JPH01300850A - Production of aseptical green tea - Google Patents
Production of aseptical green teaInfo
- Publication number
- JPH01300850A JPH01300850A JP12908988A JP12908988A JPH01300850A JP H01300850 A JPH01300850 A JP H01300850A JP 12908988 A JP12908988 A JP 12908988A JP 12908988 A JP12908988 A JP 12908988A JP H01300850 A JPH01300850 A JP H01300850A
- Authority
- JP
- Japan
- Prior art keywords
- green tea
- tea extract
- acetic acid
- acid bacteria
- acetobacter
- 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
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 46
- 235000009569 green tea Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 238000001914 filtration Methods 0.000 claims abstract description 26
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 87
- 229940094952 green tea extract Drugs 0.000 claims description 45
- 235000020688 green tea extract Nutrition 0.000 claims description 45
- 241000894006 Bacteria Species 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 13
- 235000013616 tea Nutrition 0.000 claims description 12
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 241000589220 Acetobacter Species 0.000 abstract description 13
- 239000012528 membrane Substances 0.000 abstract description 9
- 239000011148 porous material Substances 0.000 abstract description 2
- 230000001771 impaired effect Effects 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 241000589236 Gluconobacter Species 0.000 description 16
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 238000000605 extraction Methods 0.000 description 15
- 238000004659 sterilization and disinfection Methods 0.000 description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 238000007796 conventional method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 230000001580 bacterial effect Effects 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- 238000012371 Aseptic Filling Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000589212 Acetobacter pasteurianus Species 0.000 description 2
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 241001621835 Frateuria aurantia Species 0.000 description 2
- 241001330169 Gluconobacter albidus Species 0.000 description 2
- 241001518248 Gluconobacter cerinus Species 0.000 description 2
- 241000589232 Gluconobacter oxydans Species 0.000 description 2
- SKCKOFZKJLZSFA-UHFFFAOYSA-N L-Gulomethylit Natural products CC(O)C(O)C(O)C(O)CO SKCKOFZKJLZSFA-UHFFFAOYSA-N 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000003365 glass fiber Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 241001051188 Cetobacterium ceti Species 0.000 description 1
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000287231 Serinus Species 0.000 description 1
- 241000607715 Serratia marcescens Species 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- JFIOVJDNOJYLKP-UHFFFAOYSA-N bithionol Chemical compound OC1=C(Cl)C=C(Cl)C=C1SC1=CC(Cl)=CC(Cl)=C1O JFIOVJDNOJYLKP-UHFFFAOYSA-N 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000010350 erythorbic acid Nutrition 0.000 description 1
- 239000004318 erythorbic acid Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229940026239 isoascorbic acid Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000003094 microcapsule Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は無菌緑茶の製造方法に関し、更に詳細には酢酸
菌を利用した無菌緑茶の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing sterile green tea, and more particularly to a method for producing sterile green tea using acetic acid bacteria.
［従来の技術及び発明が解決しようとする問題点コ
従来より、緑茶抽出液をそのまま長期保存させる技術と
して、例えば、茶等の飲料原料から限外濾過装置を使用
して微生物及び酵素を除去した飲料を濾過生成する方法
がある（特開昭６０−１１０２７１号）。[Problems to be solved by conventional techniques and inventions Conventionally, as a technique for preserving green tea extract as it is for a long period of time, for example, microorganisms and enzymes have been removed from beverage raw materials such as tea using an ultrafiltration device. There is a method of producing a beverage by filtration (Japanese Patent Application Laid-open No. 110271/1983).
しかしながら、単に緑茶抽出液に濾過処理を施しただけ
では、緑茶抽出液の香り・味（以降香味という）のバラ
ンスが損なわれ、抽出直後の緑茶抽出液と同等の香味を
有する緑茶抽出液を得ることができないとの問題点があ
った。However, simply filtering the green tea extract will impair the balance of the aroma and taste (hereinafter referred to as flavor) of the green tea extract, resulting in a green tea extract having the same flavor as the green tea extract immediately after extraction. The problem was that it could not be done.
そこで、本出願人は、こうした問題点を解決するために
、緑茶を、１価の金属塩を０．０４〜０．１５重量％（
抽出溶液に対して）含有した抽出溶液中で抽出した後、
必要により冷却し、その後アスコルビン酸、エリソルビ
ン酸またはそれらの塩類によってｐＨを５．８〜６゜５
に調整し、除菌濾過処理を施した後無菌充填することを
特徴とする緑茶の製造法について出願を行なった（特開
昭６２−４４１３６号）。Therefore, in order to solve these problems, the present applicant added 0.04 to 0.15% by weight of a monovalent metal salt to green tea.
After extraction in the containing extraction solution (with respect to the extraction solution),
Cool if necessary, and then adjust the pH to 5.8-6.5 with ascorbic acid, erythorbic acid or their salts.
An application has been filed for a method for producing green tea, which is characterized in that the green tea is adjusted to the desired temperature, subjected to sterilization filtration treatment, and then filled aseptically (Japanese Patent Laid-Open No. 62-44136).
