JPH06105654A - Production of fancy beverage - Google Patents

Abstract

PURPOSE:To obtain a fancy beverage excellent in flavor, aroma retentivity and color tone, suitable as a tea product by extracting active ingredients from a material to be extracted while blowing nitrogen gas into an extracting solvent to replace the dissolved oxygen with the nitrogen to prevent turbidity and precipitation. CONSTITUTION:In extracting active ingredients such as caffeine or tannins from a material to be extracted such as tea leaves or coffee beans, nitrogen gas is blown into an extraction solvent such as pure water at a rate of e.g. 0.25-10l/min based on 1000l of the solvent to replace the dissolved oxygen in the solvent with the nitrogen so as to come to <=3ppm in oxygen level, thus obtaining the objective fancy 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 favorite beverage such as tea products and coffee.

[0002]

2. Description of the Related Art Generally, as a favorite beverage containing caffeine and tannins, canned or bottled tea products, coffee and the like can be cited. Among them, beverages having transparency include lemon tea and straight tea. Black tea, green tea, etc.
There are oolong tea and straight coffee. Among these, for example, black tea products are manufactured by extracting black tea with hot water and then filtering and blending it with a sweetener or the like. In the production of these beverages with a transparent feeling, it has been a long-standing problem how to prevent or prevent turbidity and precipitation that occur during cooling and storage of the product. It is widely known that, in the above-mentioned beverage of preference, the turbidity and the precipitation observed upon cooling are caused by the interaction between caffeine and tannins contained in the beverage.

Therefore, as a method of suppressing this turbidity,
Extraction by adding sucrose in excess, extraction by raising pH, enzymatic treatment with tannase, etc., mechanical separation of turbidity as precipitate by filtration enhancement after cooling the extract, or polymer A method of adsorbing and removing tannins by contacting with resin or silica gel has been proposed.

However, in the method of extracting by adding sucrose in excess, it is necessary to add 20% by weight or more in order to exert the effect, and this is not practical because of its too sweet taste. In addition, the method of extraction using a pH adjusting agent is
If the added amount is too large, a salty taste is felt, which is not preferable in terms of flavor, and if the added amount is too small, it is not effective. Further, pH control is required in a very narrow region, which is not preferable in the process. Furthermore, tannase treatment, filtration enhancement and adsorption of tannins,
The method of removing, etc. not only invites a complicated process and a rise in raw material prices, respectively, but there is still a problem that the flavor of the favorite beverage is impaired, and the method of preventing turbidity in consideration of the flavor is The reality is that it has not been found yet.

Conventionally, coffee has been drunk by extracting coffee beans with hot water and drinking them as they are or by adding sugars and the like. As means for maintaining the scent of coffee extract, we have started to improve the aroma-retaining property of coffee beans by freeze-grinding the coffee beans, studying extraction methods such as water extraction, and adding antioxidants. Alternatively, investigations have been conducted on a filling method such as dropping liquid nitrogen at the time of filling the container, and replacing oxygen in the head space in the container with nitrogen. However, when extracting and manufacturing coffee, it is difficult to perform extraction while making the best use of the original scent of coffee, and it is the current situation to rely on the addition of extracts and flavors.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and an object thereof is to prevent turbidity and precipitation during cooling and storage, and to prevent the natural taste of a favorite beverage. An object of the present invention is to provide a method for producing a favorite beverage which is desirable in terms of aroma retention, flavor and color tone without lowering the contents of caffeine and tannins which have an effect on flavor and without causing structural changes in the composition. .

[0007]

[Means for Solving the Problems] The above object is to extract the active ingredient from the substance to be extracted by blowing nitrogen gas into the extraction solvent and displacing oxygen dissolved in the solvent. This is achieved by a method for producing a favorite beverage characterized by the following.

That is, the present inventor carried out extraction while blowing nitrogen gas into the extraction solvent to reduce dissolved oxygen in the solvent, thereby forming a complex of caffeine and tannins which causes turbidity and precipitation. It was found that the formation of a body, the association of tannins eluted in the solvent from the substance to be extracted and the accompanying increase in the molecular weight of tannin can be suppressed, and the fragrance retaining property can be improved, and the present invention was completed.

Next, the present invention will be described in detail. Examples of the favorite beverage according to the present invention include teas such as lemon tea and straight tea, which include caffeine and tannins, coffee such as green tea, oolong tea, and straight coffee.

The manufacturing method of the present invention is performed as follows, for example. That is, first, in the step of preparing the substance to be extracted and extracting the active ingredient with the extraction solvent, nitrogen gas is blown into the extraction solvent, while the oxygen dissolved in the solvent is replaced with nitrogen gas, the extraction is performed. I do. Next, the obtained extract is filtered, and if necessary, various raw materials such as a sweetener, lemon juice, milk components, a pH adjuster, an emulsifier, and a stabilizer are added to obtain a favorite beverage.

In the step of extracting the active ingredient from the substance to be extracted, the nitrogen gas content is preferably 0.25 to 10 liters / minute, and more preferably 1 to 10 liters / minute with respect to 1000 liters of the extraction solvent. It is preferable to blow in. By blowing nitrogen gas, the amount of oxygen dissolved in the solvent is reduced to preferably 3 ppm or less, more preferably 1 ppm or less.

