JPH0430260B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Field of Application) The present invention relates to a preferred beverage that is delicious, pleasant to the touch, and full of modern sensations, and particularly to a method for producing a stock solution for producing the beverage. (Prior Art) Caffeine drinks such as tea and coffee have long been popular as a recreational drink along with cocoa, enriching people's eating habits and culture, and the caffeine contained in them stimulates the mental system. It has a pharmacological effect of improving work efficiency by exhibiting a pharmacological effect of relieving fatigue. Among these beverages, tea is said to have originated in China, and was brought to Japan through envoys from the Tang Dynasty, where it has been popularized since the Kamakura period and has continued to this day. On the other hand, drinking coffee began in the Arabian region in the 11th century, and was then introduced to Europe via Turkey in the latter half of the 16th century, rapidly spreading to all parts of the world, and it was not introduced to Japan in the 18th century. It is thought that it was introduced by the Dutch from Dejima, Nagasaki. These beverages have had such a large impact that they have become an essential part of human life. However, the traditional way of drinking tea and coffee has remained basically unchanged for hundreds of years, and this poses a problem in that it does not match the modern emphasis on diversity and fashion. In particular, as a result of the increasing demand for instant foods and convenience foods, perhaps due to the busy lifestyles associated with the increasing speed of life, canned coffee has already been developed since ancient times, and canned green tea has also been introduced to some extent. Although they are available commercially, they are nowhere near as good as fresh tea or coffee in terms of flavor. (Problems to be Solved by the Invention) The present invention provides a novel tea or coffee beverage, particularly having the rich flavor of fresh tea or coffee,
The main objective is to provide carbonated drinks that are also nutritionally superior. (Means for Solving the Problems) As a result of continuing intensive research to solve the above problems, the inventor of the present invention found that in order to maintain the fresh flavor of tea and coffee for a long time, it is necessary to In addition to extracting the powder under anaerobic conditions at as low a temperature as possible,
We have learned that carbonation of the extract is optimal, but for this purpose, protein removal is essential before carbonation, and it is necessary to concentrate the extract. The present invention is based on these findings, and the present invention is based on these findings.
There is a method for producing a stock solution for producing carbonated tea or coffee beverages, which is characterized by extracting with an aqueous medium at a temperature of 100° C. or lower and then deproteinizing the extract. That is, the aroma components in tea leaves and coffee powder are unstable and are rapidly oxidized by oxygen in the air. Furthermore, ascorbic acid (vitamin C), which is variously contained in tea leaves, and a large amount (approximately 15%) in coffee fruit.
Coffee oil (with an iodine value of about 100), caffeic acid, chlorogenic acid, and isochlorogenic acid contained in coffee are also unstable substances, and their oxidation causes abnormal astringency and bitterness. Therefore, when extracting tea leaves or coffee powder, in order to avoid oxidation, it is necessary to use an aqueous medium at a temperature as low as possible, especially below 100°C, and to use a special extraction device such as that described in Japanese Utility Model Publication No. 56-40356. It is preferable to carry out the extraction operation in an anaerobic environment, such as by cutting off the supply of oxygen into the extraction vessel or in the presence of an inert gas such as nitrogen, carbon dioxide or argon. And the liquid to be extracted is
Allow cooling to occur as quickly as possible. In particular, in order to maintain the aroma and color of fresh green tea, it is necessary to extract it under the mildest possible temperature conditions and in the presence of an antioxidant such as sodium ascorbate or a chelating agent such as sodium phosphate or sodium EDTA. It is preferred to carry out the extraction and to store the extract under anaerobic conditions. The solid content extraction rate of raw tea leaves or coffee powder is determined by using a suitable edible nonionic surfactant, especially sorbitan monohigher fatty acid ester, prolene glycol monohigher fatty acid ester, or higher fatty acid monoglyceride.
An increase of 5% or more is achieved by extracting in the presence of a pro-extraction surfactant of HLB5. This is probably because the extractable components in the raw material plant cells are emulsified by the action of the surfactant and changed to a state that is easier to extract. Incidentally, in order to obtain a concentrated extract, the inventor
It has been found that it is particularly suitable to use a liquid re-extracted under the same conditions as the residue once extracted as the extraction medium. Although the detailed reason for this is unknown, it is possible to obtain a concentrated liquid (extract) with a higher extraction rate than using a large amount of tea leaves or coffee powder each time. This is probably due to the fact that, for example, some solubilizing components are present in the above re-extraction solution, and this assists in the elution of the components during extraction. Incidentally, in this case, by keeping the extraction conditions constant, it is possible to always obtain a re-extracted liquid in the same state.
It is necessary to control operating conditions. The extraction process including the re-extraction operation described above is as follows:
It can be summarized as shown below.

