JPH03216150A - Turbidity prevention of extracted solution of tea - Google Patents
Turbidity prevention of extracted solution of teaInfo
- Publication number
- JPH03216150A JPH03216150A JP632490A JP632490A JPH03216150A JP H03216150 A JPH03216150 A JP H03216150A JP 632490 A JP632490 A JP 632490A JP 632490 A JP632490 A JP 632490A JP H03216150 A JPH03216150 A JP H03216150A
- Authority
- JP
- Japan
- Prior art keywords
- black tea
- turbidity
- tea
- oligosaccharides
- oligosaccharide
- 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.)
- Pending
Links
- 241001122767 Theaceae Species 0.000 title abstract 5
- 230000002265 prevention Effects 0.000 title 1
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 34
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 32
- 244000269722 Thea sinensis Species 0.000 claims description 45
- 235000006468 Thea sinensis Nutrition 0.000 claims description 42
- 235000020279 black tea Nutrition 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 19
- 238000001816 cooling Methods 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 abstract description 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract description 2
- 229940107187 fructooligosaccharide Drugs 0.000 abstract description 2
- 235000021255 galacto-oligosaccharides Nutrition 0.000 abstract description 2
- 150000003271 galactooligosaccharides Chemical class 0.000 abstract description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 abstract description 2
- 239000008101 lactose Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 9
- 244000068988 Glycine max Species 0.000 description 8
- 235000010469 Glycine max Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 239000006188 syrup Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000013616 tea Nutrition 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000010439 isomalt Nutrition 0.000 description 1
- 239000000905 isomalt Substances 0.000 description 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 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、紅茶抽出液の混濁を防止する方法および発生
した混濁を解消する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for preventing turbidity of black tea extract and a method for eliminating turbidity that has occurred.
紅茶の葉を熱水で抽出した紅茶抽出液いわゆる紅茶は、
そのまま放置しておくと液温か低下するにつれて混濁し
てきて、透明感がなくなることが知られている。この現
象は、紅茶抽出液に含まれているタンニンやカフェイン
が液温か下がるとともに複合体を形成して不溶化するた
めと考えられおり、ミルクダウンとかクリームダウンと
かいう語句でも表現されている。缶入りや壜入りの紅茶
を冷やして飲用しようとする場合や家庭や喫茶店等でア
イスティーとして飲用しようとする場合には、この混濁
は紅茶飲料としての美観を損ねるため、従来より種々の
防止法が検討されている。Black tea is a black tea extract made by extracting black tea leaves with hot water.
It is known that if left as is, as the temperature of the liquid decreases, it will become cloudy and lose its transparency. This phenomenon is thought to be due to the tannins and caffeine contained in the black tea extract forming a complex and becoming insolubilized as the temperature drops, and is also expressed in terms such as milk down and cream down. When trying to chill black tea in cans or bottles, or when drinking it as iced tea at home or in a coffee shop, various methods have been used to prevent this cloudiness, which impairs the aesthetic appearance of the black tea beverage. is being considered.
すなわち、サイクロデキストリンを添加して混濁の発生
を防止する方法（特開昭６３−３１７０４４号）、フル
クトースやエタノールを添加して混濁の発生を防止する
方法（特開昭６１−１８７７４７号）、限外シ戸過膜を
用いて混濁したものを除去する方法（特開昭６３−３６
７４５号）、遠心分離により混濁したものを除去する方
法（特公昭５２−３９９２０号）．ｐＨ調整と高温での
加熱により混濁の発生を防止する方法（特開昭６３−２
５４９４９号）、酵素処理により混濁したものを分解す
る方法（特開昭５０−１５４４６２号）等である。Specifically, there are methods for preventing the occurrence of turbidity by adding cyclodextrin (Japanese Patent Application Laid-Open No. 63-317044), methods for preventing the occurrence of turbidity by adding fructose or ethanol (Japanese Patent Application Laid-open No. 187747-1987), Method for removing turbid substances using an outer filter membrane (Japanese Patent Application Laid-Open No. 63-36
745), a method for removing turbid substances by centrifugation (Japanese Patent Publication No. 52-39920). Method for preventing turbidity by adjusting pH and heating at high temperature (Unexamined Japanese Patent Publication No. 63-2
54949), a method of decomposing turbid substances by enzymatic treatment (Japanese Patent Application Laid-open No. 154462/1983), and the like.
