JPH08126472A - Production of green tea beverage - Google Patents

Abstract

PURPOSE: To obtain a green tea beverage, excellent in tastiness, a rich taste, fragrance and throat passableness, etc., and having the characteristics in good balance by mixing respective extract solutions extracted from green tea leaves of GYOKURO (green tea leaves of the top quality made from the tenderest leaves of old tea shrubs) and FUKAMUSHI-CHA (deeply steamed green tea leaves) under respective optimal conditions. CONSTITUTION: Green tea leaves of GYOKURO are extracted under optimal conditions (at 40-60 deg.C for 2-6min) and green tea leaves of FUKAMUSHI-CHA are extracted under optimal conditions (at 55-80 deg.C for 3-7min). The resultant respective extract solutions are mixed. The extraction is carried out by using water in an amount of about 50 times based on the weight of the green tea leaves and the respective extract solutions are mixed in amounts corresponding to 90-40wt.% green tea leaves of the FIJKAMUSHI-CHA based on 10-60wt.% green tea leaves of the GYOKURO.

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 green tea beverage, and more particularly to a method for producing a green tea beverage excellent in umami, richness, aroma and throat.

[0002]

2. Description of the Related Art In recent years,
Industrially manufactured canned or bottled green tea beverages are becoming popular. These green tea beverages are usually produced by blending a single tea leaf or several types of tea leaves, extracting with a extractor called a kneader, and adding a certain amount of water to the extract. It is difficult to extract with a single tea leaf in order to obtain a well-balanced variety of conditions such as umami, richness, fragrance, and a refreshing throat sensation. The reality is what is being extracted. However, when using several different types of tea leaves, the extraction temperature and extraction time that bring out the optimum flavor vary depending on the tea leaves, so even if the tea leaves blended with several types of tea leaves are extracted under the same conditions at one time, umami, richness, It is not possible to obtain a green tea beverage that balances various conditions such as fragrance and a refreshing feeling of throat. Therefore,
There has been a demand for a method for producing a green tea beverage that balances various conditions such as umami, richness, fragrance, and refreshing feeling of throat.

The present inventor has conducted extensive studies to solve the above-mentioned conventional problems. As a result, although it is satisfactory in terms of umami and richness, gyokuro lacking a fragrance and a refreshing throat feeling, and deep steamed tea characterized by a fragrance and a refreshing throat feeling, which is poor in umami and richness, respectively. It was found that a green tea beverage that balances various conditions such as umami, richness, fragrance, and refreshing throat feeling can be obtained by extracting under the optimum conditions of The present invention has been completed based on the findings.

[0004]

Means for Solving the Problems That is, in the present invention, in producing a green tea beverage, the tea leaves of gyokuro are extracted under the optimum conditions, and the tea leaves of the deep-steamed tea are extracted under the optimum conditions. The present invention provides a method for producing a green tea beverage, which is characterized by mixing.

In the present invention, when producing a green tea beverage, gyokuro tea leaves and deep-steamed tea leaves are used, and each tea leaf is extracted under each optimum condition. Here, the green tea beverage generally refers to a commercially available beverage, that is, a canned beverage, a bottled beverage, a PET (PET) bottled beverage, or the like. In the present invention, the tea leaves to be extracted are gyokuro tea leaves and deep-steamed tea leaves. First of all, gyokuro is known as a representative of high-grade sencha, and although it is perfect in terms of umami and richness, it lacks the fragrance and refreshing throat feeling. On the other hand, deep-steamed tea is a type of green tea that has a relatively strong fire, and the water content in the leaves has been reduced to a few percent by steaming the tea leaves deeper, which is characterized by its aroma and refreshing throat sensation. However, it lacks umami and richness.

[0006] Here, gyokuro is generally extracted at a low temperature, and is extracted for 2 to 6 minutes, preferably 3 to 4 minutes using water at 40 to 60 ° C, preferably 45 to 55 ° C.
On the other hand, deep-steamed tea is generally extracted at high temperature.
Using water at 5 to 80 ° C, preferably 55 to 65 ° C,
Extract for 3-7 minutes, preferably 4-5 minutes. In the case of deep-steamed tea, the normal brewing method is 90 ° C for about 1 minute, but when making a green tea beverage, it takes a long time because a large amount of extraction needs to be performed at once, and 90 ° C hot water is required. Since the bitterness increases when extracted with, it is necessary to satisfy the above conditions. When producing a green tea beverage, extraction is generally performed using water whose amount is about 50 times the weight of tea leaves.

The extraction method and the like may be carried out according to a conventional method. For example, the extraction may be performed with an appropriate stirring operation in an extractor generally called a kneader, and when the extraction is completed, the mixture may be filtered with a filter cloth or the like. If the extract is left at a high temperature, the taste will deteriorate due to oxidation,
10 as soon as possible with a plate cooler, etc.
It is preferable to cool to about 20 ° C. The water used for extraction is raw water such as ground water or tap water, or water obtained by subjecting these raw water to both ion exchange treatment (pure water), and further obtained by passing the raw water through an anion exchange resin. Alternatively, alkaline ionized water or the like may be used.