しかしながら、該発明は金属塩を含有した溶液を使用し
て抽出を行なっているために、得られた緑茶抽出液の香
味に多少の影響を与えることが避けられず、抽出直後の
緑茶抽出液と同等な香味を呈するとの点で未だ満足のい
くものではなかった。However, since the invention performs extraction using a solution containing metal salts, it is inevitable that the flavor of the obtained green tea extract will be affected to some extent, and the flavor of the obtained green tea extract will be affected to some extent. It was still unsatisfactory in terms of exhibiting an equivalent flavor.
［問題点を解決するための手段］
本発明者等は、こうした現状に鑑み、抽出直後の緑茶抽
出液と同等な香味を有する無菌緑茶を得る目的で鋭意研
究開発を行なった結果、除菌濾過処理及びその後の無菌
充填を行なうに先立ち緑茶抽出液と酢酸菌とを接触させ
ることにより、上記目的を達成することができるとの知
見を得、本発明を完成したのである。[Means for Solving the Problems] In view of the current situation, the present inventors conducted intensive research and development with the aim of obtaining sterile green tea with a flavor equivalent to that of green tea extract immediately after extraction. The present invention was completed based on the finding that the above object can be achieved by bringing the green tea extract into contact with acetic acid bacteria prior to processing and subsequent aseptic filling.
上記知見を基に完成された本発明の要旨は、緑茶抽出液
に除菌濾過処理を施した後無菌充填する無菌緑茶の製造
方法において、予め緑茶抽出液と酢酸菌とを接触させる
ことを特徴とする無菌緑茶の製造方法にある。The gist of the present invention, which was completed based on the above knowledge, is that, in a method for producing sterile green tea in which green tea extract is subjected to sterilization filtration treatment and then filled aseptically, the green tea extract is brought into contact with acetic acid bacteria in advance. There is a method for producing sterile green tea.
以下、本発明の内容を詳細に説明する。Hereinafter, the content of the present invention will be explained in detail.
先ず、本発明において対象となる緑茶としては、煎茶、
玉露、抹茶、番茶、蒸製玉緑茶、かまいり製玉緑茶が例
示できる。First, the green tea targeted in the present invention includes Sencha,
Examples include gyokuro, matcha, bancha, steamed tamaryokucha, and kamairi tamaryokucha.
また、本発明に使用できる酢酸菌の種類は、特に制限さ
れないが、以下に例示するものを利用することができる
。Furthermore, the types of acetic acid bacteria that can be used in the present invention are not particularly limited, but those exemplified below can be used.
くアセトバクター属〉
アセトバクター アセチ
（Ａｃｅｌｏｂａｅｔｅｒ ａｃｅｔｉ ） ＩＦｏ
３２８１アセトバクター アセチ
（Ａｃｅｊｏｂａｃｊｅｒ ａｅｅｊｉ ） ＩＦＯ