サイクロデキストリンやフルクトース等を添加する方法
は、工業的にはともかく、一般家庭では簡単には入手で
きず、また添加量を容易には決められないという難点が
ある。また、フルクトースやエタノールは、添加量を５
％以上としなければ効果がなく、エタノールを用いた場
合には清涼飲料というよりもアルコール飲料の範躊に入
るものであり、その意味でも問題である。限外炉過膜や
遠心分離による方法は、その設備が必要であり、設備投
資という面での問題がある。ｐＨ調整と高温での加熱に
よる方法は、製造工程の管理が必要であり、酵素処理法
は、酵素自体が高価なことと、酵素の添加や失活にそれ
なりの技術が必要である。The method of adding cyclodextrin, fructose, etc. has the disadvantage that, although it is industrially possible, it is not easily available in households, and the amount to be added cannot be easily determined. In addition, the amount of fructose and ethanol added should be 5
% or more, it is not effective, and when ethanol is used, it falls into the category of alcoholic beverages rather than soft drinks, which is also a problem. Methods using ultrafilter membranes or centrifugal separation require equipment and are problematic in terms of equipment investment. The method of pH adjustment and heating at high temperature requires control of the manufacturing process, and the enzyme treatment method requires the enzyme itself to be expensive and the addition and deactivation of the enzyme to require certain techniques.
そこで、従来の方法よりも手間がかからず、特別の設備
も必要とせずに紅茶抽出液の混濁を防止もしくは発生し
た混濁を解消する方法を検討したものである。Therefore, we investigated a method for preventing or eliminating turbidity in black tea extract, which is less time-consuming than conventional methods and does not require special equipment.
上記の！＃！題は、紅茶抽出液にオリゴ糖を添加するこ
とにより紅茶抽出液の混濁が防止できることに着目して
、その点について研究を重ねて本発明を完成した。さら
に，冷えて混濁が生じた紅茶抽出液にオリゴ糖を添加す
ることにより混濁が解消する点についても研究を重ねて
本発明を完成した。above! #! The authors focused on the fact that clouding of black tea extract can be prevented by adding oligosaccharides to black tea extract, and completed the present invention after repeated research on this point. Furthermore, the present invention was completed after repeated research on the point that adding oligosaccharides to black tea extract, which has become cloudy upon cooling, can eliminate the cloudiness.
これに用いるオリゴ糖は、単糖が２個から１０個くらい
が連なったものであればよい。オリゴ糖は天然には、大
豆、さとう大根、ごぼう等の各種の野菜に微量に含まれ
ているものであるが、数年前よりオリゴ糖はビフィズス
菌を増殖する糖類として注目されるようになり、天然物
から抽出したり、天然物と同じ構造のものを合成したり
してオリゴ糖として市販されており、フラクトオリゴ糖
、イソマルトオリゴ糖、ガラクトオリゴ糖、異性化乳糖
等は市中で簡単に購入できる。The oligosaccharide used for this purpose may be one in which about 2 to 10 monosaccharides are linked together. Oligosaccharides are naturally contained in small amounts in various vegetables such as soybeans, sugar radish, and burdock, but a few years ago, oligosaccharides have attracted attention as sugars that promote the growth of bifidobacteria. They are commercially available as oligosaccharides extracted from natural products or synthesized with the same structure as natural products, and fructooligosaccharides, isomalto-oligosaccharides, galactooligosaccharides, isomerized lactose, etc. are easily purchased in the market. can.
以下に混濁を防止する方法を具体的に記載する。A method for preventing turbidity will be specifically described below.
常法に従って紅茶の葉を熱水で抽出して紅茶の葉を除い
て得た紅茶抽出液（いわゆる紅茶）１００ｍ１に対して
オリゴ糖を１〜５０グラムを添加し、溶解するまで十分
に混合する。この際に数種のオリゴ糖を混合して用いて
も混濁防止の効果には影響がない。オリゴ糖を添加する
時期としては、紅茶抽出液に直接５抽出する紅茶の葉に
あらかじめ混合、あるいは抽出に用いる水にあらかじめ
混合のいずれでも良い。また、甘味を補填する意味で砂
糖を添加したりしても効果を損うことはない。Add 1 to 50 grams of oligosaccharides to 100 ml of black tea extract (so-called black tea) obtained by extracting black tea leaves with hot water and removing the black tea leaves according to a conventional method, and mix thoroughly until dissolved. . At this time, even if several kinds of oligosaccharides are used in combination, the effect of preventing turbidity is not affected. The timing of adding oligosaccharides may be either by pre-mixing them with the black tea leaves that are to be extracted directly into the black tea extract, or by pre-mixing them with the water used for extraction. Furthermore, even if sugar is added to compensate for the sweetness, the effect will not be impaired.
市販されているオリゴ糖は、液体や粉末のものがあり、
そこに含まれているオリゴ糖含量は各社の製品によって
異なっているため，実際の使用に当ってはあらかじめ混
濁防止に効果のある添加量を確認する必要がある。Commercially available oligosaccharides are available in liquid or powder form.
The oligosaccharide content contained in the product differs depending on the product of each company, so it is necessary to check in advance the amount added that is effective in preventing turbidity before actual use.
