ＢＲＰ
Ｘ２１４ＨＧＶを用いた）して濁り成分を除去した。酸
化褐変防止のためにＬ−アスコルビン酸（２ｏｏｐｐｍ
）を添加した。Preparation of black tea liquid B 100 kg of Madema 619 black tea from Ceylon was mixed with 500 kg of water heated to 90°C after removing cations and anions.
and extracted for 5 minutes. The capsule capsule is collected by filtration, and the remaining components contained in the capsule capsule are extracted using a filter press. The obtained squeezed product was mixed with the extract and filtered using a 150 mesh strainer. The obtained liquid was concentrated 4 to 5 times using a vacuum thin film centrifugal concentrator at a temperature of 40'O or less. After slowly cooling the concentrated solution to 5°C and leaving it for 12 hours or more, the supernatant was removed by decantation and centrifuged (4 minutes at 5000G, manufactured by Alfa Laval, model BRP).
X214HGV) to remove cloudy components. To prevent oxidative browning, L-ascorbic acid (2ooppm
) was added.
紅茶液Ｃの調製
紅茶液Ａ１０部に対して紅茶液Ｂ１部を混合して飲用で
きる濃さに水で希釈（約３倍）する。次に、３７５ｎｍ
での吸光度が４および４５５ ｎｍの吸光度が３になる
ように紅茶液Ａ、紅茶液Ｂおよび水を混合液に加える。Preparation of black tea liquid C: Mix 1 part of black tea liquid B with 10 parts of black tea liquid A, and dilute with water (approximately 3 times) to a drinkable concentration. Next, 375nm
Black tea liquid A, black tea liquid B and water are added to the mixture so that the absorbance at 455 nm is 4 and the absorbance at 455 nm is 3.
さらに、グラニユー糖を７％の濃度となるように加え紅
茶液Ｃとする。Furthermore, granulated sugar was added to give a concentration of 7% to obtain black tea liquid C.
紅茶液りの調製
セイロン産マデマ６１９紅茶１５Ｋｇを、陽イオンおよ
び陰イオンを除去し、９０℃に加熱された水４５０ａに
投入して５分間抽出した。莱膜を濾過ｌこより除去して
、１５℃に冷却する。濁り成分を遠心分離（５０００Ｇ
で４分、アルファラバル社製、型式ＢＲＰＸ２１４ＨＧ
Ｖを用いた）により除去して上澄液を得た。その上澄液
に水を加えて６〜７倍に希釈して飲用できる濃さとした
。Preparation of black tea liquid 15 kg of Madema 619 black tea from Ceylon was removed from cations and anions, and poured into water 450a heated to 90° C. and extracted for 5 minutes. The membrane is removed by filtration and cooled to 15°C. Centrifuge the turbid components (5000G
4 minutes, manufactured by Alfa Laval, model BRPX214HG
V) to obtain a supernatant. Water was added to the supernatant to dilute it 6 to 7 times to a drinkable concentration.
さらに、グラニユー糖を７％の濃度となるように加えて
紅茶液りとした。Furthermore, granulated sugar was added to give a concentration of 7% to prepare a black tea liquid.
紅茶液Ｅの調製
紅茶液Ａを約３倍に希釈して飲用できる濃さとして、グ
ラニユー糖を７％の濃度となるように加え紅茶液Ｅとし
た。Preparation of black tea liquid E Black tea liquid A was diluted approximately 3 times to a drinkable concentration, and granulated sugar was added to give a concentration of 7% to prepare black tea liquid E.
紅茶液Ｅ、ＣおよびＤにそれぞれＬ−アスコルビン酸５
００ｐｐｍを加え、炭酸水素ナトリウムによりｐＨ５〜
６に調整した。L-ascorbic acid 5 in each of black tea liquids E, C and D
00ppm and adjust the pH to 5~ with sodium bicarbonate.
Adjusted to 6.
次に、紅茶液ＥＳＣおよびＤを９０°Ｃ以上の温度で缶
に充填し１２０℃でＦ６が４相当の殺菌を行い経時変化
をみた。結果を表１に示す。Next, black tea liquids ESC and D were filled into cans at a temperature of 90°C or higher, sterilized at 120°C to an F6 equivalent of 4, and changes over time were observed. The results are shown in Table 1.
表１の結果より、紅茶液Ｃにおいてはクリームダウンが
３力月経過後も全く発生しなかった。さらに、紅茶本来
の水色および香味が全く損なわれ初期の段階より紅茶本
来の色調および香味が紅茶液Ｃに比して悪い。高温抽出
された紅茶液りにおいては１力月の保管でクリームダウ
ンが発生し吸光度も測定出来ない程濁ってしまい、香味
の劣化も起こっている。From the results in Table 1, in black tea liquid C, cream down did not occur at all even after 3 months. Furthermore, the light color and flavor inherent to black tea are completely lost, and the color tone and flavor inherent to black tea are worse than that of black tea liquid C from the initial stage. In black tea liquid extracted at high temperature, creaminess occurs after one month of storage, the absorbance becomes cloudy to the point that it is impossible to measure it, and the flavor deteriorates.
［発明の効果］
本発明で得られる調合紅茶飲料は望ましい水色及び香味
を有し、長期の貯蔵においてもクリームダウンが発生し
なかった。[Effects of the Invention] The blended black tea beverage obtained by the present invention had a desirable light color and flavor, and no cream down occurred even during long-term storage.