３２８３アセトバクター アセチ
（Ａｃｅｊｏｂａｃｊｅｒ ｘｃｅｊｉ ） ＩＦＯ
３２８４アセトバクター アセチゲネス
（Ａｃｅｊｏｂａｃｊｅｒ ａｃｅｔｉｇｃｎｕｓ）
ＩＦＯ３２７９アセトバクター アセトサス
（Ａｃｅｊｏｂａｃｊｅｒ ａｃｅｔｏｓｕｓ） Ｉ
ＦＯ３２９６アセトバクター アスセンデス
（Ａｃｅｔｏｂａｃｊｅｒ ｘｓｃｅｎｄｅｎｓ ）
ＩＰＯ３１８８アセトバクター アスセンデス
（Ａｃｅｊｏｂａｃｊｅｒ ａｓｃｅｎｄｅｎｓ ）
ＩＦＯ３２９９アセトバクター オウランティウス
（Ａｃｅｊｏｂａｃｊｅｒ ａｕｒａｎｊｉｎｓ ）
ＩＦＯ３２４５アセトバクター オウランティウス
（Ａｃｅｊｏｂａｃｊｅｒ ａｕｒａｎｊｉｎｓ ）
ＩＦＯ３２４７アセトバクター オウランティウス
（Ａｃｅｊｏｂａｃｔｅｒ ａｕｒａｎｔｉｕｓ ）
ＩＦＯ３２４８アセトバクター クチインギアナス
（Ａｃｅｊｏｂｉｃｊｅｒ ｋｕｊｔｉｎｇｉａｎｕｓ
） ＩＦＯ３２２２アセトバクター ランセンス
（Ａｃｅｊｏｂａｃｌｅｒ ｒａｎｃｅｎｓ、 ）
ＩＦＯ３２９７アセトバクター ランセンス
（Ａｃｅｌｏｂａｅｔｅｒ ｒａｎｃｅｎｓ ） Ｉ
ＦＯ３２９８アセトバクター キシリナス
（Ａｃｅｌｏｂａｅｔｅｒ ｘ７１ｉｎｕｓ ） ！
ＦＯ３２８８アセトバクター パスツリアナス
（Ａｃｅｊｏｂａｃｊｅｒ ｐａｓｌｅｕｒｉａｎｕｓ
） ＩＦＯ３２２３アセトバクター タービダンス
（Ａｃｅｊｏｂａｃｊｅｒ ｊｕ＋ｂｉｄａｎｓ ）
ＩＦＯ３２２５〈グルコノバクタ−属〉
グルコノバクタ−メラノゲナス
（Ｇｌｕｃｏｎｏｂｉｅｌｅｔ ｍｅｌａｎｏｇｅｎｕ
＠） ＩＦＯ３２９４グルコノバクタ−オキシダンス
（Ｇｌｕｃｏｎｏｂｉｅｌｅｔ ｏｘ７ｄａｎｓ ）
！ＦＯ３２８７グルコノバクター ジオキシアセトニ
カス（Ｇｌｕｃｏｎｏｂｉｅｌｅｔ ｄｉｏｘ７ａｃ［
ｏｎｉｃｕｓ ）ＩＦＯ３２７１
グルコノバクタ−ジオキシアセトニカス（Ｇｌｕｃｏｎ
ｏｂｉｅｌｅｔ ｄｉｏｘ７ａｃｅｔｏｎｉｃｕｓ ）
ＩＦＯ３２７２
グルコノバクタ−ジオキシアセトニカス（Ｇｌｕｃｏｎ
ｏｂａｃｊｅｒ ｄｉｏｘ７ａｃｅｔｏｎｉｃｕｓ
）ＩＦｏ ３Ｎ、４
グルコノバクタ−セリナス
（Ｇｌｕｃｏｎｏｂａｃｌｅｔ ｃｅｒｉｎｏｓ ）
ＩＦＯ３２６２グルコノバクタ−セリナス
（Ｇｌｕｃ＋＋ｎｏｂａｃｔｅｒ ｃｅｒｉｎｕｓ ）
ＩＦＯ３２６３グルコノバクタ−セリナス
（Ｇｌｕｃｏｎｏｂａｃｌｅｒ ｃｃｒｉｎｕｓ ）
ＩＦＯ３２６４グルコノバクタ−セリナス
（Ｇｌｕｃｏｎｏｂｘｃｊｅｒ ｃｃｒｉｎｕｓ ）
ＩＦＯ３２６５グルコノバクタ−セリナス
（Ｇｌｕｃｏｎｏｂａｃｔｅｒ ｃｅｒｉｎｕｓ ）
ＩＦＯ３２ｆｉｔｉグルコノバクタ−セリナス
（Ｇｌｕｃｏｎｏｂｘｃｔｅｒ ｃｃｒｉｎｕｓ ）
ＩＦＯ３２６７グルコノバクター セリナス
（Ｇｌｕｃｏｎｏｂａｃｔｅｔ ｃｅｒｉｎｕｓ ）
ＩＦｏ ３２６８グルコノバクタ−セリナス
（Ｇｌｔ＋ｃｏｎｏｂａｃｊｅｒ ｃｅｒｉｎａｓ ）
ＩＦＯ３２６９グルコノバクタ−セリナス
（Ｇｌｎｃｏｎｏｂａｃｊｅｔ ｃｅｒｉｎｕｓ ）
ＩＦＯ３２７０グルコノバクタ−ゲルコニカス
（Ｇｌｕｃｏｎｏｂａｃｔｅｔ ｇｌｕｃｏｎｔｃｕｓ
） ＩＦＱ ３２８５グルコノバクタ−ゲルコニカス
（Ｇｌｕｃｏｎｏｂａｃｌｅｒ ｇｌｕｃｏｎｉｃｕｓ
） ＩＦＯ３２８６グルコノバクター アルビダス
（Ｇｌｎｃｏｎｏｂａｃｊｅｔ ａｌｂｉｄｕｓ ）
ＩＦＯ３２５１グルコノバクタ−アルビダス
（ＧｌｕｃｏｎｏｂａｃｔＣｒ ａｌｂｉｄｕｓ ）
ＩＦＯ３２５３グルコノバクタ−サブオキシダンス
（Ｇｌｕｃｏｎｏｂａｃｌｅｔ ５ｕｂｏｘ７ｄａｎｓ
） ＩＦＯ３２９０グルコノバクタ−サブオキシダン
ス
（Ｇｌｕｃｏｎｏｂａｃｌｅｒ ５ｕｂｏｘ７ｄａｎｓ
） ＩＦＯ３２９１グルコノバクタ−サブオキシダン
ス
（Ｇｌｎｃｏｎｏｂａｃｊｅｔ ５ｕｂｏｘ７ｄａｎｓ
） ＩＰＯ１２５２８本発明においては、生育し得る
酢酸菌を利用しても良いし、生育し得ない酢酸菌を利用
しても良い。Acetobacter genus> Acelobaeter aceti IFo
3281 Acetobacter aeeji IFO
3283 Acetobacter xceji IFO
3284 Acetobacter acetigcnus
IFO3279 Acetobacter acetosus I
FO3296 Acetobacter xscendens
IPO3188 Acetobacter ascendens
IFO3299 Acetobacter aurantius
IFO3245 Acetobacter aurantius
IFO3247 Acejobacter aurantius
IFO3248 Acetobacter kujtingianus
) IFO3222 Acetobacter rancens ( )
IFO3297 Acelobaeter rancens I
FO3298 Acelobaeter x71inus!