以下に発生した混濁を解消する方法を具体的に記載する
。前述の様にして得た紅茶抽出液（いわゆる紅茶）を空
冷、水冷、水冷等により冷やすと時間の経過とともに混
濁が生じてくる。この混濁した紅茶液１００ｍｌに対し
てオリゴ糖を１〜５０グラム添加し、溶解するまで十分
に混合することにより混濁が解消し，透明になるととも
に紅茶本来の赤みのある色調となる。この際に数種のオ
リゴ糖を混合して用いても混濁解消の効果には影響がな
い。実際の使用に当っては、混濁防止の場合と同様にあ
らかじめ混濁解消に効果のある添加量を確認する必要が
ある，
以下に試験例実験例で本発明の内容を説明する。A method for eliminating the turbidity that occurs will be specifically described below. When the black tea extract (so-called black tea) obtained as described above is cooled by air cooling, water cooling, water cooling, etc., it becomes cloudy over time. By adding 1 to 50 grams of oligosaccharide to 100 ml of this cloudy black tea liquid and thoroughly mixing until it dissolves, the cloudiness disappears, and the black tea becomes transparent and has the reddish color tone inherent in black tea. At this time, even if several types of oligosaccharides are used in combination, the effect of eliminating turbidity is not affected. In actual use, as in the case of preventing turbidity, it is necessary to confirm in advance the amount of addition that is effective in eliminating turbidity.The contents of the present invention will be explained below using test examples.
（試験例１）
実施例１と同様にして得た紅茶液を７個のビーカーに１
００ｇづつに分注して、大豆オリゴ糖を０、０．５、１
、５、１０、２５、５０ｇ添加して混合したものを冷蔵
して翌日に肉眼により観察した。その結果を表１に示し
た。大豆オリゴ糖は、実施例１と同じものを用いた。(Test Example 1) Black tea liquid obtained in the same manner as in Example 1 was placed in 7 beakers.
Dispense soybean oligosaccharides into 0, 0.5, 1
, 5, 10, 25, and 50 g were added and mixed, and the mixture was refrigerated and observed with the naked eye the next day. The results are shown in Table 1. The same soybean oligosaccharide as in Example 1 was used.
表１
＋＋：かなり混濁して沈殿析出
＋：混濁
±：わずかに混濁
一二混濁していない
〔実施例〕
以下に実施例を記載する。実施例１〜実施例３では熱水
で抽出した紅茶液に各種のオリゴ糖を添加したものを、
実施例４では熱水で抽出した紅茶液を冷やしたものにオ
リゴ糖を添加したものを、比較例１では蔗糖を添加した
ものを示した。Table 1 ++: Considerably cloudy and precipitated +: Cloudy ±: Slightly cloudy - Not turbid [Examples] Examples are described below. In Examples 1 to 3, various oligosaccharides were added to black tea liquid extracted with hot water,
In Example 4, oligosaccharide was added to a cooled tea liquid extracted with hot water, and in Comparative Example 1, sucrose was added.
（実施例１）
セイロン紅茶２５ｇを沸騰させた蒸留水１０００ｍｌに
入れて２分間浸漬してから、茶こしで紅茶の葉を取除い
て、糖度（Ｒ．Ｂｒｉｘ）１．２、ｐＨ５．２の紅茶液
を８６４ｇ得た。この紅茶液１００ｇに大豆オリゴ糖５
ｇを添加して混合したものを冷蔵して翌日に肉眼により
観察したところ、混濁は認められなかった。ここに用い
た大豆オリゴ糖は、カルピス食品工業株式会社が販売し
ている大豆オリゴ糖シロップ（固形分７７％、オリゴ糖
はシロップ中の２６％）である。(Example 1) 25 g of Ceylon black tea was soaked in 1000 ml of boiled distilled water for 2 minutes, and then the black tea leaves were removed with a tea strainer to obtain black tea with a sugar content (R.Brix) of 1.2 and a pH of 5.2. 864g of liquid was obtained. 5 soybean oligosaccharides in 100g of this black tea liquid
When the mixture was refrigerated and visually observed the next day, no turbidity was observed. The soybean oligosaccharide used here is soybean oligosaccharide syrup (solid content 77%, oligosaccharide content 26% in the syrup) sold by Calpis Foods Industries, Ltd.
（実施例２）
実施例１で得た紅茶液１００ｇにイソマルトオリゴ糖５
ｇを添加して混合したものを冷蔵して翌日に肉眼により
観察したところ、混濁はほとんど認められなかった。こ
こに用いたイソマルトオリゴ糖は、昭和産業株式会社が
販売しているシロップ状のイソマルト５００ （固形分
７５％、オリゴ糖はシロップ中の３４％）である。(Example 2) Add 5 isomalto-oligosaccharides to 100 g of black tea liquid obtained in Example 1.