An extract of gyokuro obtained in this manner,
The target green tea beverage is obtained by mixing with the deep-steamed tea extract. If necessary, add an appropriate amount of water. When mixing each extract, convert it to the percentage of tea leaves used,
10 to 60% by weight of gyokuro tea leaves, 90 fukan tea leaves
~ 40% by weight, preferably gyokuro tea leaves 20-30
70% to 80% by weight of tea leaves of deep-steamed tea is mixed with the weight%. If the proportion of tea leaves of gyokuro is less than 10% by weight, the taste and body will be poor. On the other hand, when the percentage of tea leaves of gyokuro exceeds 60% by weight, the fragrance and good throat quality become poor.

The method for producing a green tea beverage of the present invention will be briefly described. Gyokuro tea leaves and warm water as described above are prepared, put into a specific extractor, and another steam extractor is deep steamed tea leaves and warm water. After performing extraction under each optimum condition while adding a suitable stirring operation, the mixture is filtered with each filter, and then preferably 1 with a plate cooler or the like.
Cool to about 0 to 20 ° C. To obtain the target green tea beverage by mixing the obtained extracts in a tank etc. and, if necessary, adding an appropriate amount of water and then filling them in cans, bottles, etc. by a conventional method and sterilizing them. You can In addition,
If necessary, additives such as vitamins and baking soda can be added to the green tea beverage.

[0010]

EXAMPLES The present invention will be described in detail below with reference to examples. Example 1 1000 liters of warm water at 50 ° C. was placed in a kneader (extractor), 20 kg of gyokuro tea leaves were added, and extraction was performed for 4 minutes while performing an appropriate stirring operation. On the other hand, 2000 liters of warm water at 60 ° C. was put in another kneader, 40 kg of deep-steamed tea leaves were put therein, and the mixture was extracted for 5 minutes while performing an appropriate stirring operation. The two kinds of extract liquids thus obtained were mixed and hydrolyzed to obtain 6000 liters of the preparation liquid. This prepared solution was canned and sterilized at 121 ° C. for 5 minutes to obtain a canned green tea beverage.

Comparative Example 1 3000 liters of warm water at 60 ° C. was placed in a kneader (extractor), 20 kg of gyokuro tea leaves and 40 kg of deep-steamed tea leaves were put therein, and a proper stirring operation was performed for 4 minutes and 30 seconds. Extracted. The obtained extract was added with water to obtain 6000 liters of the preparation liquid. This prepared solution was canned and sterilized at 121 ° C. for 5 minutes to obtain a canned green tea beverage.

The green tea beverage thus obtained and the green tea beverage obtained in Example 1 above were analyzed by 10 experienced panelists to give 4 points of umami, richness, fragrance and good throat. Was sensory-evaluated. The results are shown in Table 1.
In addition, the sensory evaluation value in Table 1 is evaluated by 10 panelists with 5 points as being excellent, 3 points as being normal, and 1 point as being inferior. Then
The average score is shown. In addition, the total points are also shown.

Reference Example 1 250 liters of warm water at 50 ° C. was placed in a kneader (extractor), 5 kg of gyokuro tea leaves were put therein, and extraction was carried out for 4 minutes while performing an appropriate stirring operation. Meanwhile, another kneader 60
4750 liters of warm water at 0 ° C. was added, 95 kg of deep steamed tea leaves were added, and extraction was performed for 5 minutes while performing an appropriate stirring operation. The two kinds of extract solutions thus obtained were mixed and hydrolyzed to obtain 10,000 liters of the prepared solution. This prepared solution was canned and sterilized at 121 ° C. for 5 minutes to obtain a canned green tea beverage. The thus-obtained green tea beverage was subjected to sensory evaluation in the same manner as in Example 1 and Comparative Example 1 above. The results are shown in Table 1.

Reference Example 2 1000 liters of warm water at 50 ° C. was put in a kneader (extractor), 20 kg of gyokuro tea leaves were put therein, and the mixture was extracted for 4 minutes while performing an appropriate stirring operation. On the other hand, 550 liters of warm water at 60 ° C. was put into another kneader, 11 kg of deep-steamed tea leaves were added, and the mixture was extracted for 5 minutes while performing an appropriate stirring operation. The two kinds of extract liquids thus obtained were mixed and water was added to obtain 3100 liters of the preparation liquid. This prepared solution was canned and sterilized at 121 ° C. for 5 minutes to obtain a canned green tea beverage. The thus-obtained green tea beverage was subjected to sensory evaluation in the same manner as in Example 1 and Comparative Example 1 above. The results are shown in Table 1.

[0015]

[Table 1]

[Footnote in Table 1] * 1: Well-balanced taste and sufficient umami of gyokuro * 2: Little umami like gyokuro, astringency remains * 3: Less umami, richness and astringency * 4: Poor fragrance and good throat

[0017]

According to the method of the present invention, umami, body,
It is excellent in aroma and throat, and it is possible to produce a green tea beverage that is well balanced in these points.
In other words, according to the method of the present invention, a beverage having a good green tea flavor can be produced.

Claims (3)

[Claims] 1. A green tea beverage characterized by extracting tea leaves of gyokuro under optimum conditions and extracting tea leaves of deep-steamed tea under optimum conditions and mixing the obtained extracts when producing a green tea drink. Manufacturing method. 2. Gyokuro tea leaves are extracted with water at 40 to 60 ° C. for 2 to 6 minutes, and deep steamed tea leaves are 55 to 8
The method according to claim 1, which comprises extracting with water at 0 ° C for 3 to 7 minutes. 3. When mixing each extract, it is converted into a tea leaf ratio of 10 to 60% by weight and a fumigation tea leaf of 90 to 40% by weight is converted into a tea leaf ratio to be used. The method of claim 1.