FO3288 Acetobacter pasteurianus
) IFO3223 Acetobacter ju+bidans
IFO3225 <Gluconobacter genus> Gluconobacter melanogenus
@) IFO3294 Gluconobacter ox7dans
! FO3287 Gluconobacter diox7ac [
onicus) IFO3271 Gluconobacter dioxyacetonicus (Glucon
obielet diox7acetonicus)
IFO3272 Gluconobacter dioxyacetonicus (Glucon
obacjer diox7acetonicus
) IFo 3N, 4 Gluconobacter cerinos
IFO3262 Gluc++ nobacter cerinus
IFO3263 Gluconobacter ccrinus
IFO3264 Gluconobacter serinus (Gluconobacter ccrinus)
IFO3265 Gluconobacter cerinus
IFO32fiti Gluconobacter ccrinus
IFO3267 Gluconobactet cerinus
IFo 3268 Gluconobacter cerinas (Glt+conobacjer cerinas)
IFO3269 Gluconobacter cerinus
IFO3270 Gluconobactet glucontcus
) IFQ 3285 Gluconobacter gluconicus
) IFO3286 Gluconobacter albidus
IFO3251 Gluconobacter albidus
IFO3253 Gluconobacter suboxidans (Gluconobacter 5ubox7dans)
) IFO3290 Gluconobacter suboxidans (Gluconobacter 5ubox7dans)
) IFO3291 Gluconobacter suboxidans (Glnconobacjet 5ubox7dans)
) IPO12528 In the present invention, acetic acid bacteria that can grow may be used, or acetic acid bacteria that cannot grow may be used.
該生育し得ない酢酸菌を得るための方法としては、例え
ば酢酸菌を４０〜６０℃で３０〜６０分間加熱処理する
方法、酢酸菌を機械的又は超音波により破砕する方法、
酢酸菌を凍結乾燥処理する方法がある。゛
また、上記生育し得る酢酸菌及び生育し得ない酢酸菌を
それぞれ固定化して使用することもできる。Methods for obtaining the non-viable acetic acid bacteria include, for example, a method of heat-treating the acetic acid bacteria at 40 to 60°C for 30 to 60 minutes, a method of crushing the acetic acid bacteria mechanically or by ultrasonication,
There is a method of freeze-drying acetic acid bacteria.゛Also, the above-mentioned viable acetic acid bacteria and non-viable acetic acid bacteria can be immobilized and used.
固定化方法としては、■共有結合法、イオン結合法、物
理的吸着法に代表される包括法、■架橋法、■格子型、
マイクロカプセル型の担体結合法等が例示できる。Examples of immobilization methods include: ■ Comprehensive methods represented by covalent bonding, ionic bonding, and physical adsorption methods, ■ Crosslinking methods, ■ Lattice methods,
Examples include a microcapsule type carrier binding method.
次に、前記緑茶を常法により抽出し、緑茶抽出液を得る
。Next, the green tea is extracted by a conventional method to obtain a green tea extract.
本発明においては、後の除菌濾過処理及び無菌充填処理
に先立ち上記緑茶抽出液と前述した酢酸菌とを接触させ
ることが、特に重要である。In the present invention, it is particularly important to bring the green tea extract into contact with the acetic acid bacteria described above prior to the subsequent sterilization filtration treatment and aseptic filling treatment.
接触時間は５分間以上、好ましくは３０分〜３時間が適
当である。The appropriate contact time is 5 minutes or more, preferably 30 minutes to 3 hours.
また、接触させるに際しては緑茶抽出液の温度を５〜７
０℃、好ましくは５〜４０℃に調整することが望ましい
。In addition, when contacting, the temperature of the green tea extract should be 5 to 7.
It is desirable to adjust the temperature to 0°C, preferably 5 to 40°C.
次いで、このようにして得られた緑茶抽出液に、限外濾
過膜、超精密濾過膜、精密濾過膜等を使用して除菌濾過
処理を施す。この場合、０．４５μ以下の孔径の膜を使
用することが、酢酸菌及び大腸菌、霊菌、枯草菌等を完
全に除去することができる点から好ましい。Next, the green tea extract thus obtained is subjected to a sterilization filtration treatment using an ultrafiltration membrane, an ultra-precise filtration membrane, a precision filtration membrane, or the like. In this case, it is preferable to use a membrane with a pore size of 0.45 μm or less from the standpoint of completely removing acetic acid bacteria, Escherichia coli, Bacillus marcescens, Bacillus subtilis, and the like.
