JPH01191644A - Production of jasmine tea beverage - Google Patents

Abstract

PURPOSE:To obtain the title beverage, good in perfume of jasmine, also retaining the perfume even after storage for a long period, by extracting jasmine tea within a specified range of temperature followed by filling the resultant extracted solution into a container. CONSTITUTION:Jasmine tea is extracted at 50 to 80 deg.C, and the resultant extracted solution is either heated or cooled, if needed, followed by filling said solution at room temperature to 90 deg.C into a container, thus obtaining the objective beverage. When said extracted solution is to be filled into the container, oxygen is pref. made to be present through one of the following preferable processes: 1. liquid oxygen is dripped onto said extracted solution, 2. gaseous oxygen or air is blown into the space above said solution, or 3. the amount of said solution to be filled into the container is reduced to leave more oxygen present in the upper space of the container. Furthermore, it is preferable that said extracted solution be 60-75, 10-18 and 30-40 in the L-value, a-value and b-value, respectively, determined by a differential calorimeter.

Description

[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.

[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.

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.

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. .

[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.

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.

[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.

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.

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.

This extract is suitably adjusted by dilution, etc., and then filled into containers.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

The results are shown in Table 1.

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.

[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.

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': 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. 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. 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. 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.

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)

[Claims] (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. (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. (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. (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.