JPH0628541B2 - How to prevent turbidity - Google Patents
How to prevent turbidityInfo
- Publication number
- JPH0628541B2 JPH0628541B2 JP61068187A JP6818786A JPH0628541B2 JP H0628541 B2 JPH0628541 B2 JP H0628541B2 JP 61068187 A JP61068187 A JP 61068187A JP 6818786 A JP6818786 A JP 6818786A JP H0628541 B2 JPH0628541 B2 JP H0628541B2
- Authority
- JP
- Japan
- Prior art keywords
- tea
- decoction
- parts
- added
- turbidity
- 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.)
- Expired - Lifetime
Links
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】 この発明は、食品茶類煎液に係わるものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to food tea decoction.
茶類煎液は、欠点をもっている。例えば、茶類煎液はそ
の茶の種類（紅茶、緑茶、中国茶等）の如何に拘わら
ず、煎出後、その温度附近（80〜100℃）において透明
であるが、その温度が低下するにつれ、漸次濁化する。
液中エキス成分が高いほど濁化は顕著となる。Tea decoction has its drawbacks. For example, the tea decoction is transparent regardless of the type of tea (black tea, green tea, Chinese tea, etc.) after brewing, but at around that temperature (80-100 ° C), the temperature drops. It becomes cloudy gradually.
The higher the extract component in the liquid, the more noticeable the turbidity.
従来、紅茶煎液の濁化防止法として、タンナーゼにより
タンニンを分解する方法（日本特許第７５８２６７
号）、ティークリームを除去する方法（特公昭４８−２
４７５４、特開昭51-26254）その他がある。前者の方法
は、酵素タンナーゼが高価であり、後者の分離法は風味
が変化し、工程上時間を要する。他に、特開昭５０−６
７９８は、紅茶煎液にコーンシラップ、ソルビット及び
グリセリンを添加し濁化を防止するというものである
が、これら添加物の有する甘味が同時に附与されること
により、その茶類煎液本来の味を損う。Conventionally, a method of decomposing tannin with tannase (Japanese Patent No. 758267) has been used as a method for preventing turbidity of black tea decoction.
No.), a method for removing tea cream (Japanese Patent Publication No. 48-2).
4754, JP-A-51-26254) and others. In the former method, the enzyme tannase is expensive, and in the latter separation method, the flavor changes and the process requires time. In addition, JP-A-50-6
798 is to add corn syrup, sorbit and glycerin to black tea decoction to prevent turbidity, but by adding sweetness of these additives at the same time, the original taste of the tea decoction is obtained. Spoil.
この発明は、このような欠点のないものである。以下
に、その詳細を説明する。The present invention does not have such drawbacks. The details will be described below.
茶（紅茶、緑茶、中国茶）から得られた煎液（室温下、
加熱下のいずれによるものでもよい）を用意する。この
際、抽出液の温度の高低如何は問わない。すなわち、煎
出直後の高温にあるものでもよいし、室温にあり濁化し
たものでもよい。Decoction obtained from tea (black tea, green tea, Chinese tea) (at room temperature,
Prepared by heating). At this time, it does not matter whether the temperature of the extract is high or low. That is, it may be at a high temperature immediately after brewing, or may be turbid at room temperature.
このものに、マルトトリオースを添加する。使用量は煎
液のエキス成分濃度の高低の如何によって異なり、ブリ
ックス（Bx）0.1°以上の煎液１００部（重量、以下同
じ）に対して、マルトトリオース約８０部以下量を添加
すればよい。この範囲において０．５〜２０部見当の範
囲が殊に好適である。添加には特別の工程を必要としな
い。加熱下でもよいが、室温下にあり濁化した状態にあ
るものでもよく、味、香りを変えることなく透明な煎液
が得られる。ここに、この発明はその目的を達する。Maltotriose is added to this. The amount used depends on whether the concentration of the extract component of the decoction is high or low. Good. Within this range, a range of 0.5 to 20 parts is especially preferred. No special steps are required for the addition. Although it may be heated, it may be in a turbid state at room temperature, and a transparent decoction can be obtained without changing the taste and aroma. Here, the invention achieves its purpose.
