JPH0866156A - Production of green tea beverage contained in hermetically closed container - Google Patents

Abstract

PURPOSE: To obtain a green tea beverage contained in a hermetically closed container capable of avoiding the generation of retort smell in spite of its retort sterilization, excellent in aroma, color tone, flavour and quality, suitable for the distribution to a market place, by wilt-treating the raw material of the green tea for a prescribed time and then deactivating enzymes. CONSTITUTION: The method for producing a green tea beverage contained in a hermetically closed container comprises wilt-treating the raw material of a green tea at 20-45 deg.C for 1-48hr, then deactivating enzymes in the raw material for the green tea, extracting the green tea components for the production of a beverage, and filling in hermetically closed containers. This green tea beverage and the hermetically closed container thereof are retort-sterilized to obtain the objective beverage. Furthermore it is better to use a lower grade tea such as the second or the third plucked green tea (a summer tea) obtained by plucking young leaves of resprouting and growing after the first and the second plucked green tea respectively rather than the first plucked green tea (the first tea of the season) as the raw material for the green tea, since a flavor building up after the wilt treatment is larger and the retaining of the taste after the retort sterilization is better for the lower grade teas.

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 in a hermetically sealed container which is filled in a hermetically sealed container such as a can or bottle, sterilized by retort and distributed in the market.

[0002]

2. Description of the Related Art In recent years, consumers have become increasingly sweet and sweet against the backdrop of a health boom, and low-sugar and sugar-free beverages are also preferred. For this reason, consumption of canned sencha and bancha has increased significantly, compared to canned juice and canned coffee, even in beverages in hermetically sealed containers, which are widely sold mainly by vending machines.

Green tea beverages such as green tea and bancha, which are not fermented like black tea and oolong tea, are also called unfermented teas and are produced as follows. That is, first, the tea buds plucked from the tea plant are steamed or roasted in a pot to inactivate the oxidase in the tea buds, and the rubbing process such as kneading is repeated several times to adjust the water content and shape, and then dry fire. To get green tea raw material. Next, this green tea raw material is extracted with warm water that has been heated to a specified temperature, pH is adjusted, flavors, seasonings, etc. are added as necessary, and then filled in sealed containers such as cans, bottles, retort pouches, etc. Then, after sealing, sterilize the retort,
It is possible to obtain the intended green tea beverage in a sealed container.

[0004]

However, in the above-mentioned green tea beverage in a sealed container, a unique sterilizing odor is generated during retort sterilization to impair the original flavor of green tea, or the color tone of the beverage is changed from the original color (for example, The quality of sencha changes from green to yellowish brown), resulting in a significantly lower quality than the original green tea beverage.

Therefore, in order to prevent the occurrence of the above-mentioned retort sterilization odor (hereinafter abbreviated as "retort odor"), the beverage after extraction, in which the burning is strengthened in the burning process at the time of manufacturing the green tea raw material to impart an incense. Means have been taken such as adding an extract or a fragrance, replacing oxygen remaining on the upper part of the sealed container with an inert gas, and the like.

However, although the retort odor can be reduced to some extent by the above method, the roasted aroma becomes stronger and the original blue aroma of green tea is lost. Further, in the above method, the flavor tends to be artificial, and most of the scent is scattered during retort sterilization. Then, the raw material cost is increased. Furthermore, the method (1) has a remarkable effect on maintaining the color tone of green tea, but has almost no effect on reducing the retort odor.

[0007] As described above, in spite of the increasing demand for green tea beverages in a sealed container in the market, it is not possible to obtain a green tea beverage in a sealed container with good taste and excellent quality.

The present invention has been made in view of the above circumstances, and does not generate a retort odor even if retort sterilization is performed, and retains the original flavor and color tone of green tea. The purpose is to provide a method by which a beverage can be obtained.