When the mixture was refrigerated and observed with the naked eye the next day, almost no turbidity was observed. The isomaltooligosaccharide used here is syrup-like isomalt 500 (solid content 75%, oligosaccharide 34% in syrup) sold by Showa Sangyo Co., Ltd.
（実施例３）
実施例１で得た紅茶液１００ｇにフラクトオリゴ１５ｇ
を添加して混合したものを冷蔵して翌日に肉眼により観
察したところ、混濁はほとんど認められなかった。ここ
に用いたフラクトオリゴ糖は、明治製菓株式会社が販売
しているシロップ状のメイオリゴＧ（固形分７５％、オ
リゴ糖はシロップ中の４１％）のものである。(Example 3) Add 15 g of fructooligo to 100 g of black tea liquid obtained in Example 1.
When the mixture was refrigerated and observed with the naked eye the next day, almost no turbidity was observed. The fructooligosaccharide used here is syrup-like Mayoligo G (solid content 75%, oligosaccharide 41% in syrup) sold by Meiji Seika Co., Ltd.
（実施例４）
実施例１で得た紅茶液を冷蔵して混濁させ、その混濁し
た紅茶液１００ｇに大豆オリゴ糖５ｇを添加して十分に
混合したところ、混濁は認められなくなった。ここに用
いた大豆オリゴ糖は、実施例１と同じものを用いた。(Example 4) The black tea liquid obtained in Example 1 was refrigerated to become cloudy, and when 5 g of soybean oligosaccharide was added to 100 g of the cloudy black tea liquid and thoroughly mixed, no clouding was observed. The soybean oligosaccharide used here was the same as in Example 1.
（比較例１）
実施例１で得た紅茶液ｌｏｎｇに蔗？１ｆ５ｇを添加し
て混合したものを冷蔵して翌日に肉眼により観察したと
ころ、著しく混濁していた。(Comparative Example 1) Added sweet potato to the black tea liquid obtained in Example 1? When 5 g of 1f was added and mixed, the mixture was refrigerated and observed with the naked eye the next day, and it was found to be extremely cloudy.
本発明によれば、紅茶抽出液にオリゴ糖を添加すること
により紅茶抽出液を冷やした際に発生する混濁を、紅茶
本来の風味と色調を損うことなしに容易に防止すること
ができる。According to the present invention, by adding oligosaccharides to the black tea extract, turbidity that occurs when the black tea extract is cooled can be easily prevented without impairing the original flavor and color tone of the black tea.
また、オリゴ糖を添加せずに紅茶抽出液を冷やして発生
する混濁を、オリゴ糖を添加することにより紅茶本来の
風味と色調を損うことなしに容易に解消することができ
る。Further, by adding oligosaccharides, the turbidity that occurs when black tea extract is cooled without adding oligosaccharides can be easily eliminated without impairing the original flavor and color tone of black tea.
Claims (2)
る紅茶抽出液の混濁防止法。(1) A method for preventing turbidity of black tea extract, which is characterized by adding oligosaccharides to black tea extract.
特徴とする紅茶抽出液の混濁解消法。(2) A method for eliminating cloudy black tea extract, which comprises adding oligosaccharides to the cloudy black tea extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP632490A JPH03216150A (en) | 1990-01-17 | 1990-01-17 | Turbidity prevention of extracted solution of tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP632490A JPH03216150A (en) | 1990-01-17 | 1990-01-17 | Turbidity prevention of extracted solution of tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03216150A true JPH03216150A (en) | 1991-09-24 |
Family
ID=11635190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP632490A Pending JPH03216150A (en) | 1990-01-17 | 1990-01-17 | Turbidity prevention of extracted solution of tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03216150A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003000145A (en) * | 2001-06-22 | 2003-01-07 | Matsutani Chem Ind Ltd | Tea beverage |
| JP2003339318A (en) * | 2002-05-28 | 2003-12-02 | Sanei Gen Ffi Inc | Tea drink stable in long period preservation and method for producing the same |
| JP2019165663A (en) * | 2018-03-23 | 2019-10-03 | 不二製油株式会社 | Precipitation inhibitor for tea beverage |
-
1990
- 1990-01-17 JP JP632490A patent/JPH03216150A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003000145A (en) * | 2001-06-22 | 2003-01-07 | Matsutani Chem Ind Ltd | Tea beverage |
| JP4674319B2 (en) * | 2001-06-22 | 2011-04-20 | 松谷化学工業株式会社 | Tea drink production method |
| JP2003339318A (en) * | 2002-05-28 | 2003-12-02 | Sanei Gen Ffi Inc | Tea drink stable in long period preservation and method for producing the same |
| JP2019165663A (en) * | 2018-03-23 | 2019-10-03 | 不二製油株式会社 | Precipitation inhibitor for tea beverage |
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