JPS62146559A - Production of stock solution for producing carbonated tea or coffee drink - Google Patents

Abstract

PURPOSE:To obtain a stock solution capable of giving a carbonated beverage having fresh and mellow taste and flavor, by extracting tea or coffee in an anaerobic atmosphere at a temperature as low as possible and removing proteins from the extracted liquid. CONSTITUTION:Tea or coffee is extracted with an aqueous medium at <=100 deg.C in an anaerobic atmosphere and proteins are removed from the resultant extrac tion liquid to obtain the objective stock solution. A carbonated beverage can be produced by carbonating the solution. The anaerobic atmosphere is formed by shutting the supply of oxygen into an extraction vessel 2 and charging an inert gas such as nitrogen, carbon dioxide gas, argon, etc., to the vessel. The removal of proteins can be carried out by adding an arbitrary protein-removing agent such as 'TAMASHIBU (R)' or 'ORITOL (R)' originated from astringency of persimmon.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a preferred beverage that is delicious, pleasant to the touch, and full of modern sensations, and particularly to a method for producing a stock solution for producing the beverage.

(Prior art) Caffeinated drinks such as tea and coffee have been popular as recreational drinks for a long time, along with cocoa, and have enriched people's eating habits and culture, and the caffeine contained in them has been known to affect the mental system. It has a pharmacological effect of stimulating the body and relieving fatigue, thereby increasing the efficiency of physical and mental functions.

Among these beverages, tea is said to have originated in China, and was brought to Japan through envoys to Tang Dynasty, where it has spread to the present day since the Kamakura period.

On the other hand, coffee drinking began in the Arabian region in the 10th to 11th centuries, and was then introduced to Europe via Turkey in the latter half of the 16th century, rapidly spreading throughout the world. It is thought to have been introduced to the Hesuke era via the Dutch in Dejima, Nagasaki.

The influence of these beverages has become so great that they have become indispensable to human life. However, the traditional way of drinking tea and coffee has remained basically unchanged for hundreds of years, and this poses a problem in that it does not match the modern emphasis on variety and fashion.

In particular, as a result of the increasing demand for instant foods and convenience foods, perhaps due to the busy lifestyles that accompany the increasing speed of life, canned coffee has already been developed by Zhan, and some canned sencha tea. There are also commercially available teas, but in terms of flavor they are nowhere near as good as freshly brewed tea or coffee.

(Problems to be Solved by the Invention) The present invention provides a novel tea or coffee a' preparation, especially! ′
The main objective is to provide a carbonated beverage that has the strong flavor of fresh tea or coffee and is nutritionally superior.

(Means for Solving the Problems) As a result of continuing intensive research to solve the above problems, the inventor of the present invention found that in order to maintain the fresh flavor of tea and coffee for a long time, it is necessary to Extracting the extract under aerobic conditions at as low a temperature as possible (and carbonation of the extract is optimal; however, for this purpose, protein removal is essential before carbonation, and It has been found that it is necessary to preferably concentrate the extract.The present invention is based on these findings, and the present invention is based on these findings. There is a method for producing a stock solution for producing iRMt-containing tea or coffee drinks, which is characterized by removing protein from the extract.

That is, the aroma components in tea confectionery and coffee bundles are unstable and are quickly liquefied by oxygen in the air. In addition, ascorbic acid (vitamin (4)), which is contained in large amounts in tea confectionery, coffee oil (iodine value, approximately 100), caffeic acid, chlorogenic acid, and inchlorogenic acid, which are contained in coffee beans (approximately 15 tons), are also included. It is an unstable substance, and its oxidation causes abnormal astringency and bitterness. Therefore, when extracting tea confectionery or coffee powder, use an aqueous medium at a temperature as low as possible, especially below 100°C, to avoid oxidation. Along with using 2
For example, using a special extraction device as described in Japanese Utility Model Publication No. 56-40356, cutting off the supply of oxygen into the extraction container, or in the presence of an inert gas such as nitrogen, carbon dioxide, or argon. It is preferable to carry out the extraction operation in an aerobic environment, and the extracted liquid should be cooled as quickly as possible, especially in order to maintain the aroma and color of fresh green tea. When extracted under temperature conditions, antioxidants such as sodium ascorbylate, sodium phosphate or E
It is preferred to carry out the extraction in the presence of a chelating agent such as sodium DTA and to store the extract under ambient conditions. In addition, the solid content extraction rate of the raw tea confectionery or coffee powder is determined by using an appropriate rI-containing nonionic surfactant (especially sorbitan monohigher fatty acid ester, propylene glycol monohigher fatty acid ester, or higher UM monoglyceride) ILB 5 By extracting the amount of lipophilic surfactant in the amount of 1-5% or more.

This is probably because the lipophilic components in the raw material plant cells are emulsified by the action of the surfactant and changed to a state that is easier to extract.

Incidentally, the inventor found that in order to obtain a thicker extract, it is particularly suitable to use a liquid obtained by re-extracting the once-extracted residue under the same conditions as the first extraction as an extraction medium. Ta. Although the detailed reason for this is unknown, it is possible to obtain a concentrated liquid (extract) with a higher extraction rate than when using multiple tea confections or coffee powder each time. This is probably due to the presence of some solubility-assisting components in the re-extraction solution of crab, which assist the elution of components during extraction. Incidentally, in this case, it is necessary to control the operating conditions so as to always obtain a re-extracted liquid in the same state by keeping the extraction conditions constant.

Further, extraction including the +1j extraction operations described above can be summarized as below (A).

(See margin) Note) The solid content of the wood extract was controlled to be almost constant.

Examples of teas that are raw materials for the present invention include green tea (Gyokuro,
Hikicha, Matcha, Sencha, Tamaryokucha, Bancha, Roasted tea, Green Tencha,
It includes all types of tea, including non-fermented teas, semi-fermented teas, and fermented teas such as Aoyagi tea, Ureshino tea, etc.), oolong tea, Bao-tung tea, black tea, and red bean tea. On the other hand, coffee is Co
ftea) Arabica, Liberica and Robusta seeds are succumbing to the succumb, but Brazil, which is on the market,
Colombia, Guatemala, Jamaica, Java, Mocha,
Most brands such as Kilimanjaro and Manzolin are Arabica varieties.

The amount of protein and other solid content in tea and coffee that is normally consumed is relatively small, but when it is made into a concentrated extract as in the present invention, the amount reaches 0.6%. Therefore, any protein-reducing agent, such as "Tamajibu" derived from persimmon juice or "
Add ``Olitol'' (all trade names) to remove protein.

Carponation is performed on the protein-removed extract, but in this case, after diluting to drinking concentration, 40 kg/a when cold.
Blow in about m2 of high-pressure carbon dioxide gas. However, if the extract is highly concentrated, it is desirable to dilute it with carbonated water. In these cases, sweeteners such as sucrose, invert sugar, malt, fructose, glucose, non-sugar juice flavoring agents, fragrance), preservatives, etc. are added as necessary.

However, if a large amount of sugar is added, the shelf life will be significantly improved, and if stored tightly closed, the fresh flavor will last for a long time.

(Function) The tea or coffee beverage production raw solution containing concentrated VRD charcoal according to the present invention is stable for a long time as long as it is stored at a low temperature, and can be stored without spoiling. The product obtained by oxidizing this product is an excellent refreshing drink Nene I, which has a mellow flavor and rich aroma that cannot be distinguished from direct carbonation of fresh tea or recula coffee.

(Examples) Next, the present invention will be described in more detail with reference to Examples, but the examples are for illustration purposes only and are not intended to limit the invention.

Example 1 Roughly ground coffee beans (blended product; (4) IQOg was placed in the glass container (2) of the extractor 2i (+) with a stirrer shown in Fig. 1, and after sealing, Open cock 0 of the attached gas introduction pipe ■ and cock ■ of the liquid injection pipe ■, introduce nitrogen gas from cock ■ into 2, replace the air inside with nitrogen gas, close cock 0, and open the cock ■
After opening the cock 7 and quickly pouring hot water 1500111 at <80°C into the inside from the leak 2 at the tip of the cock 7, the cock 2 was closed.

After leaving the container for 10 minutes with occasional stirring, immediately transfer it to the refrigerator and cool it to 4℃. divided.

Separately prepare a glass extraction vessel similar to the one above.

After pouring 500g of ground coffee into the inside, the lid was closed and the whole thing was immersed in a hot water bath. Next, after replacing the air inside with nitrogen gas in the same manner as above, the cold supernatant (total volume 1,400 ml) was injected from the spout ①, and extracted for about 20 minutes with stirring. After cooling, add Oritol T (ml) and stir for 5 minutes.
Centrifuge to separate the concentrate (approximately 900ml) and residue (approximately 1
kg). When this elii liquid is diluted 5 to 6 times with sweetened (sweetened)
It becomes a refreshing coffee drink and retains its fresh flavor for a long time even when stored in a bottle or can. In addition, the residue is re-extracted in the same manner as above using 1500ml of water, and 500g of coarsely ground coffee is added to the centrifuged extract (approximately 1500a+I) in the same manner as above to produce a concentrated liquid. Use repeatedly.

Example 2 The experiment in the previous example was carried out in exactly the same manner as in the previous example, except that coffee was replaced with sencha leaves, and concentrated sencha was obtained. Even if this concentrated sencha is diluted with boiling water or water, it will have the same flavor and color as fresh tea, but with the addition of a! When diluted with carbonated water, it becomes a novel carbonated green tea and an excellent soft drink.

Example 3 50% sugar was added to the condensed liquid of Example 1 to make a concentrated coffee syrup.This syrup is stable for as long as it is kept whole and can be diluted 5 to 6 times. You can drink it immediately as hot or cold coffee, or as a drink.
・Make a delicious soft drink by diluting it with charcoal wood.

Comparative Example In Example 1, 80°C boiling water + 500a + 1 was added to 800g of coarsely ground coffee to directly make a concentrated extract of about 900ml
The procedure was carried out in the same manner as in the above example except that . The flavor of the diluted extract was good, but the solid content of the diluted extract was about 5% lower than that of the diluted extract.

(Effects of the Invention) As described above, by providing a novel tea or coffee concentrate, and thereby providing a delicious and nutritious new carbonated tea or coffee drink, You can contribute to your diet.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram of an extraction device used in Examples 1 to 3 and a comparative example herein. The symbols in the diagram indicate the following: □ 1: Entire extraction device, 2:1 container section, 3: 4 parts of liter, -4:3 gas introduction pipe, fist or 5:4 cock ... 6:3 injection pipe/shaft, 7:6 cock, 8 near leakage part - C' raw coffee powder, E: extract liquid.

Claims (4)

[Claims] (1) A method for producing a stock solution for producing carbonated tea or coffee beverages, which comprises extracting tea or coffee with an aqueous medium in an anaerobic atmosphere at a temperature of 100° C. or lower, and then deproteinizing the extract. (2) Claim 1, which uses the re-extracted liquid obtained by re-extracting the residue obtained by extracting tea or coffee in an anaerobic atmosphere at a temperature of 100°C or less as the next extraction medium.
Manufacturing method described in section. (3) The manufacturing method according to claim 2, in which the concentration of the re-extraction liquid is regulated to be constant every time. (4) The manufacturing method according to claim (1), wherein the tea is green tea, black tea, or oolong tea.