（外４名）
手 続 補 正 書
昭和６３年３月−９日
特許庁長官 小 川 邦 夫 殿
昭和６２年特許願第３２９３１３号
２、発明の名称
紅茶飲料の製造方法
３、補正をする者
事件との関係 特許出願人
住所
名称 （１９０）サントリー株式会社
４、代 理 人
６、補正の内容
（１）明細書第６頁第６行及び同第７頁第２行のｒ６ｔ
／ＨＪを削除する。(4 others) Procedures Amendment Written by: March-9, 1988 Commissioner of the Patent Office Kunio Ogawa Patent Application No. 329313 of 1988 2 Title of invention Process for producing black tea beverage 3 Person making the amendment Relationship to the case Address name of patent applicant (190) Suntory Ltd. 4, Agent 6, Contents of amendment (1) r6t on page 6, line 6 and page 7, line 2 of the specification
Delete /HJ.
（２）同第６頁第８行及び同第７頁第４行の「１８５枚
」を削除する。(2) Delete "185 sheets" on page 6, line 8 and page 7, line 4.
以 上that's all
Claims (4)
することからなる、クリームダウンを発生しない、色調
、味及び香りが優れた紅茶飲料の製造方法。(1) A method for producing a black tea beverage that does not cause cream down and has excellent color tone, taste, and aroma, which comprises mixing two or more types of black tea extracts with different extraction temperatures.
茶抽出液を混合することよりなる特許請求の範囲第１項
記載の製造方法。(2) The manufacturing method according to claim 1, which comprises mixing a black tea extract extracted at a low temperature and a black tea extract extracted at a high temperature.
抽出液を冷却した後、その沈澱物および濁り成分を遠心
分離により除去した液とタンニンの比較的多い紅茶から
高温抽出された抽出液をブリックスを１５〜３０゜にな
るまで濃縮し、そして冷却した後、沈澱物および濁り成
分を遠心分離して除去した液とを混合することを特徴と
する特許請求の範囲第１項記載の製造方法。(3) After cooling the extract extracted at low temperature from black tea with relatively low tannins, the precipitate and cloudy components are removed by centrifugation, and the extract extracted at high temperature from black tea with relatively high tannins is mixed into Brix. 2. The manufacturing method according to claim 1, characterized in that the mixture is concentrated to a temperature of 15 to 30°, cooled, and then mixed with a liquid from which precipitates and cloudy components have been removed by centrifugation.
値が６５〜８０、ａ値が４〜１２、３７５ｎｍ及び４５
５ｎｍの吸光度がそれぞれ３〜５及び１〜５の範囲とな
るように紅茶液を混合する特許請求の範囲第１項記載の
製造方法。(4) The pH of the black tea beverage after sterilization is 5 to 8, and the color difference meter is L.
Value is 65-80, a value is 4-12, 375nm and 45
The manufacturing method according to claim 1, wherein the black tea liquid is mixed so that the absorbance at 5 nm is in the ranges of 3 to 5 and 1 to 5, respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62329313A JP2594588B2 (en) | 1987-12-25 | 1987-12-25 | How to make tea drinks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62329313A JP2594588B2 (en) | 1987-12-25 | 1987-12-25 | How to make tea drinks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01171435A true JPH01171435A (en) | 1989-07-06 |
| JP2594588B2 JP2594588B2 (en) | 1997-03-26 |
Family
ID=18220063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62329313A Expired - Fee Related JP2594588B2 (en) | 1987-12-25 | 1987-12-25 | How to make tea drinks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2594588B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007174981A (en) * | 2005-12-28 | 2007-07-12 | Kao Corp | Method for producing semi-fermented or fermented tea extract liquid |
| JP2012031207A (en) * | 2004-04-27 | 2012-02-16 | Mizota Corp | Extraction method of useful substance from tea leaf, and its device |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102280723B1 (en) * | 2020-11-26 | 2021-07-22 | 주식회사 스위트컵 | Method for Producing Hot Soaked Liquid Black Tea and TEA Thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5324099A (en) * | 1976-08-19 | 1978-03-06 | Snow Brand Milk Products Co Ltd | Method of preparing black tea extract liquids |
| JPS59120050A (en) * | 1982-12-28 | 1984-07-11 | Hohnen Oil Co Ltd | Preparation of instant tea |
| JPS6115651A (en) * | 1984-07-03 | 1986-01-23 | Senba Touka Kogyo Kk | Preparation of instant tea |
| JPS6257290A (en) * | 1985-09-06 | 1987-03-12 | 三菱電機株式会社 | Rail mounting apparatus for electric equipment |
-
1987
- 1987-12-25 JP JP62329313A patent/JP2594588B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5324099A (en) * | 1976-08-19 | 1978-03-06 | Snow Brand Milk Products Co Ltd | Method of preparing black tea extract liquids |
| JPS59120050A (en) * | 1982-12-28 | 1984-07-11 | Hohnen Oil Co Ltd | Preparation of instant tea |
| JPS6115651A (en) * | 1984-07-03 | 1986-01-23 | Senba Touka Kogyo Kk | Preparation of instant tea |
| JPS6257290A (en) * | 1985-09-06 | 1987-03-12 | 三菱電機株式会社 | Rail mounting apparatus for electric equipment |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012031207A (en) * | 2004-04-27 | 2012-02-16 | Mizota Corp | Extraction method of useful substance from tea leaf, and its device |
| JP2007174981A (en) * | 2005-12-28 | 2007-07-12 | Kao Corp | Method for producing semi-fermented or fermented tea extract liquid |
| JP4516014B2 (en) * | 2005-12-28 | 2010-08-04 | 花王株式会社 | Method for producing semi-fermented tea or fermented tea extract |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2594588B2 (en) | 1997-03-26 |
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