実験例 ウーロン茶１部に熱湯５部を加え煎液３部（pH５．０）
を得た（Brix8°）。このものを室温下に放置したとこ
ろ液は白褐色の濁りを生じた。この濁液各３部にグリセ
リン、ソルビット、コーンシロップ及びマルトトリオー
ス各２部をそれぞれに添加し、濁りを観察した後、３０
倍に稀釈し飲用し甘さを比較した。Experimental example 5 parts of boiling water was added to 1 part of oolong tea and 3 parts of decoction (pH 5.0)
Was obtained (Brix 8 °). When this was left at room temperature, the liquid became cloudy in white brown. Glycerin, sorbit, corn syrup and maltotriose (2 parts each) were added to each 3 parts of this turbid solution, and turbidity was observed.
Diluted twice and drunk to compare sweetness.
実施例１ 緑茶１部に熱湯５部を加え煎液３部（pH5.2）を得た
（ブリックス８°）このものを室温下に放置したところ
液は白褐色の濁りを生じた。この濁液にルトトリオース
２部を加えたところ、その濁りは即時消失し、このもの
を３０倍に希釈し飲用したところ、添加したマルトトリ
オース個有の甘味はほとんど感じられず、しかも液は完
全な透明であった。 Example 1 5 parts of hot water was added to 1 part of green tea to obtain 3 parts of decoction (pH 5.2) (Brix 8 °). When this was left at room temperature, the solution became cloudy in white brown. When 2 parts of rutotriose was added to this turbid liquid, the turbidity immediately disappeared, and when this product was diluted 30 times and drunk, the sweetness of the added maltotriose was hardly felt, and the liquid was complete. It was transparent.
実施例２ ウーロン茶１部に熱湯５部を加え煎液３部（pH５．２）
を得た（ブリックス８°）。このものを室温下に放置し
たところ、液は白褐色の濁りを生じた。このものに、マ
ルトトリオース２部を添加したところ、濁りは直ちに消
失し、このものを３０倍に希釈し飲用したところ、甘味
はほとんど感じられず液は完全な透明であった。Example 2 5 parts of hot water was added to 1 part of oolong tea and 3 parts of decoction (pH 5.2) was added.
Was obtained (Brix 8 °). When this was left at room temperature, the liquid became cloudy in white brown. When 2 parts of maltotriose was added to this product, turbidity immediately disappeared, and when this product was diluted 30 times and drunk, almost no sweetness was felt and the liquid was completely transparent.
Claims (1)
とを特徴とする茶煎液の濁化防止法。1. A method for preventing turbidity of tea decoction, which comprises adding maltotriose to the tea decoction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61068187A JPH0628541B2 (en) | 1986-03-27 | 1986-03-27 | How to prevent turbidity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61068187A JPH0628541B2 (en) | 1986-03-27 | 1986-03-27 | How to prevent turbidity |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62228228A JPS62228228A (en) | 1987-10-07 |
| JPH0628541B2 true JPH0628541B2 (en) | 1994-04-20 |
Family
ID=13366529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61068187A Expired - Lifetime JPH0628541B2 (en) | 1986-03-27 | 1986-03-27 | How to prevent turbidity |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0628541B2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5231958A (en) * | 1975-09-08 | 1977-03-10 | Nippon Benkan Kogyo Kk | Method of producing branch pipe coupling |
| JPS61146150A (en) * | 1984-12-19 | 1986-07-03 | T Hasegawa Co Ltd | Production of tea extract |
-
1986
- 1986-03-27 JP JP61068187A patent/JPH0628541B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5231958A (en) * | 1975-09-08 | 1977-03-10 | Nippon Benkan Kogyo Kk | Method of producing branch pipe coupling |
| JPS61146150A (en) * | 1984-12-19 | 1986-07-03 | T Hasegawa Co Ltd | Production of tea extract |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62228228A (en) | 1987-10-07 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |