JPH01191644A - Production of jasmine tea beverage - Google Patents
Production of jasmine tea beverageInfo
- Publication number
- JPH01191644A JPH01191644A JP1414388A JP1414388A JPH01191644A JP H01191644 A JPH01191644 A JP H01191644A JP 1414388 A JP1414388 A JP 1414388A JP 1414388 A JP1414388 A JP 1414388A JP H01191644 A JPH01191644 A JP H01191644A
- Authority
- JP
- Japan
- Prior art keywords
- jasmine
- jasmine tea
- tea
- container
- oxygen
- 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
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 73
- 235000013616 tea Nutrition 0.000 title claims description 70
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 72
- 244000269722 Thea sinensis Species 0.000 claims abstract description 63
- 238000011049 filling Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 14
- 239000001301 oxygen Substances 0.000 claims abstract description 14
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 11
- 238000003860 storage Methods 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract 2
- 239000002304 perfume Substances 0.000 abstract 2
- 238000000605 extraction Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000007664 blowing Methods 0.000 description 4
- 238000012937 correction Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 229910001882 dioxygen Inorganic materials 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000004274 Sarcandra glabra Species 0.000 description 1
- 235000010842 Sarcandra glabra Nutrition 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004826 seaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000005406 washing Methods 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]
本発明は中国茶の代表ともいえるジャスミン茶よりジャ
スミンの香りを損なうことなく良好な色調(以下水色と
いう)を有するジャスミン茶飲料を製造する方法に関す
る。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a method for producing a jasmine tea beverage that has a better color tone (hereinafter referred to as light blue) without impairing the jasmine aroma than jasmine tea, which can be said to be a representative Chinese tea. Regarding.
[従来の技術]
ジャスミン茶というのは中国茶の一種で緑茶に近いほと
んど発酵を行っていない弱発酵茶に天然のジャスミン〔
ジャスミン・サムバックを混合し茶菓にジャスミンの花
香を吸着させた後、乾燥して茶に仕上げられたもので、
伝統技術をもって優れたジャスミン茶が製造されている
。[Conventional technology] Jasmine tea is a type of Chinese tea that is similar to green tea and is a weakly fermented tea that does not undergo much fermentation and is made with natural jasmine.
It is made by mixing jasmine sambak and adsorbing the jasmine flower scent into tea confectionery, then drying it and making it into tea.
Excellent jasmine tea is produced using traditional techniques.
しかし、優れたジャスミン茶より抽出された香味の良好
な即ちジャスミンの良い香りのするお茶でも、ウーロン
茶や緑茶と同じような充填方法により容器詰めすると多
くの場合は充填工程中にジャスミンの花の香りは消失し
てしまう。例え容器に詰める際にジャスミンの花の香り
が製品中に残存することがあっても長期間の保存の間に
ジャスミンの香りは消失してしまう。However, even tea with a good flavor extracted from excellent jasmine tea, that is, a tea with a good jasmine scent, is often packed into containers using the same filling method as oolong tea or green tea, and in many cases, the scent of jasmine flowers is lost during the filling process. will disappear. Even if the scent of jasmine flowers remains in the product when it is packed in a container, the jasmine scent will disappear during long-term storage.
そこで、ジャスミンの香りを補強するためにジャスミン
の花を多く加えてジャスミン茶を製造する方法又はジャ
スミンの花から採取したフレーバや人工的に作られたフ
レーバを製品に添加する方法が用いられている。Therefore, in order to enhance the scent of jasmine, methods are used to manufacture jasmine tea by adding a large amount of jasmine flowers, or to add flavors collected from jasmine flowers or artificially created flavors to products. .
[発明が解決しようとする課題]
ジャスミン茶を抽出する段階でお茶の香りが出過ぎると
ジャスミンの香りが十分に抽出されたとしてもジャスミ
ンの香りが目立たなくなる。そこで、本発明はお茶の香
りを押さえてジャスミンの香りを抽出する方法を提供す
ることを目的とする。[Problems to be Solved by the Invention] If the aroma of tea is too pronounced at the stage of extracting jasmine tea, the aroma of jasmine will become inconspicuous even if the aroma of jasmine is sufficiently extracted. Therefore, an object of the present invention is to provide a method for suppressing the aroma of tea and extracting the aroma of jasmine.
更に、本発明は抽出されたジャスミンの香りが充填時及
び長期の保管の間に消失しないような方法を提供するこ
とを目的とする。Furthermore, the present invention aims to provide a method in which the extracted jasmine aroma does not disappear during filling and during long-term storage.
[課題を解決するための手段]
本発明はジャスミン茶よりお茶の香りを押さえてジャス
ミンの香りを抽出する方法及び抽出された抽出液のジャ
スミンの香りの劣化及び変質を防止する方法を提供する
。[Means for Solving the Problems] The present invention provides a method for extracting the jasmine scent by suppressing the tea scent from jasmine tea, and a method for preventing deterioration and deterioration of the jasmine scent in the extracted liquid.
ジャスミン茶に用いるお茶は緑茶に用いるお茶よりも下
級に属するものであるがジャスミン茶も上級になればお
茶の香りの強いものがあるので、抽出にあたってはまず
ジャスミンの香りの強い原料を選ぶことが重要である。The tea used to make jasmine tea belongs to a lower grade than the tea used to make green tea, but higher grades of jasmine tea also have a strong tea aroma, so when extracting it, it is important to first choose raw materials with a strong jasmine aroma. is important.
ジャスミンの香りは茶葉の表面付近に吸着されているの
で、ジャスミン茶の抽出はお茶の香味が抽出され過ぎな
いように50〜80℃の低温で行い、好ましくは60〜
70℃の温水で茶菓を洗うように緩く撹拌して行う。3
〜10分間抽出してから、茶殻を濾過により除去する。The scent of jasmine is adsorbed near the surface of the tea leaves, so extraction of jasmine tea is carried out at a low temperature of 50 to 80 degrees Celsius, preferably 60 to 80 degrees Celsius, to prevent the tea flavor from being extracted too much.
Gently stir the mixture in warm water at 70°C, as if washing tea cakes. 3
After brewing for ~10 minutes, remove the used tea leaves by filtration.
この抽出液を希釈などで適当に調整して容器充填を行う
。This extract is suitably adjusted by dilution, etc., and then filled into containers.
缶容器に充填する場合にはジャスミンの香りが消失しな
いように必要に応じて加熱又は冷却して室温以上90℃
未満で充填巻締めを行う。When filling into cans, heat or cool as necessary to keep the jasmine scent from disappearing above room temperature at 90°C.
Perform filling and seaming at less than
また、充填時には充填液の上部に液体酸素を滴下したり
、気体酸素吹き込み又は空気の吹き込みにより缶容器−
上部の空間に酸素を存在させる。更に、缶容器の入味率
を下げて容器内に残る酸素の充填液に対する比率を高め
て、お茶成分中のポリフェノール(タンニン)の酸化が
促進されるようにする。In addition, during filling, liquid oxygen is dropped onto the top of the filling liquid, or gaseous oxygen or air is blown into the can container.
Allow oxygen to exist in the upper space. Furthermore, the filling rate of the can container is lowered to increase the ratio of oxygen remaining in the container to the filling liquid, so that the oxidation of polyphenols (tannins) in the tea components is promoted.
ジャスミン茶飲料はお茶の香気や青っぽい香味があれば
あるほど真のジャスミン茶の花のような香りが邪魔され
てジャスミン茶らしさを失ってしまう。つまり、お茶の
成分の味は必要であるが香りは不必要なので、香りはむ
しろ酸素により酸化したほうが、よりジャスミン茶の特
徴が際立つことになり容器詰め飲料としてもジャスミン
茶の香りが常にお茶の香りに打ち勝つこととなって良好
なジャスミン茶飲料となる。The more tea aroma or bluish flavor a jasmine tea drink has, the more the flower-like aroma of true jasmine tea is disturbed, and the more it loses its jasmine tea flavor. In other words, the taste of the components of tea is necessary, but the aroma is unnecessary, so if the aroma is oxidized by oxygen, the characteristics of jasmine tea will stand out more. Even as a packaged drink, the aroma of jasmine tea will always be present. This overcomes the aroma, resulting in a good jasmine tea beverage.
本発明によって得られたジャスミン茶飲料は必要に応じ
て甘味料、フレーバー、酸化防止剤等を混合し、缶、パ
ック又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 jasmine tea beverage obtained by the present invention is mixed with sweeteners, flavors, antioxidants, etc. as necessary, filled into suitable containers such as cans, packs, or bottles, and sterilized as necessary. Product.
実施例1ニジヤスミン茶飲料A
中国副建省産ジャスミン茶2.5kgを陰イオン及び陽
イオンを除去した電気伝導率2μs/cm以下、50℃
の処理水40.Qの中に投入し適宜撹拌し3分間抽出を
行い茶殻を除去した後片ネル布で濾過して、20℃に冷
却する。80℃に加温して缶充填時に酸素ガスを101
/分で充填液の上部に吹き込みながら巻締めを行い、F
Oが4の殺菌を行う。Example 1 Rainbow Yasmine Tea Beverage A 2.5 kg of jasmine tea from Suijian Province, China, with anions and cations removed, electrical conductivity of 2 μs/cm or less, 50°C
Treated water 40. The mixture is poured into a tea bag, stirred appropriately, extracted for 3 minutes, used tea leaves are removed, filtered through a flannel cloth, and cooled to 20°C. Heat it to 80℃ and add oxygen gas to 101℃ when filling cans.
Tighten the seam while blowing into the top of the filling liquid at a rate of
Sterilize with O 4.
比較例1:ジャスミン茶飲料B
ジャスミン茶飲料Aと同じジャスミン茶を同様の方法で
抽出するが、抽出液の充填は90℃で、酸素等の吹き込
みは行わない通常のホットパック法で行い、Foが4の
殺菌を行った。Comparative Example 1: Jasmine Tea Beverage B The same jasmine tea as Jasmine Tea Beverage A is extracted in the same manner, but the extraction liquid is filled at 90°C and carried out using the normal hot pack method without blowing in oxygen, etc. carried out sterilization in step 4.
実施例2:ジャスミン茶飲料C
ジャスミン茶飲料Aと同じジャスミン茶を同様の方法で
抽出するが、抽出液の充填は酸素ガスを吹き込みを行わ
ないで50℃で行い、巻締めを行って、Foが4の殺菌
をする。Example 2: Jasmine Tea Beverage C The same jasmine tea as Jasmine Tea Beverage A is extracted in the same manner, but the extraction liquid is filled at 50°C without blowing oxygen gas, and the Fo performs sterilization in step 4.
比較例2:ジャスミン茶飲料D
ジャスミン茶飲料Aと同じジャスミン茶を抽出温度が9
0℃であることを除いては同じ方法で抽出するが、抽出
液の充填は酸素ガスを吹き込まないで50℃で行い、巻
締めを行って、FOが4の殺菌をする。Comparative example 2: Jasmine tea drink D Same jasmine tea as jasmine tea drink A but at an extraction temperature of 9
Extraction is carried out in the same manner except that the temperature is 0°C, but filling with the extract liquid is carried out at 50°C without blowing oxygen gas, the seal is tightened, and sterilization is carried out with an FO of 4.
比較例3:ジャスミン茶飲料E
90℃で充填することを除いて、ジャスミン茶飲料りと
同じ方法で製造した。Comparative Example 3: Jasmine Tea Beverage E This was produced in the same manner as the Jasmine Tea Beverage, except that it was filled at 90°C.
実施例3
ジャスミン茶飲料AからEまでの5例のジャスミン茶に
ついてジャスミンの花の香り及びジャスミン茶全体の香
り並びに水色について評価をした。Example 3 Jasmine Tea Beverages Five examples of jasmine tea, A to E, were evaluated for the aroma of jasmine flowers, the aroma of the entire jasmine tea, and the light color.
結果を表1に示す。The results are shown in Table 1.
表 1
表1の結果より、お茶成分が抽出されるのを低温抽出に
より抑制して、更に、お茶の成分を酸化させればジャス
ミンの香りが強調され、良質のジャスミン茶飲料が得ら
れることが分かる。Table 1 From the results in Table 1, it can be seen that if the extraction of tea components is suppressed by low-temperature extraction and the tea components are further oxidized, the aroma of jasmine will be emphasized and a high-quality jasmine tea beverage can be obtained. I understand.
[発明の効果]
本発明の方法を用いることにより、ジャスミンの香りの
するジャスミン茶飲料が製造できる。更に、長期間保管
してもジャスミンの香りを消失することがなく品質を維
持できる。[Effects of the Invention] By using the method of the present invention, a jasmine tea beverage with a jasmine scent can be produced. Furthermore, even if stored for a long time, the jasmine scent will not disappear and the quality can be maintained.
特許出願人 サントリー株式会社 (外4名) 手続補正書 2、発明の名称 ジャスミン茶飲料の製造方法 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 5、補正の対象 別紙の通り \ぐシ(別 紙) (1)特許請求の範囲を次のとおり補正する。Patent applicant: Suntory Ltd. (4 other people) Procedural amendment 2. Name of the invention Method for producing jasmine tea beverage 3. Person who makes corrections Relationship to the case Patent applicant address Name (190) Suntory Ltd. 4, Agent 5. Subject of correction As per attached sheet (1) The scope of claims shall be amended as follows.
Tl’;ヤスミン茶を50〜80°Cで抽出し、ジャス
ミン茶抽出液を必要に応じて加熱又は冷却して室温以上
90°C未満の温度で容器に充填することを特徴とする
容器入りジャスミン茶飲料の製造方法。Tl': Jasmine in a container, characterized in that yasmine tea is extracted at 50 to 80°C, the jasmine tea extract is heated or cooled as necessary, and then filled into a container at a temperature above room temperature and below 90°C. Method for producing tea beverages.
2、ジャスミン茶抽出液を容器に充填する時に、譲渡の
上部に酸素を存在させることを特徴とするジャスミン茶
抽出液の充填方法。2. A method for filling a jasmine tea extract, which is characterized in that oxygen is present above the container when the jasmine tea extract is filled into a container.
3、ジャスミン茶抽出液を容器に充填する時に、接液の
上部に液体酸素を滴下するか、気体酸素又は空気を吹き
込むか、又は該抽出液の入味率を下げて容器上部の空間
に酸素を多く残すこと、又はこれらの2以上を組み合わ
せることを特徴とするジャスミン茶抽出液の充填方法。3. When filling a container with jasmine tea extract, drop liquid oxygen onto the top of the liquid, blow in gaseous oxygen or air, or reduce the filling rate of the extract to fill the space above the container with oxygen. A method for filling a jasmine tea extract characterized by leaving a large amount or combining two or more of these.
4、請求項1.請求項2又は請求項3記載の方法を用い
て色差計でのL値が60〜75、a値が10〜18、b
値が30〜40となる容器入りジャスミン茶飲料の製造
方法。1
(2)明細書の記載を次のとおり補正する。4. Claim 1. Using the method according to claim 2 or 3, the L value on a color difference meter is 60 to 75, the a value is 10 to 18, and b
A method for producing a packaged jasmine tea beverage having a value of 30 to 40. 1 (2) The description of the description shall be amended as follows.
頁 行 補正前 補正後 5 下2 パック 紙パツク 6 3 副建省 福建省 6550°C55°C 6下3 ガスを ガスの 以上Page Line Before correction After correction 5 Lower 2 pack Paper pack 6 3 Vice Jian Province Fujian Province 6550°C55°C 6 lower 3 gas that's all
Claims (4)
ン茶抽出液を必要に応じて加熱又は冷却して室温以上9
0℃未満の温度で容器に充填することを特徴とする容器
入りジャスミン茶飲料の製造方法。(1) Extract jasmine tea at 60-80°C, heat or cool the jasmine tea extract as necessary, and heat or cool the jasmine tea extract to 90°C above room temperature.
A method for producing a packaged jasmine tea beverage, the method comprising filling the container at a temperature of less than 0°C.
の上部に酸素を存在させることを特徴とするジャスミン
茶抽出液の充填方法。(2) A method for filling a jasmine tea extract, which is characterized in that when the jasmine tea extract is filled into a container, oxygen is allowed to exist above the liquid.
の上部に液体酸素を滴下するか、気体酸素又は空気を吹
き込むか、又は該抽出液の入味率を下げて容器上部の空
間に酸素を多く残すこと、又はこれらの2以上を組み合
わせることを特徴とするジャスミン茶抽出液の充填方法
。(3) When filling a container with jasmine tea extract, drop liquid oxygen onto the top of the liquid, blow gaseous oxygen or air into the top of the liquid, or lower the flavoring rate of the extract to fill the space above the container with oxygen. A method for filling a jasmine tea extract characterized by leaving a large amount of , or a combination of two or more of these.
いて色差計でのL値が60〜75、a値が10〜18、
b値が30〜40となる容器入りジャスミン茶飲料の製
造方法。(4) Using the method according to claim 1, claim 2, or claim 3, the L value is 60 to 75 and the a value is 10 to 18 using a color difference meter.
A method for producing a packaged jasmine tea beverage having a b value of 30 to 40.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63014143A JP2594593B2 (en) | 1988-01-25 | 1988-01-25 | Method for producing jasmine tea beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63014143A JP2594593B2 (en) | 1988-01-25 | 1988-01-25 | Method for producing jasmine tea beverage |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH01191644A true JPH01191644A (en) | 1989-08-01 |
JP2594593B2 JP2594593B2 (en) | 1997-03-26 |
Family
ID=11852928
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63014143A Expired - Fee Related JP2594593B2 (en) | 1988-01-25 | 1988-01-25 | Method for producing jasmine tea beverage |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2594593B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014187966A (en) * | 2013-03-28 | 2014-10-06 | Pokka Sappro Food & Beverage Ltd | Oolong tea beverage |
JP2018108109A (en) * | 2018-03-09 | 2018-07-12 | ポッカサッポロフード&ビバレッジ株式会社 | Oolong tea beverage, method for producing oolong tea beverage, and method for improving the maintainability of sense that fat feeling is reduced or the like |
CN114766558A (en) * | 2022-05-05 | 2022-07-22 | 桂林拓普香料有限公司 | Process for scenting jasmine tea by using jasmine fragrance oil |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60248132A (en) * | 1984-05-24 | 1985-12-07 | Toyo Seikan Kaisha Ltd | Green tea drink contained in closed container and production thereof |
JPS61239840A (en) * | 1985-04-15 | 1986-10-25 | Yasuhisa Ooshima | Simplified preparation of storable green tea beverage |
-
1988
- 1988-01-25 JP JP63014143A patent/JP2594593B2/en not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60248132A (en) * | 1984-05-24 | 1985-12-07 | Toyo Seikan Kaisha Ltd | Green tea drink contained in closed container and production thereof |
JPS61239840A (en) * | 1985-04-15 | 1986-10-25 | Yasuhisa Ooshima | Simplified preparation of storable green tea beverage |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2014187966A (en) * | 2013-03-28 | 2014-10-06 | Pokka Sappro Food & Beverage Ltd | Oolong tea beverage |
JP2018108109A (en) * | 2018-03-09 | 2018-07-12 | ポッカサッポロフード&ビバレッジ株式会社 | Oolong tea beverage, method for producing oolong tea beverage, and method for improving the maintainability of sense that fat feeling is reduced or the like |
CN114766558A (en) * | 2022-05-05 | 2022-07-22 | 桂林拓普香料有限公司 | Process for scenting jasmine tea by using jasmine fragrance oil |
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JP2594593B2 (en) | 1997-03-26 |
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