その後常法によって無菌充填するが、該無菌充填に先立
、ち上記緑茶抽出液の香味、色調、外観（懸濁感）を増
強するために、該緑茶抽出液に殺菌処理を施した茶葉粉
末を無菌的に混合することもできる。After that, it is aseptically filled using a conventional method. Prior to the aseptic filling, the green tea extract is sterilized to enhance the flavor, color, and appearance (suspension) of the green tea extract. They can also be mixed aseptically.
以上により、抽出直後の緑茶抽出液と同等な香味を有す
る無菌緑茶を得ることができる。As described above, it is possible to obtain sterile green tea having a flavor equivalent to that of the green tea extract immediately after extraction.
以下、実施例を掲げる。Examples are listed below.
実施例１
７０℃の湯１５０ｍ１に煎茶生５ｇを添加し、２分間抽
出を行ない、緑茶抽出液を得た。次いで、得られた緑茶
抽出液を冷却させ、１０℃になった時点で酢酸菌（アセ
トバクターアセチ 入ｃｅｊｏｂａｃｔｔｔ ５ｃｔｔ
ｉ ＩＦＯ３８４）の湿菌体０．１’５ｇを添加し、
その後３０分間作用させた。次いで、上記緑茶抽出液を
除菌フィルターで除菌濾過処理を施した。濾過条件は、
Ｇｌａｓｓｆｔｂｅｒ ｆｉｌｔｅｒ。Example 1 5 g of green tea was added to 150 ml of 70°C hot water and extracted for 2 minutes to obtain a green tea extract. Next, the obtained green tea extract was cooled, and when the temperature reached 10°C, it was added with acetic acid bacteria (5ctt.
i Add 0.1'5g of wet bacterial cells of IFO384),
After that, it was allowed to act for 30 minutes. Next, the green tea extract was subjected to sterilization filtration treatment using a sterilization filter. The filtration conditions are
Glassftber filter.
０．６５ｇＭｅｍｂｒａｎｅ ｆｉｌｔｅｒ。0.65g Membrane filter.
０．４５ｇＭｅｍｂｒａｎｅ ｆｉｌｔｅｒによって
３段階濾過を行なった後、常法により紙容器に無菌充填
した。得られた無菌緑茶は抽出直後の緑茶抽出液と同等
の香味を有するものであった。After performing three-stage filtration using a 0.45 g Membrane filter, the mixture was aseptically filled into paper containers using a conventional method. The obtained sterile green tea had the same flavor as the green tea extract immediately after extraction.
実施例２
６０℃の湯１００ｍ１に玉露５ｇを添加し、２分間抽出
を行ない、緑茶抽出液を得た。−方、酢酸菌（グルコノ
バクタ−サブオキシダンス ＧＩｕｃｏ＋＋ｏｂａｃｔ
ｅｒ ５ｕｂｏｘ７ｄａｎｓ ＩＦＯＩ２５２ｇ）
０．１ ｇを６０℃、３０分間の条件で加熱処理を行な
い、酢酸菌を生育し得なくした。Example 2 5 g of Gyokuro was added to 100 ml of hot water at 60° C., and extraction was performed for 2 minutes to obtain a green tea extract. -, acetic acid bacteria (Gluconobacter suboxidans GIuco++obact)
er 5ubox7dans IFOI252g)
0.1 g was heat-treated at 60° C. for 30 minutes to make it impossible for acetic acid bacteria to grow.
次いで、得られた緑茶抽出液を冷却させ、５℃になった
時点で上記酢酸菌を添加し、その後４０分間作用させた
。次いで、上記緑茶抽出液を除菌フィルターで除菌濾過
処理を施した。濾過条件は、Ｇｌａｓｓｆｉｂｅｒ
ｆｆ１ｔｅｒ、α６５ｇＭｅｍｂｒａｎｅ ｆｉｌｔ
ｅｒ、α４５ｇＭｅｍｂｒａｎｅ ｆｉｌｔｅｒによ
って３段階濾過を行なった後、常法により紙容器に無菌
充填した。得られた無菌緑茶は抽出直後の緑茶抽出液と
同等の香味を有するものであった。Next, the obtained green tea extract was cooled, and when the temperature reached 5°C, the above-mentioned acetic acid bacteria were added, and then allowed to act for 40 minutes. Next, the green tea extract was subjected to sterilization filtration treatment using a sterilization filter. The filtration conditions are Glass fiber
ff1ter, α65gMembrane filt
After performing three-step filtration using an α45g Membrane filter, the mixture was aseptically filled into a paper container using a conventional method. The obtained sterile green tea had the same flavor as the green tea extract immediately after extraction.