[Table] Final product Note) * Controlled so that the solid content of both extracts remains approximately constant.
Examples of teas that are raw materials of the present invention include green tea (Gyokuro, Hikicha, Matcha, Sencha, Tamaryokucha, Bancha, Rocha, Green Tencha, Aoyagi tea, Ureshino tea, etc.), Oolong tea,
It includes all types of tea, including non-fermented teas, semi-fermented teas, and fermented teas such as pouch tea, black tea, and red bean tea. On the other hand, coffee is made from Arabica, Liberia, and Robusta seeds that belong to the Coffea genus, but there are also Brazilian, Colombian, Guatemalan, Jayamaica, Jahua, Mocha, and other coffee seeds on the market.
Most of the brands such as Kilimanjaro and Mandhelin are Arabic varieties. The amount of protein and other solids in tea and coffee that are normally served as beverages is relatively small, but when it is made into a concentrated extract as in the present invention, the amount is
It reaches as much as 0.6%. Therefore, protein removal is carried out by adding any protein removing agent, such as "Tamajibu" or "Olitol" (trade names) derived from persimmon juice. The protein-removed extract is subjected to carbonation, in which case it is diluted to a potable concentration and then high-pressure carbon dioxide gas of about 40 kg/cm ² is blown into it when cold. However, if the extract is highly concentrated, it is desirable to dilute it with carbonated water. In these cases, sweeteners such as sucrose, invert sugar, malt, fructose, glucose, non-sugar sweeteners, flavoring agents, preservatives, etc. are added as necessary.
However, if a large amount of sugar is added, the shelf life will be significantly improved, and if stored tightly closed, the fresh flavor will last for a long time. (Function) The concentrate for producing a carbonated tea or coffee beverage according to the present invention is stable for a long time as long as it is stored at a low temperature, and can be stored without spoiling. The carbonated product is an excellent soft drink with a mellow flavor and rich aroma that is indistinguishable from direct carbonation of fresh tea or regular coffee. (Examples) Next, the present invention will be described in more detail with reference to Examples, but the examples are for illustration purposes and are not intended to limit the spirit of the invention. Example 1 100 g of roughly ground coffee beans (Brent product; C) was placed in the glass container 2 of the extractor 1 with a stirrer shown in FIG. After opening the pot 5 of the tube 4 and the pot 7 of the liquid injection pipe 6 and introducing nitrogen gas into the pot 5 to 2 to replace the air inside with nitrogen gas, open the pot 5 of the tube 4.
was closed, the pot 7 was opened, and 1500 ml of 80°C hot water was quickly poured into the inside from the leak 8 at the tip of the pot 7, and the pot 7 was closed. After leaving the container for 10 minutes with occasional stirring, the container was immediately transferred to a refrigerator and cooled to 4° C., after which the lid 2 was removed and the extract E inside was centrifuged to separate the supernatant and the residue. Separately, a glass extraction container similar to the above was prepared, and after putting 500 g of ground coffee inside, the lid 3 was closed, and the entire container was immersed in a hot water bath at 80°C. Next, after replacing the internal air with nitrogen gas in the same manner as above,
Pour the cold supernatant (total volume: approx. 1400 ml) from the tip and extract for about 20 minutes while stirring. Then, cool the container in the same way as above. After cooling, add 5 ml of Oritol, stir for 5 minutes, and centrifuge. and the concentrate (approximately
900 ml) and a residue (approximately 1 kg). When this concentrate is diluted 5 to 6 times with sweetened carbonated water, it becomes an extremely delicious refreshing coffee drink with no foam.
It retains its fresh flavor for a long time even when stored in bottles or cans. In addition, the residue is re-extracted in the same manner as above using 1500ml of water, and 500g of ground coffee is added to the centrifuged extract (approximately 1500ml) in the same manner as above.
It is used repeatedly in the process of adding and producing a concentrated liquid. Example 2 The experiment in the previous example was carried out in exactly the same manner as in the previous example except that coffee was replaced with sencha leaves to obtain concentrated sencha. Even if this concentrated sencha is diluted with boiling water or water, it will have the same flavor and color as fresh tea, but if it is further diluted with sweetened carbonated water, it will become an excellent new carbonated green tea. It becomes a soft drink. Example 3 50% amount of sugar was added to the concentrate of Example 1 to obtain a thick coffee syrup. This syrup is stable for a long time as long as it is stored in a sealed container, and if diluted 5 to 6 times, it can be immediately drunk as hot or cold coffee, or it can be mixed with straight carbonated water to make a delicious soft drink. Comparative example In Example 1, 600g of coarsely ground coffee
Add 1500ml of boiling water at ℃ and directly make about 900ml of concentrated extract.
The procedure was carried out in the same manner as in the above example except that . The flavor of the diluted extract was good, but the solid content of the extract was about 5% compared to the same sample.
There weren't many. (Effects of the Invention) As described above, by providing a novel tea or coffee concentrate, and thereby providing a delicious and nutritious novel carbonated tea or coffee drink, the nation's food intake has been improved. It can contribute to life.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram of an extraction device used in Examples 1 to 3 and a comparative example herein. The meanings of the symbols in the diagram are as follows: 1: Entire extraction device, 2: 1 container section, 3: 1 lid section, 4: 3 gas introduction pipe, 5: 4 container section,
6:3 injection pipe, 7:6 pot, 8:7 leakage part; C: Raw coffee powder, E: Extract liquid.

Claims (1)

[Claims] 1. Tea or coffee is heated at 100°C in an anaerobic atmosphere.
In a method of producing a stock solution for producing carbonated tea or coffee beverages by extracting with an aqueous medium at the following temperature and adding carbonic acid to the resulting extract, the extract obtained in the previous extraction step is used in the next extraction step. The re-extract obtained by re-extracting the residue generated in this concentration extraction step under the same conditions as the first extraction step is used as an extraction medium in the concentration extraction step, and A stock solution for producing carbonated tea or coffee beverages is produced by subjecting the concentrated extract obtained in the concentrated extraction process to deproteinization treatment and then carbonation treatment. 2. The manufacturing method according to claim 1, wherein the concentration of the re-extracted liquid is specified to be constant each time. 3. The manufacturing method according to claim 1, wherein the tea is green tea, black tea, or oolong tea.