JPH04281741A - Production of fermented black tea beverage - Google Patents

Abstract

PURPOSE:To provide a method for producing a fermented black tea having an improved flavor and giving a new refreshing feeling without precipitating polyphenol components during the storage. CONSTITUTION:The method for producing a fermented black tea beverage is characterized by mixing the extract solution of black tea with a saccharide to give a saccharide degree of 6-15% and subsequently inoculating and fermenting the mixture with yeast to provide the objective black tea beverage.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fermented black tea beverage in which precipitation of phenol components is prevented, a pleasant refreshing feeling is imparted, and the flavor is improved.

0002

BACKGROUND OF THE INVENTION In recent years, tea beverages in sealed containers have been on the market, in which black tea is filled in sealed storage containers such as cans and paper packs. This black tea beverage packaged in a sealed container poses a problem as polyphenol components derived from black tea precipitate during storage. Therefore,
A method has been used to solubilize polyphenol components and prevent precipitation using enzymes.

[0003] However, the above method has the problem that, depending on the degree of treatment, if the amount is too low, precipitation cannot be completely prevented, and if it is too much, it can be prevented, but conversely, the unique flavor of black tea is significantly impaired.

Furthermore, the above method has the disadvantage that the final flavor cannot be differentiated depending on the type of black tea. That is,
In general, the higher the quality of black tea, the higher the polyphenol content, which requires the use of larger amounts of enzymes for processing. Therefore, there is a problem that even if high quality black tea is used, the original flavor cannot be maintained.

[0005] Therefore, while preserving the unique flavor of black tea,
Although it has been desired to develop a black tea beverage in a sealed container in which precipitation of polyphenol components does not occur during storage, the above-mentioned problem remains unsolved.

[0006]

[Problems to be Solved by the Invention] In view of the above circumstances, the present inventors have continued intensive research into a black tea beverage that has a good flavor and is free from sedimentation during storage caused by polyphenol components. We have arrived at the present invention by discovering that physical and physical methods impair the original black tea flavor, and that treating black tea beverages with microorganisms can solve the above problems.

[0007] That is, an object of the present invention is to provide a method for producing a fermented black tea beverage that does not cause precipitation of polyphenol components during storage, imparts a new refreshing sensation, and has improved flavor.

[0008]

[Means for Solving the Problems] The above object is to mix black tea extract and sugars to have a sugar content of 6 to 15%, and then add yeast to this mixture to produce a fermented black tea beverage by fermenting black tea with yeast. This is achieved by a method for producing a fermented black tea beverage, which is characterized by inoculating bacteria and performing fermentation.

Next, the present invention will be explained in detail. The fermented black tea beverage of the present invention can be produced, for example, as follows. That is, first, active ingredients are extracted from black tea leaves using hot water. Sugars are added to this black tea extract to adjust the sugar content to 6-15%, preferably 7-9%.

[0010] At this time, if the sugar content is less than 6%, the bacteriostatic effect of the polyphenol component on yeast will not be suppressed, and the amount of precipitation of the polyphenol component will not be reduced and the refreshing sensation will not be increased. On the other hand, if it exceeds 15%, the cooling sensation associated with fermentation will not be pleasant.

[0011] The sugars used include monosaccharides such as glucose, fructose and lactose, disaccharides such as maltose and sucrose, liquid sugar,
Examples include those used in foods such as sugar alcohols. These may be used alone or in combination of two or more. Among these, monosaccharides are easily assimilated by yeast, but sucrose is preferred in terms of flavor.

[0012] After the black tea extract whose sugar content has been adjusted is heat sterilized, it is cooled and subjected to yeast fermentation so that the concentration of yeast is approximately 10 5 cells/ml. At this time, the yeast used is Saccharomyces, which is used for food.
s) are preferred. Specifically, Saccharomyces cerevisiae (Saccharomyces c
erevisiae), Saccharomyces baridus (
Saccharomyces validus), Saccharomyces ellipsoides (Saccharomyc
es ellipsoideus), Saccharomyces robostas (Saccharomyces ro
bostus), etc.

[0013] Fermentation conditions may be set depending on the type of yeast used, and fermentation is usually carried out at 20 to 30°C for 12 to 24 hours. Further, if fermentation is performed until the alcohol content (ethanol) produced by fermentation is 0.1 to 1.0% by weight, the flavor will be good. Alternatively, the fermentation may be carried out sufficiently and the product may be diluted at the time of drinking or product production.

[0014] After yeast fermentation, the yeast is sterilized by centrifugation or the like, and then heat sterilized to obtain a fermented black tea beverage. In the obtained fermented black tea beverage, polyphenol components are degraded by yeast and reduced. It also imparts a pleasant cooling sensation and improves the flavor.

[0015] The obtained fermented black tea beverage may be consumed as it is, or it may be filled into containers such as cans and paper packs, sealed, and sterilized to produce a beverage in a sealed container.

[0016]Additionally, it is preferable to add an emulsifier to the black tea extract together with saccharides, since this suppresses the growth of various bacteria and does not interfere with yeast fermentation. The emulsifier used may be one commonly used in beverages, and specific examples include sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc., with hydrophilic emulsifiers being particularly preferred.

[0017] Further, a nitrogen source, minerals, vitamins, etc. may be added to the black tea extract to promote yeast fermentation. Furthermore, lemon juice or milk components may be added.

[0018]

[Effects of the Invention] As described above, in the production method of the present invention, fermentation is carried out without being inhibited by polyphenol components by carrying out yeast fermentation in the presence of sugars.

[0019] Furthermore, since the fermented black tea beverage according to the present invention has polyphenol components treated with yeast or the like,
No precipitation occurs. In addition, it is a black tea beverage with a pleasant cooling sensation and improved flavor due to fermentation.

Next, the present invention will be specifically explained with reference to Examples.

Examples 1 to 3 Using 35 parts by weight of Ceylon black tea leaves, the active ingredients were extracted with 120 parts by weight of hot water. After adding 1% by weight of tannase and reacting at 35°C, centrifugation (
8,000 rpm x 10 minutes). This black tea extract 1
A black tea beverage was prepared by mixing 0% by weight, 5% by weight of sugar, and the remaining water. Next, this was heat sterilized at 85°C for 10 minutes, and then cooled to 25°C.

[0021] Next, in this tea beverage, Saccharomyces
cerevisiae (Saccharomyces (hereinafter referred to as S)
．． cerevisiae) was inoculated at a concentration of 105 cells/ml and cultured at 25°C. The culture time was 12 hours (Example 1), 24 hours (Example 2), and 36 hours (Example 3), respectively. After culturing, centrifugation (8,000
rpm x 10 minutes), heated to 85°C and filled into cans.
It was retort sterilized (121°C x 20 minutes) and cooled.

[0022]

[Comparative Example 1] A black tea beverage was prepared in the same manner as in Example 1, but yeast fermentation was not performed, and the black tea beverage was heat sterilized at 85°C for 10 minutes, then filled into cans and retort sterilized (121°C x 20 minutes). and cooled.

The obtained Examples 1 to 3 and Comparative Example 1 were evaluated as follows. (1) Fermented feel and cool feeling Each sample was evaluated in terms of the quality of the fermented feeling and cool feeling on the following five scales, and expressed as the average score of the 13 panelists. 1...Poor 2...Slightly bad 3...Average 4...Slightly good 5...Good

(2) Precipitation Evaluation Each sample was stored at 40° C. for 30 days, then dispensed into a Nessler tube, left to stand for 60 minutes, and the amount of precipitation was visually evaluated on the following four scales. (-)...No precipitation (+-)...Weak precipitation (+)...Precipitation present (++)...Significant precipitation

(3) Overall evaluation A comprehensive evaluation was performed on the following three levels, taking into account the above items. ○...Good △…Slightly good ×…Bad The above results are shown in Table 1.

[0026]

[Table 1]

From the results shown in Table 1, the fermented black tea beverages of Examples 1 and 2 were good beverages with no polyphenol precipitates, a pleasant refreshing feeling, and improved flavor. In addition, although the fermented black tea beverage of Example 3 did not have polyphenol precipitates, it had a slightly high alcohol content.
The fermented feeling and refreshing feeling were rather poor for drinking as is. On the other hand, in the black tea beverage of Comparative Example 1, precipitation of polyphenols was observed.

[0028]

[Examples 4 to 6, Comparative Examples 2 and 3] Fermented black tea beverages were obtained in the same manner as in Example 1, except that the saccharides and sugar content used were as shown in Table 2, and a comprehensive evaluation was conducted. The results are also shown in Table 2.

[0029]

[Table 2]

From the results shown in Table 2, the fermented black tea beverages of Examples 4 to 6 were provided with a pleasant and refreshing feeling, and the flavor of the black tea was also improved. On the other hand, the black tea beverage of Comparative Example 2 was hardly fermented, and the fermented black tea beverage of Comparative Example 3 had an unbalanced refreshing sensation and flavor.

[0031]

Example 7 A fermented black tea beverage was obtained in the same manner as in Example 1, except that S. validus was used instead of S. cerevisiae as the yeast.

[0032]

[Example 8] As yeast, S. ellipsoides was used instead of S. cerevisiae.
A fermented black tea beverage was obtained in the same manner as in Example 1, except that the fermented black tea beverage was used.

[0033]

Example 9 A fermented black tea beverage was obtained in the same manner as in Example 1, except that S. robostus was used instead of S. cerevisiae as the yeast.

[0034] The fermented black tea beverages of Examples 7 to 9 were evaluated in the same manner as above. The results are shown in Table 3.

[0035]

[Table 3]

[0036] From the above results, the fermented black tea beverages subjected to yeast fermentation using each of the above yeasts had no sediment, and
It was a fermented black tea beverage with a pleasant cooling sensation and improved flavor.

[0037]

Example 10 A fermented black tea beverage was obtained in the same manner as in Example 1 except that 0.1% by weight of sucrose fatty acid ester was added to the composition of Example 1. After storing the obtained beverage at 30° C. for one month, the flavor was evaluated. The obtained fermented black tea beverage is
The beverage had good fermentation and cooling sensations, no sediment, no growth of bacteria, and had a good shelf life.

Claims (1)

[Claims] [Claim 1] When fermenting black tea with yeast to produce a fermented black tea beverage, black tea extract and sugars are mixed to have a sugar content of 6 to 15%, and yeast is inoculated to carry out fermentation. A distinctive method for producing fermented black tea beverages.