[0009]

In order to achieve the above object, a method for producing a green tea beverage in a sealed container according to the present invention comprises a step of inactivating an enzyme of a green tea raw material and a step of extracting a green tea component from the green tea raw material. In a method for producing a green tea beverage in a sealed container, which comprises a step of liquefying into a sealed container and a step of retort sterilizing the sealed container filled with the green tea beverage, prior to the enzyme deactivation step of the green tea raw material, the green tea raw material 1 to 48
The configuration is such that the time withdrawal process is performed.

[0010]

In other words, when the inventors of the present invention burned the enzyme-inactivated green tea raw material in the process of making repeated studies on a method for producing a green tea beverage in a sealed container that does not generate a retort odor during retort sterilization, the original green tea blue color was obtained. Focusing on the fact that the aroma disappears but the retort odor is reduced, and if the green tea raw material can be processed so as not to impair the original flavor of green tea, the retort odor can be reduced while maintaining the original flavor of green tea. I thought that I could do it, and continued my research in that direction.

As a result, before inactivating the enzyme by steaming or roasting the green tea raw material to inactivate the enzyme, the tea buds are treated with a depressing effect (withering) until the fermentation hardly progresses, and then the enzyme is deactivated. It was found that the aroma component in green tea was increased and the aroma and the color tone of the beverage were not changed even through the retort sterilization treatment, and the present invention was reached.

Next, the present invention will be described in detail.

First, the present invention may be of any type as long as it is generally used in the process for producing green tea, but it has a strong scent obtained by picking young shoots that have sprouted and grown in spring. Lower teas such as second tea or third tea (summer tea), which picks the first or second tea and then picks the young shoots that have sprouting and growing again, rather than bancha (new tea or spring tea) It is also suitable in that the scent after application is greatly enhanced and the flavor is retained after retort sterilization.

The present invention uses the tea buds of the above green tea to produce a green tea beverage in a sealed container, for example, as follows. That is, first, the tea bud is subjected to withering treatment.
This treatment is performed by spreading the plucked green tea raw material so that the tea buds do not overlap with each other, and gently drying the tea buds for a predetermined time in a temperature range where the enzymes in the green tea are not inactivated.

The withering treatment time must be set to 1 to 48 hours. That is, if the time is less than 1 hour, the enhancement of the aroma of green tea becomes insufficient, and if it exceeds 48 hours, the aroma is enhanced, but the fermentation progresses and the fermented odor of black tea becomes strong, and the original green aroma of green tea is lost. This is because the color tone when extracted also changes to reddish brown.

Further, the temperature range in the withering treatment is 2
0 to 45 ° C is suitable. This is because when the temperature exceeds 45 ° C, the enzyme tends to be inactivated, and the aroma component of green tea tends to be weakened. On the contrary, when the temperature is less than 20 ° C, the withering treatment takes too much time, and the aroma is still felt. This is because it tends to weaken the enhancement of the components.

Furthermore, when spreading the tea buds, it is desirable to handle them so that they do not overlap and are not scratched. Usually, in the withering treatment of black tea and the like, the tea bud surface is scratched by rubbing the tea bud in advance, but if the tea bud surface of the green tea raw material is scratched following this, activation of the enzyme in the tea bud will occur. Is promoted, fermentation may progress, and flavor and color may change.

Next, the tea buds of the above-mentioned withered green tea are subjected to operations such as steaming and roasting to inactivate the enzyme in the green tea raw material, and then a normal green tea raw material such as a kneading step and a dry burning step. A green tea raw material is obtained according to the production method of. The conditions of each step are appropriately set according to the type, quality, etc. of the green tea beverage to be obtained.

Next, extraction is performed using the above green tea raw material. The extraction temperature may be appropriately set according to the quality of the green tea raw material, for example, 70 ° C. for sencha and 60 ° C. for gyokuro. The extraction medium is usually water, but in water,
The salts, sugars, dairy products, alcohols, stabilizers, emulsifiers, ascorbic acid and the like may be used alone or in combination of two or more and dissolved.

