JPH11276074A - Green tea beverage using fine powdery green tea and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a tea beverage which is the one of a fine powdery green tea and to provide a method for producing the tea beverage excellent in both flavor and taste without causing nonuniform turbidity and dregs in the beverage liquid when converted into a green tea beverage filled in a PET bottle, a green tea beverage filled in a bottle or a green tea beverage filled in a can by efficiently extracting active ingredients contained in green tea without denaturing the active ingredients. SOLUTION: This method for producing a green tea beverage comprises an extracting step for extracting a fine powdery green tea with water at normal temperatures or warm water and adding an antioxidant thereto and a step for centrifuging and removing large-grain ingredients of the fine powdery green tea in the prepared extract solution or further comprises (1) the extracting step for extracting the fine powdery green tea with the warm water containing the antioxidant, (2) a step for quenching the resultant extract solution obtained in the step (1), (3) a step for centrifuging and removing the large-grain ingredients of the fine powdery green tea in the extract solution and (4) a step for regulating the pH of the extract solution obtained by the step (3). The green tea beverage contains the antioxidant, small-grain ingredients of the fine powdery green tea and a pH modifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a tea beverage using fine powdered tea which is excellent in both flavor and taste, and a method for producing the same.

[0002]

2. Description of the Related Art In addition to green tea, semi-fermented teas such as oolong tea and fermented teas such as black tea are widely included in the tea and tea beverages, and a wide range of health teas based on these are included.
In addition, some teas are obtained by extracting crude tea with warm water, drinking the extracted liquid, and not drinking the tea itself. On the other hand, powdered teas, such as powdered green tea, which are suspended in hot water as drinks as fine powdered tea are known.

[0003] Such a matcha drink uses finely ground tea, so that the extractive ratio of the active ingredient contained in the tea and the fact that the tea husk does not come out as a waste, and further, a tea drink excellent in both flavor and taste. It is.

[0004]

On the other hand, matcha beverages and the like using the finely ground tea are expensive and time-consuming to manufacture the finely ground tea. There is a problem that uneven turbidity or vaginal discharge occurs in the inside. The problem is particularly serious when filling in a transparent container such as a PET bottle.

[0005] The present invention relates to a fine powdered tea tea beverage, wherein (1)
When the active ingredient contained in tea is extracted without denaturing efficiently, and (2) tea drinks in PET bottles, tea drinks in bottles, and tea drinks in cans, uneven turbidity in the drink liquid It is another object of the present invention to provide a method for producing a tea beverage which does not produce or cause vaginal discharge and (3) is excellent in both flavor and taste.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems, and as a result, the extract obtained by extracting fine powdered tea is subjected to centrifugal separation under appropriate conditions. By performing, by removing the large particle component of a specific average particle size or more of the fine powder tea, by reducing the average particle size of the residual component, non-uniform turbidity and odor is not generated in the beverage liquid The present invention has been completed based on such findings.

That is, according to the present invention, fine powder tea is extracted with normal temperature water or hot water, and the extracted solution is quenched if necessary.
By removing the large particle components of the fine powdered tea present in the extract by centrifugation or the like, the active ingredients contained in the tea are extracted without being efficiently denatured, and undesired in the beverage liquid. No uniform turbidity or vaginal discharge occurs,
When a tea beverage in a PET bottle, a tea beverage in a bottle, or a tea beverage in a can is prepared, it is possible to produce a tea beverage which retains excellent flavor and taste and has good color. More specifically, the present invention extracts fine powder tea at room temperature or hot water,
Further, the present invention relates to a method for producing a finely powdered tea beverage having an extraction step of adding an antioxidant, and a step of centrifuging and removing large particle components of the finely powdered tea in the obtained extract. is there.

Further, the present invention provides (1) an extraction step of extracting fine powder tea at normal temperature or hot water and adding an antioxidant, and (2) a step of rapidly cooling the extract obtained in the step (1). And (3) removing the large particle components of the fine powdered tea by centrifugation in the extract, and (4) adjusting the pH of the extract obtained in the step (3). The present invention relates to a method for producing a finely powdered tea beverage.

Further, the present invention relates to the above-mentioned method for producing a finely powdered tea beverage, wherein the average particle size of the residual component after removing the large particle component in the step (3) is 5 μm or less. It is.

Further, the present invention relates to the above-mentioned method for producing a finely powdered tea beverage, wherein the average particle size of the residual component after removing the large particle component in the step (3) is 1 μm or less. Things.

The method according to the present invention is characterized in that the large particle component of the fine powdered tea is a means such as centrifugal separation and the conventional treatment by filtration is not performed.
Further, those which use a combination of such means as centrifugation and the conventional treatment by filtration are also included.

[0012] The present invention also relates to a finely powdered tea beverage containing an antioxidant, the small particle component of the finely divided tea, and a pH regulator.