When the amount of nitrogen gas is less than 0.25 liter / minute, the dissolved oxygen tends to be insufficiently reduced, and turbidity is likely to occur during storage after cooling after production. In addition, the taste is likely to deteriorate. On the other hand, when it exceeds 10 liters / minute, foaming occurs during blowing, which tends to cause deterioration in operability. Further, the dissolved oxygen amount in the solvent is saturated at about 0.75 ppm, and it is difficult to reduce it further. Also,
The blowing of the nitrogen gas may be performed constantly during the extraction or may be intermittently performed. In addition, the extraction process, even in a closed system,
It may be an open system.

The temperature for extracting tea is preferably 20 ° C. or lower, more preferably 5 to 10 ° C. By extracting at a low temperature of 20 ° C. or lower, only the low molecular weight tannins contained in the tea leaves can be eluted in the extract, the solubility does not decrease even after the complex formation with caffeine, and A remarkable effect can be obtained in preventing turbidity. Furthermore, by extracting at a low temperature of 5 to 10 ° C., a more turbidity preventing effect can be obtained. Moreover, by extracting at a low temperature of 20 ° C. or lower, the extract has a mild and gentle taste, and can provide a novel flavor like tea water.

The temperature for extracting coffee is 7
The temperature is preferably 0 ° C. or lower, and the relationship between the temperature and the extraction time is preferably within the range that satisfies the following formula.

[0015]

[Equation 1]

10≤T≤70 (where T is the extraction temperature and t is the extraction time)

Further, the hatched portion shown in the graph of FIG. 1 is a more preferable range. The solvent used in the extraction is pure water, and may contain other additives as necessary. In particular, in the case of low temperature extraction (30 ° C or lower), the use of an aqueous sugar solution having a sugar concentration of 25% by weight or less can further improve the turbidity-preventing effect, and accelerates extraction of taste components such as organic acids from coffee beans It is possible and the fragrance retaining property becomes good.

[0018]

As described above, in the method for producing a beverage of preference of the present invention, in the extraction step, the extraction is carried out while blowing nitrogen gas into the solvent. It is possible to prevent turbidity and precipitation. Further, according to the production method of the present invention, the content of caffeine and tannin, which make up the original flavor of the beverage, is reduced to reduce the content thereof, and the original flavor of the beverage is not deteriorated. Further, according to the production method of the present invention, it is possible to produce a favorite beverage having good aroma retention and good color tone.

Next, the present invention will be specifically described with reference to examples. (Examples 1 to 5, Comparative Example 1) Under the extraction conditions shown in Table 1,
40 g of black tea leaves were extracted using 1000 ml of pure water. Then, the black tea liquor obtained by filtering with a 20-mesh filter and a 150-mesh filter was kept at 5 ° C. for 72 hours, and then evaluated for flavor, aroma-preserving property and visually turbid state. For turbidity, a spectrophotometer (Hitachi, Ltd.)
Manufactured) to measure the light transmittance of the extract at a wavelength of 660 nm as an evaluation index. The results are also shown in Table 1.

(Example 6) Under the extraction conditions shown in Table 1, 1
100 g of coffee beans were extracted using 000 ml of pure water (extraction time 30 minutes). Then, the mixture was filtered with a cotton filter cloth, and the coffee extract thus obtained was kept at 5 ° C. for 72 hours, and then evaluated for flavor, aroma retention and turbidity in the same manner as in Example 1. The results are also shown in Table 1.

(Embodiment 7) Under the extraction conditions shown in Table 1, 1
00 g of roasted coffee beans was dipped in 1000 ml of sugar water having a concentration of 15% by weight at 20 ° C. for 4 hours to prepare an extract (extraction time 4 hours). The coffee extract obtained is 5 ° C
After being kept cold for 72 hours, the flavor, fragrance and turbidity were evaluated in the same manner as in Example 1. The results are also shown in Table 1.

[0022]

[Table 1]

From the results shown in Table 1, in Examples 1 to 5, the extraction was carried out while blowing the nitrogen gas, so that the black tea extract was prevented from becoming turbid and the aroma retention was improved. . In addition, the coffee extract of Example 6 was found to have the same turbidity as that of the black tea extract and improved aroma retention. Furthermore, the coffee extract of Example 7 was a coffee in which turbidity was prevented and the flavor, aroma retention, and color tone were excellently maintained, and the original flavor and aroma of coffee were utilized.

[Brief description of drawings]

FIG. 1 is a diagram showing a relationship between a suitable extraction temperature of coffee and time.

Claims (2)

[Claims] 1. Production of a beverage of preference characterized in that, when extracting an active ingredient from a substance to be extracted, nitrogen gas is blown into an extraction solvent to carry out extraction while substituting oxygen dissolved in the solvent. Method. 2. Nitrogen gas is blown into the liquid at a rate of 0.25 to 10 liters / min with respect to 1000 liters of the extraction solvent so that the amount of oxygen dissolved in the solvent is 3 ppm or less. The method for producing a favorite beverage according to claim 1, which is characterized in that.