The pH of the green tea beverage obtained by the above extraction is adjusted, and if necessary, flavors, coloring agents, seasonings and the like are added to adjust the flavor, and then the cans, bottles, pouches for retort pouches, etc. The target green tea beverage in a sealed container can be obtained by filling the container in a sealed container and performing retort sterilization.

The thus-obtained green tea beverage in a hermetically sealed container does not have a retort odor and retains the original flavor and color tone of green tea even though it undergoes retort sterilization treatment. It will be a beverage with high palatability that allows you to enjoy the taste of green tea.

Next, examples will be described together with comparative examples.

[0023]

[Examples 1 to 7 and Comparative Examples 1 to 3] Plucked raw Yabukita seed No. 2 tea was subjected to withering treatment under the conditions shown in Tables 1 and 2 below, and then the conditions shown in Tables 1 and 2 also. Inactivate the enzyme with, and as a kneading process, rough kneading for 30 minutes, kneading 20 times.
For 30 minutes, the medium was rubbed for 20 minutes and the rubbed for 40 minutes. Then, it is dried with a hot air dryer at 180 ° C., and the water content is 4 to
After using 6% by weight of green tea raw material, this was extracted with hot water at 70 ° C. so that the soluble solid content was 0.3% by weight.
Then, add the obtained extract to a 200 ml can.
90 g of it was filled and subjected to retort sterilization at 115 ° C. for 20 minutes to obtain the intended green tea beverage in a sealed container.

The color tone and flavor of the obtained green tea beverage in a sealed container were evaluated as follows, and the results are shown in Tables 1 and 2 below.

<Color Tone> ΔE after retort sterilization was calculated using the color tone of the extract before retort sterilization as a control. Further, the color tone of the green tea beverage after the retort sterilization was visually evaluated by 20 professional panelists. Evaluation is the following 3
It was a graded evaluation. ○: Good △: Normal ×: Poor

<Flavour> A green tea drink after retort sterilization,
Twenty expert panelists sampled the flavor and evaluated it.
The evaluation was made into the following three-stage evaluation. ○: Good △: Normal ×: Poor

[0027]

[Table 1] * 1: Steam for 30 seconds. * 2: Bake at 250 ° C for 4 minutes.

[0028]

[Table 2] * 1: Steam for 30 seconds.

From the above results, all the products of the Examples have good flavor and color tone, and have reduced retort germicidal odor.
It can be seen that the color tone retains the original color of green tea. On the other hand, the comparative examples were all unfavorable because the color tone was deteriorated and the flavor was deteriorated due to the retort sterilization odor.

[0030]

Industrial Applicability As described above, the method for producing a green tea beverage in a sealed container according to the present invention, before deactivating the enzyme of the green tea raw material,
The tea bud is withered to such an extent that fermentation hardly progresses, and then the enzyme is deactivated. Therefore, by this operation, the aroma component in green tea is increased, and the generation of retort odor can be significantly suppressed. In addition, the color tone of the green tea beverage itself is not impaired even through the retort sterilization treatment. Therefore, it is possible to enjoy a high-quality green tea beverage with a rich flavor over a long period of time. And
The above-mentioned manufacturing method has an advantage that the manufacturing cost is not increased because the conventional beverage manufacturing equipment is sufficient and no special device is required.

Claims (2)

[Claims] 1. A step of inactivating an enzyme of a green tea raw material, a step of extracting a green tea component from the green tea raw material to make a beverage and filling it into a sealed container, and a step of retort sterilizing the sealed container filled with the green tea beverage. A method for producing a green tea beverage in a sealed container, characterized in that the green tea raw material is withered for 1 to 48 hours before the enzyme deactivating step of the green tea raw material. 2. The withering treatment of the green tea raw material is 20 to 45.
The method for producing a green tea beverage in a hermetically sealed container according to claim 1, which is performed in a temperature range of ℃.