Further, the present invention relates to the above-mentioned finely powdered tea beverage, wherein the small particle component has an average particle size of 5 μm or less.

Further, the present invention relates to the finely powdered tea beverage described above, wherein the small particle component has an average particle size of less than 1 μm.

[0015] The finely powdered tea beverage according to the present invention includes:
It also includes those blended with tea beverages extracted from conventional tea leaves.

Hereinafter, the present invention will be described in detail according to embodiments.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a tea beverage according to the present invention includes an extraction step and a centrifugation step as essential steps, as shown in FIG. 1 (A). With the extraction step, (a) by adding fine powder tea to normal temperature water or hot water, the tea component is dispersed and suspended in normal temperature water or hot water, and the tea component is eluted from the fine powder tea. Shall mean. Furthermore, when using the fine powdered tea by the wet method described below, such an extraction step, together with the meaning described in the above (a), further (b) the tea component contained in the aqueous solution portion of the fine powdered tea by the wet method Is also dispersed and suspended or dissolved in the normal temperature water or the warm water.

Further, as shown in FIG. 1 (B), the method for producing a tea beverage according to the present invention comprises an extraction step, a quenching step, and a centrifugation step as essential steps. In such a case, hot water is used, and rapid cooling is required after the extraction step.

Further, the method includes a step of producing fine powder tea used in the extraction step. Further, if necessary, the method may include a step of adjusting the temperature of water used for extraction (further, preparation of an antioxidant, pH adjustment, etc.). Further, when the extract is filled into various containers as a tea beverage, a necessary sterilization step, adjustment step, filling step and the like are included (FIG. 1 (C)).

Hereinafter, preferred embodiments of the present invention will be specifically described.

(Production Method) In the method for producing a tea beverage according to the present invention, an extraction step of extracting fine powder tea at room temperature or hot water and adding an antioxidant, and a method of extracting fine powder tea in the extract, Centrifugation to remove the particle components.

Further, (1) an extraction step of extracting fine powdered tea with warm water containing an antioxidant, and (2) an extraction step of (1)
Quenching the extract obtained by (3), in the extract, the step of removing the large particle components of fine powder tea by centrifugation, (4) the extract obtained by the step (3) Adjusting the pH of the solution.
Hereinafter, each step will be described.

Step (1) In the present invention, there is no particular limitation on the type of fine powdered tea that can be used in the step (1). Anything is acceptable. In order to obtain such fine powdered tea, it is possible to pulverize it by a known method, or to purchase a commercially available fine powdered tea. As a method of pulverization, a dry method (JP-A-60-160844) and a wet method (JP-A-8-116881) are known, but are not particularly limited, but are performed by a wet method (obtained as a fine powder tea suspension). Is more preferred. In particular,
A wet pulverization method using a Nanomizer (manufactured by Nanomizer Co., Ltd.) can be used.

Further, the preferred size of the fine powder tea in the present invention is not particularly limited. It suffices that the extraction is performed at the temperature described below in a preferable range described below. Here, the size of the fine powdered tea is measured by a laser diffraction type particle size distribution analyzer (for example, MICROTRAC HRA manufactured by Nikkiso Co., Ltd.), and the obtained result is expressed in terms of particle size (μm) versus frequency (%). And In the present invention, the size range of the fine powdered tea is preferably one having an average particle diameter of 50 μm or less, more preferably 20 μm or less, and particularly preferably 10 μm or less. If the average particle size is larger than this range, a higher extraction temperature and a longer extraction time are required, the concentration of the tea extract components is reduced, and the flavor and taste of the extract are insufficient. It is possible and not preferable. On the other hand, the particle size distribution is not particularly limited as long as the preferred range of the size of the fine powdered tea in the present invention is the preferred range described above. According to the particle size distribution, preferable conditions such as the extraction temperature and the time can be appropriately selected.

Further, the amount of the fine powder tea preferred in the present invention is not particularly limited. It is sufficient that the desired tea component is sufficiently extracted at the temperature described below and in the preferable range of time described below. Therefore, the amount can be appropriately selected depending on the preferred concentration of the extract.

There are no particular restrictions on the type of antioxidant that can be used in step (1), as long as it can prevent the components extracted from tea from being oxidized in a normal method for producing a tea beverage. Specifically, ascorbic acid (L
-Ascorbic acid), salts of ascorbic acid (eg sodium salts), tannic acid, citric acid, malic acid and the like. In the present invention, the use of ascorbic acid is particularly preferred. Furthermore, the amount of the antioxidant used is not particularly limited as long as it is an amount sufficient to prevent the components extracted from tea from being oxidized in a normal method for producing a tea beverage.