実施例３
１００℃の湯６５０１に番茶１５ｇを添加し、３０秒間
抽出を行ない、緑茶抽出液を得た。一方、酢酸菌の菌体
（アセトノくフタ−アセチ ＩＦｏ ３２８４）２ｇ
に水道水２２ｍ１を加え、６０℃で３０分間放置して菌
体を生育し得なくさせた。該菌体を均一に懸濁させた菌
液を６０℃に温度調節した。温度調節した菌液と１．５
重量％のアルギン酸塩とを１：１．５の割合いで混合し
１０ｍ１の注射器につめ、１５重量％の塩化カルシウム
溶液に滴下した。滴下後、塩化カルシウム溶液を５℃で
一昼夜撹拌し、粒状物を分離して酢酸菌の菌体を含有す
る粒状ゲルε固定化酢酸菌）約５５１を得た。得られた
固定化酢酸菌１０ｇをカラム（２Ｘ１０ａａ）に充填し
た。該カラムの温度を４０℃に調節しつつ、カラム内瞬
上記録茶抽出液を５ ｍｌ／分の流速で流通させた滞留
時間は５分間であった。次いで、上記緑茶抽出液を除菌
フィルターで除菌濾過処理を施した。濾過条件はＧｌａ
ｓｓｆ １ｂｅｒ ｆｉｌｔｅｒＳＱ、６５ｇＭｅｍ
ｂｒａｎｅ ｆｉｌｔｅｒ、Ｑ、４５ｇＭｅｍｂｒａ
ｎｅ ｆｉｌｔｅｒによって３段階濾過を行なった後
、常法により紙容器に無菌充填した。Example 3 15 g of bancha was added to hot water 6501 at 100°C and extracted for 30 seconds to obtain a green tea extract. On the other hand, 2 g of acetic acid bacteria cells (Acetobacter IFo 3284)
22 ml of tap water was added to the solution, and the solution was left at 60° C. for 30 minutes to prevent bacterial growth. The temperature of the bacterial solution in which the bacterial cells were uniformly suspended was adjusted to 60°C. Temperature-controlled bacterial solution and 1.5
% by weight of alginate at a ratio of 1:1.5, filled into a 10 ml syringe, and added dropwise to a 15% by weight calcium chloride solution. After the dropwise addition, the calcium chloride solution was stirred at 5° C. for a day and night, and the granules were separated to obtain a granular gel (ε-immobilized acetic acid bacteria) containing the cells of acetic acid bacteria (approximately 551). 10 g of the obtained immobilized acetic acid bacteria was packed into a column (2×10 aa). While the temperature of the column was adjusted to 40° C., the tea extract recorded in the column was passed through the column at a flow rate of 5 ml/min, and the residence time was 5 minutes. Next, the green tea extract was subjected to sterilization filtration treatment using a sterilization filter. The filtration conditions are Gla
ssf 1ber filterSQ, 65gMem
brain filter, Q, 45gMembra
After performing three-stage filtration using a ne filter, the mixture was aseptically filled into paper containers using a conventional method.
得られた無菌緑茶は抽出直後の緑茶抽出液と同等の香味
を有するものであった。The obtained sterile green tea had the same flavor as the green tea extract immediately after extraction.
実施例４
３０℃の湯５００ｍ１に煎茶２５ｇを添加し、３分３０
秒間抽出を行ない、緑茶抽出液を得た。次いで、得られ
た緑茶抽出液を冷却させ、５℃になった時点で酢酸菌（
アセトノくフタ−アセチ ＾ｃｅｊｏｂａｃｔｅ＋ ａ
ｃｅｔｉ ＩＦＯ３２８４）の湿菌体２．５ｇを添加
し、その後６０分間作用させた。次いで、上記緑茶抽出
液を除菌フィルターで除菌濾過処理を施した。濾過条件
は、Ｇｌａｓｓｆｉｂｅｒ ｆｉｌｔｅｒｌＱ、６５
ｇＭｅｍｂｒａｎｅ ｆｉｌｔｅｒ。Example 4 Add 25g of Sencha to 500ml of 30°C hot water and boil for 3 minutes.
Extraction was performed for seconds to obtain a green tea extract. Next, the obtained green tea extract was cooled, and when the temperature reached 5°C, acetic acid bacteria (
Acetonokhuta-aceti ^cejobacte+ a
2.5 g of wet bacterial cells of C. ceti IFO3284) were added, and then allowed to act for 60 minutes. Next, the green tea extract was subjected to sterilization filtration treatment using a sterilization filter. The filtration conditions are Glass fiber filter Q, 65
gMembrane filter.
Ｑ、４５ｇＭｅｍｂｒａｎｅ ｆｉｌｔｅｒによって
３段階濾過を行なった。一方、煎茶茶菓を一８０℃で凍
結した後、粉砕処理を施し、２８０ｍｅｓｈを通過した
茶菓粉末Ｌｏｇを得た。Q. Three-step filtration was performed using a 45g Membrane filter. On the other hand, after freezing the sencha tea confectionery at -80°C, it was subjected to a pulverization treatment to obtain a powdered tea confectionery log that passed through a 280 mesh.
その後、該茶菓粉末に水５０ｇ及び炭酸水素ナトリウム
０．１８ ｇを添加混合し、これをｐＨ６，８に調節し
て含水茶葉粉末を得た。次いで該含水茶葉粉末をレトル
トパウチ内に薄く敷きつめるように収納密封し、１３５
℃、５秒間の条件で殺菌処理を施し、加熱殺菌済みの含
水茶葉粉末を得た。そして、上記無菌緑茶抽出液１００
ｇと加熱殺菌済み含水茶葉粉末０．１５ｇとを無菌的に
混合した後、常法により紙容器に無菌充填した。得られ
た無菌緑茶は優れた香味、色調、外観を呈するものであ
った。Thereafter, 50 g of water and 0.18 g of sodium bicarbonate were added and mixed to the tea confectionery powder, and the pH was adjusted to 6.8 to obtain a water-containing tea leaf powder. Next, the water-containing tea leaf powder was placed in a retort pouch so as to be spread thinly and sealed.
Sterilization was performed at ℃ for 5 seconds to obtain heat-sterilized water-containing tea leaf powder. And the above sterile green tea extract 100
g and 0.15 g of heat-sterilized water-containing tea leaf powder were mixed aseptically, and the mixture was aseptically filled into a paper container using a conventional method. The obtained sterile green tea exhibited excellent flavor, color tone, and appearance.
く比較実験〉
本発明によれば、得られる緑茶抽出液が、抽出直後の緑
茶抽出液と同等の香味を呈することを立証するために１
５名の熟練したパネルによる官能評価を行なった。その
結果を第１表に示す。Comparative Experiment> According to the present invention, in order to prove that the obtained green tea extract exhibits the same flavor as the green tea extract immediately after extraction,
Sensory evaluation was conducted by a panel of five experts. The results are shown in Table 1.
比較例１
緑茶抽出液と酢酸菌とを接触させないこと以外は、実施
例１と全く同様な方法で無菌緑茶を得た。Comparative Example 1 Sterile green tea was obtained in exactly the same manner as in Example 1, except that the green tea extract and the acetic acid bacteria were not brought into contact.
比較例２
８０℃の湯１１に煎茶の茶菓３５ｇを添加し、更に炭酸
水素ナトリウム０．１ｇを添加して８０℃で２分間抽出
し０．８５ Ｉ！の緑茶抽出液を得た。その複核緑茶抽
出液を室温まで冷却し、該緑茶抽出液をｐｎ６．ｏに調
整するに必要な量、アスコルビン酸を添加溶解した後、
酢酸菌による処理を行なうことなく、実施例１と同様な
除菌処理及び無菌充填を行ない無菌緑茶を得た。Comparative Example 2 35 g of sencha tea confectionery was added to hot water 11 at 80°C, and 0.1 g of sodium bicarbonate was further added and extracted at 80°C for 2 minutes to yield 0.85 I! A green tea extract was obtained. The compound green tea extract was cooled to room temperature, and the green tea extract was added to pn6. After adding and dissolving ascorbic acid in the amount necessary to adjust to o,
Aseptic green tea was obtained by carrying out the same sterilization treatment and aseptic filling as in Example 1 without performing treatment with acetic acid bacteria.
尚、コントロールは、７０℃の湯１５０ｍ１に煎茶生５
ｇを添加し、２分間抽出を行ない得られたものである。In addition, the control is 150ml of hot water at 70℃ and 5 cups of fresh green tea.
g and extracted for 2 minutes.
（以下余白）
上記第１表の結果よれば、製造直後の「コントロールと
の比較」及び「最良評価」の項目は、実施例１がそれぞ
れ１５人、１５人であるのに対して、比較例１がそれぞ
れ０人、０人であり、比較例２がそれぞれ６人、０人で
あった。また、１週間保存後の「コントロールとの比較
」及び「最良評価」の項目は、実施例１がそれぞれ１０
人、１５人であるのに対して、比較例１がそれぞれ０人
、０人であり、比較例２がそれぞれ２人、０人であった
。(Leaving space below) According to the results in Table 1 above, the items of "Comparison with control" and "Best evaluation" immediately after production were 15 people in Example 1 and 15 people, respectively, while 15 people in Comparative example 1 had 0 people and 0 people, respectively, and Comparative Example 2 had 6 people and 0 people, respectively. In addition, after storage for one week, the items of "comparison with control" and "best evaluation" were 10% in Example 1, respectively.
15 people, whereas in Comparative Example 1 the number was 0 and 0, respectively, and in Comparative Example 2 the number was 2 and 0, respectively.
以上のことから、本発明により得られた無菌緑茶は、抽
出直後の緑茶抽出液と同等の香味を有し、また、１週間
程度保存した場合においても従来法と比較して優れた香
味を保持していることが明白となった。From the above, the sterile green tea obtained by the present invention has a flavor equivalent to that of the green tea extract immediately after extraction, and also retains a superior flavor compared to the conventional method even when stored for about a week. It became clear that it was happening.