In step (1), the temperature of hot water usable for extraction is not particularly limited, and can be appropriately selected depending on the type of fine powder tea to be used, the flavor, the taste, the concentration, and the like of a preferable extract. is there. If the temperature is too high,
Although the extraction state of tea is good, it is not preferable because the color tends to be discolored, and the flavor and taste components of the extract may be decomposed or diverged, or extra components that reduce the flavor and taste may be extracted. On the other hand, when the temperature is too low, the concentration of the tea extract component is low and the extraction time is long, and the flavor of the extract,
There is a possibility that the nourishment may be reduced, which is not preferable. Therefore, the temperature of room temperature water or hot water for such extraction is 15 ° C to 70 ° C.
° C (more preferably in the range of 25 ° C to 65 ° C). Such a temperature range is a preferable range in taste and color. Here, the normal temperature water means water in a temperature range of about 15 to 30 ° C., including a case where a quenching step is not required after extraction.

The extraction time in the step (1) is not particularly limited, and can be appropriately selected depending on the kind of the fine powdered tea to be used, the flavor, the taste, the concentration and the like of the preferred extract. When extracted for a long time, the extraction state of the tea is improved, but the tea is easily discolored, the flavor of the extract, the decomposition and divergence of the flavor components are generated, or the extra components that reduce the flavor and the flavor are also extracted. It is not preferable because it may be possible. On the other hand, if the time is too short, the concentration of the tea extract component is low and the extraction time is long, and the flavor and taste of the extract may be insufficient, which is not preferable. Therefore, the extraction time is preferably in a range of 3 minutes to 4 minutes. Further, in the above step, it is preferable to extract the extract while stirring it. There is no particular limitation on the stirring conditions such as the stirring speed, and a stirring device suitable for a usual tea extraction production device can be used.

Step (2) In the present invention, extraction of the extract obtained in step (1) is stopped, and the flavor and taste of the extract are not escaped and unnecessary oxidation is suppressed. Therefore, it is rapidly cooled after the elapse of the extraction time. The quenching temperature is not particularly limited as long as the above-mentioned object is achieved.
The temperature is preferably set to 5 ° C. or lower. Also, there is no particular limitation on the quenching method, and it is possible to use a cooling means (for example, a heat exchanger) having an appropriate performance for the amount of the extract.

Step (3) In the present invention, the extract quenched in the step (2) is subjected to centrifugal separation to substantially remove large-particle components of the fine powder tea particles, The liquid contains substantially only a particle component of a specific size (hereinafter, referred to as a small particle component). By removing only such large-particle components, the tea beverage according to the present invention has non-uniform turbidity in the beverage or does not cause vaginal discharge. It can be made into a beverage. Furthermore, by including the small particle component of the fine powdered tea in the extract, it is possible to simultaneously ingest the fibrous components and the like of the tea leaves together with the extracted active ingredient of the tea, thereby providing excellent flavor, taste, and good color. The resulting tea beverage is also suitable as a health beverage.

The average particle size of the residual component (the component is an active ingredient contained in the tea beverage according to the present invention) after removing the large particle component by centrifugation is preferably 5 μm or less, more preferably. Is 1 μm or less. There is no particular limitation on an apparatus for centrifugal separation for substantially removing the large particle component among the particles of the fine powdered tea. Various known centrifuges can be used, and specific examples include a continuous centrifuge. The extract containing the residual component obtained by the centrifugation is substantially one containing only the small particle component. Further, regarding the particle size distribution of the small particle component, a particle size distribution measurement that can be used in ordinary liquids The method is preferably usable. Specifically, there is a measuring method using a laser diffraction type particle size distribution analyzer. Also,
The particle size (μm) versus frequency (%) can be obtained by measuring with such a particle size distribution measuring device, and the obtained result can be represented by a graph of the particle size (μm) versus frequency (%) in the method according to the present invention. The characteristics of the obtained tea beverage can be specified.

Step (4) In the present invention, the extract obtained in the step (3) is adjusted to a preferable pH with a suitable pH adjuster. There is no particular limitation on the pH adjuster used for such purpose, but preferred examples of those which do not impair the flavor and taste include sodium bicarbonate and sodium L-ascorbate.

(Tea Beverage) The present invention is a tea beverage produced by the method according to the present invention, which comprises an antioxidant, a small particle component of fine powdered tea, and a pH regulator. Further, the small particle component has an average particle diameter of 5 μm or less, and more preferably 1 μm or less. The tea beverage according to the present invention substantially contains only the small particle component in the above range, and further, regarding the particle size distribution of the small particle component, a particle size distribution measuring method usable in a normal liquid is preferable. Can be used. Specifically, there is a measuring method using a laser diffraction type particle size distribution analyzer. Also, measured by such a particle size distribution measuring device,
The results obtained can be expressed in terms of particle size (μm) versus frequency (%), and a graph of such particle size (μm) versus frequency (%) identifies the characteristics of the tea beverage obtained by the method according to the invention. It becomes possible.

Further, such tea beverages include those contained in various containers. Various containers include plastic containers, bottle containers, paper containers, metal can containers and the like. The plastic container includes polyolefin-based and polyester-based (eg, PET) containers, and the metal can container includes aluminum, iron, and the like. Further, in the case of a container shape, a plastic container, and a bottle container, there is no particular limitation on the color or transparency.

The tea beverage according to the present invention may further contain other components which are added to ordinary tea beverages. There is no particular limitation on the type and amount of such other components.

Further, if necessary, the tea beverage according to the present invention can be subjected to an appropriate sterilization treatment before or after filling in the above-mentioned container. Specifically, the plastic container such as a PET bottle can be preferably sterilized by the UHT sterilization method, the metal can container can be preferably sterilized by the retort method, and the bottle container can be preferably sterilized by the retort method.

[0037]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, which should not be construed as limiting the invention thereto.

(Fine green tea powder is used in the production of tea beverages)
As a raw material, normal green tea was preliminarily pulverized and then wet pulverized with a Nanomizer (manufactured by Nanomizer Co., Ltd.) to use as fine powder tea. Suspension 2 containing 10% by weight of the fine powdered tea
0 L (liter) was poured into 400 L of room temperature water or warm water at the temperature shown in the following table, and stirred for 3.5 minutes. Then L-
It was made weakly acidic with ascorbic acid (280 g). The obtained extract was quenched to 15 ° C. Further, the obtained extract is subjected to a continuous centrifuge (Tetra Pak, BRPX / V
3000L / H at 7280 rpm using NPX510)
Centrifugation was performed under the conditions of (time). Later, 1400
Water was added to L, and L-ascorbic acid (250 g), sodium L-ascorbate (300 g) and sodium bicarbonate (350 g) were added to adjust the pH to 6.2. U
HT sterilization was performed and subjected to the following sensory tests.

(Test) The results of the sensory test are shown in the table. That is, the results of the extraction temperature and the taste test are summarized in Table 1, and the results of the extraction temperature and the color tone are summarized in Table 2.

Here, the taste test was evaluated by four persons, and the results were comprehensively evaluated. Open circles were very good and triangles were good. In the color tone test, a spectrophotometer (SE-2000A, manufactured by Nippon Denshoku Industries Co., Ltd.) was used.

[0041]

[Table 1]

[0042]

[Table 2] From the above results, when the extraction temperature was 25 to 65 ° C, excellent results were obtained in both taste and color tone.

[0043]

According to the method of the present invention, a finely powdered tea drink is obtained, wherein (1) an effective ingredient contained in tea is extracted without being efficiently denatured, and (2) tea in a PET bottle is used. In the case of beverage, bottled tea beverage, canned tea beverage,
Non-uniform turbidity and vaginal discharge do not occur in the beverage, and (3) it is possible to produce a tea beverage excellent in both flavor and nutrition.

[Brief description of the drawings]

FIG. 1 is a flowchart showing an embodiment of the present invention. (A) shows an embodiment consisting of an extraction step and a centrifugation step, (B) shows an embodiment consisting of an extraction step, a quenching step and a centrifugation step, and (C) shows a production step of a fine powder tea, an extraction step, An embodiment comprising an adjustment step, a quenching step, a centrifugal separation step, a sterilization step, and a filling step will be described.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Kenichiro Saito 1-2-1, Nihonbashi-Hamacho, Chuo-ku, Tokyo Inside Nitto Boseki Co., Ltd. (72) Inventor Takashi Iwasaki 1-2-1, Nihonbashi-Hamacho, Chuo-ku, Tokyo Nitto Spinning Co., Ltd.

Claims (7)

[Claims] 1. An extraction step of extracting fine powder tea at room temperature or warm water and adding an antioxidant, and a step of removing large particle components of the fine powder tea from the extract by centrifugation. Manufacturing method of fine powder tea beverage. 2. An extraction step of (1) extracting fine powder tea at normal temperature or hot water and adding an antioxidant; and (2) the step of extracting.
Quenching the extract obtained by (1), (3) removing the large particle components of the fine powdered tea by centrifugation in the extract, and (4) obtaining by the step (3). Adjusting the pH of the extract to be obtained. 3. The method for producing a finely powdered tea beverage according to claim 2, wherein the average particle size of the residual component after removing the large particle component in the step (3) is 5 μm or less. 4. The method for producing a finely powdered tea beverage according to claim 2, wherein the average particle size of the residual component after removing the large particle component in the step (3) is 1 μm or less. 5. A finely powdered tea beverage comprising an antioxidant, a small particle component of finely divided tea, and a pH adjuster. 6. The finely powdered tea beverage according to claim 5, wherein the small particle component has an average particle size of 5 μm or less. 7. The finely powdered tea beverage according to claim 5, wherein the small particle component has an average particle size of less than 1 μm.