［発明の効果コ
以上詳述したように本発明によれば、除菌濾過処理及び
その後の無菌充填を行なうに先立ち緑茶抽出液と酢酸菌
とを接触させることにより、抽出直後の緑茶抽出液と同
等の香味を有する無菌緑茶を得ることができる。[Effects of the Invention] As described in detail above, according to the present invention, by bringing the green tea extract into contact with acetic acid bacteria prior to the sterilization filtration treatment and the subsequent aseptic filling, the green tea extract and the acetic acid bacteria immediately after extraction are removed. Sterile green tea with equivalent flavor can be obtained.
Claims (4)
る無菌緑茶の製造方法において、予め緑茶抽出液と酢酸
菌とを接触させることを特徴とする無菌緑茶の製造方法
。(1) A method for producing sterile green tea in which a green tea extract is subjected to a sterilizing filtration treatment and then filled aseptically, the method comprising bringing the green tea extract into contact with acetic acid bacteria in advance.
ことを特徴とする請求項（１）記載の無菌緑茶の製造方
法。(2) The method for producing sterile green tea according to claim (1), characterized in that the contact between the green tea extract and the acetic acid bacteria is carried out at 5 to 70°C.
まいり製玉緑茶の群から選択される１種又は２種以上で
あることを特徴とする請求項（１）乃至請求項（２）い
ずれか記載の無菌緑茶の製造方法。(3) Claims (1) to (3) characterized in that the green tea is one or more types selected from the group of Sencha, Gyokuro, Matcha, Bancha, steamed Tamaryoku tea, and Kamairi Tamaryoku tea. 2) Any method for producing sterile green tea.
過の群から選択されるものである請求項（１）乃至請求
項（３）いずれか記載の無菌緑茶の製造方法。(4) The method for producing sterile green tea according to any one of claims (1) to (3), wherein the sterilizing filtration treatment is selected from the group of ultrafiltration, ultrafine filtration, and precision filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63129089A JP2549891B2 (en) | 1988-05-26 | 1988-05-26 | Aseptic green tea manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63129089A JP2549891B2 (en) | 1988-05-26 | 1988-05-26 | Aseptic green tea manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01300850A true JPH01300850A (en) | 1989-12-05 |
| JP2549891B2 JP2549891B2 (en) | 1996-10-30 |
Family
ID=15000804
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63129089A Expired - Fee Related JP2549891B2 (en) | 1988-05-26 | 1988-05-26 | Aseptic green tea manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2549891B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017205133A (en) * | 1998-10-28 | 2017-11-24 | 三栄源エフ・エフ・アイ株式会社 | Composition containing sucralose and application thereof |
| JP2017534244A (en) * | 2014-08-21 | 2017-11-24 | シュー・シャンタン | Active fermentation production method, fermented liquor produced using the same, and fermented beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6244136A (en) * | 1985-08-20 | 1987-02-26 | House Food Ind Co Ltd | Production of green tea |
-
1988
- 1988-05-26 JP JP63129089A patent/JP2549891B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6244136A (en) * | 1985-08-20 | 1987-02-26 | House Food Ind Co Ltd | Production of green tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017205133A (en) * | 1998-10-28 | 2017-11-24 | 三栄源エフ・エフ・アイ株式会社 | Composition containing sucralose and application thereof |
| JP2017534244A (en) * | 2014-08-21 | 2017-11-24 | シュー・シャンタン | Active fermentation production method, fermented liquor produced using the same, and fermented beverage |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2549891B2 (en) | 1996-10-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI358262B (en) | ||
| JPH01300850A (en) | Production of aseptical green tea | |
| JPH10313784A (en) | Manufacture of tea improved in quality | |
| JPH01257430A (en) | Aseptic green tea | |
| JP4113829B2 (en) | Glutamic acid-containing food material and method for producing the same | |
| JP2550390B2 (en) | How to improve the flavor of green tea | |
| JPS6244136A (en) | Production of green tea | |
| CN1175100C (en) | Peptide beer and its preparing process | |
| CN110892932A (en) | Preparation method of fruit green tea beverage powder | |
| KR940000527B1 (en) | Process for preparing tea | |
| JPH03201969A (en) | Production of banana drink material and beverage therefrom | |
| JP4986375B2 (en) | Method for suppressing change in transmittance of containerized tea beverage | |
| JPH11221039A (en) | Production of filled bean curd | |
| JPH06269246A (en) | Tea beverage and its production | |
| CN102618427B (en) | Method for improving stability of herba saussurea involucratae healthcare grape wine | |
| JPH0315350A (en) | Production of flower-containing jelly | |
| CN110892933A (en) | Preparation method of green tea beverage | |
| WO2019044474A1 (en) | Decolored tea extract, and method for producing same | |
| JP2935784B2 (en) | How to deodorize dokudami | |
| JP2667421B2 (en) | Bifidobacterium activator, Bifidobacterium food and drink and medium containing the same | |
| CN107279635A (en) | A kind of preparation method of high stability chrysanthemum beverage | |
| JPH01317381A (en) | Production of cherry-flavored shochu | |
| JPH0678728A (en) | Production of coconut juice | |
| JPH01202247A (en) | Preparation of canned oolong tea | |
| JPH0148737B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |