JPS6215176B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing iced tea that can effectively extract the aroma and other flavors peculiar to black tea and can easily obtain black tea of a desired concentration. Usually, when making iced tea (cold tea),
The most common method is to pour black tea leaves into boiling water and brew, then pour the required amount of sugar into the black tea to dissolve it, and then pour it into a container filled with ice. By cooling and melting the ice, iced tea of the required concentration was produced. This conventional manufacturing method simply involves cooling hot tea with ice, and is extremely simple and can be made instantly, but this method has the following drawbacks. Firstly, it is difficult to adjust the concentration, and secondly, it is difficult to adjust the concentration.
There are various disadvantages such as cream down (white clouding phenomenon) and turbidity, and thirdly, unpleasant tastes in black tea components such as bitterness and oxidized odor are likely to appear. As mentioned above, the conventional manufacturing method involves brewing black tea in boiling water and cooling it with ice, so the concentration automatically changes depending on the temperature of the water and the amount of ice. Therefore, in order to obtain the desired concentration, it is necessary to adjust the temperature of the hot water and the amount of ice to a minimum, but this is difficult in practice and generally relies on intuition. It is. The same thing can be said about the concentration of sugar added. The conventional method involves brewing black tea leaves in boiling water, then cooling the black tea liquid with ice to bring it down to a predetermined temperature. I lost my balance,
When it becomes cooling water, the extracted components become excessive, causing a cream-down phenomenon, and furthermore, the excess components create a bitter and astringent taste that strongly affects the taste. Bitterness, astringency, etc. are essentially important taste elements in black tea, and if extracted in moderation, they will enhance the taste of black tea, but if extracted excessively, they may be unpleasant. It becomes a taste. This is common in this type of luxury goods such as green tea. The present invention was researched and developed in view of the shortcomings in the conventional ice-stay manufacturing method, and its feature is that the required amount of sugar (sweetener) is added to a predetermined amount of room temperature water and stirred. Then, prepare a sugar water with the desired sweetness, then add a specified amount of black tea leaves to the sugar water, steep them, store in the refrigerator in this state, and leave to cool as required under low-temperature conditions that do not freeze. During this time, the components of the black tea leaves are dissolved into sugar water to produce iced tea. That is, the method of the present invention does not use boiling water when brewing black tea, but dissolves sugar in water at room temperature, and dissolves the components of black tea in this room temperature water or during cooling, and first increases the amount of water in the manufacturing process. In addition to obtaining a certain concentration in advance without performing any It prevents the extraction of the components, and prevents the excessive occurrence of creaminess, bitterness, and astringency that tend to occur with conventional methods, and prevents the occurrence of excessive creaminess, bitterness, and astringency, which can easily occur in conventional black tea (hot tea).
The aim is to obtain a highly transparent iced tea with the original color found in. In particular, in the present invention, dissolving sugar in water at room temperature and then immersing black tea leaves in this sugar water to extract the components makes it relatively easy to dissolve the sugar, and the black tea components are in a low temperature state. Since the iced tea is extracted gradually and the balance is maintained with the cooling water, it is excellent in that it provides an easy-to-drink iced tea without excessive bitterness or astringency. In addition, since the tea leaves are soaked and kept cool in the refrigerator, the sugar water from which the black tea ingredients are extracted automatically becomes cooling water, and can be immediately consumed as an iced tea. In the above process, the amount of room-temperature water is not increased until it becomes iced tea, so by determining the amount of room-temperature water, the amount of sugar added to it, and the amount of black tea leaves added, the sweetness concentration can of course be adjusted. In particular, the concentration of black tea can be determined in advance and the desired iced tea can be obtained. In addition, as will be explained in detail in the examples below, room temperature water at 24°C
When 54 g of granulated sugar was added to 750 c.c. and stirred, the granulated sugar dissolved in about 1 minute. In addition, when 18 g of black tea leaves were soaked in this sugar water and kept in a refrigerator with an internal temperature of 5° C. for about 8 hours, an iced tea with an appropriate concentration was obtained.
The cooling time in the refrigerator, that is, the time for brewing black tea, is somewhat affected by the cooling temperature, but at a temperature of around 5° C., which is suitable for iced tea, keeping it cold for about 8 hours will be enough to reach a concentration suitable for drinking. Next, examples of the method of the present invention will be described in detail. Example Prepare 750 c.c. of room temperature water at 24°C in a container, add 54 g of granulated sugar to the room temperature water, stir and dissolve for about 1 minute, wait for it to become transparent, and put it in a bag container made of viscose paper. A tea bag containing 18g of black tea leaves was placed in the tea bag and soaked in the tea bag.Then, the container with the tea bag immersed in it was stored in a refrigerator kept at an internal temperature of 5℃ and cooled for about 8 hours. An aromatic iced tea was obtained. Next, in order to compare the ice-stay according to the present invention with the conventional example, 450 c.c. of boiling water was prepared, 18 g of black tea was strained with this boiling water for 1 minute, and 49 g of granine sugar was added to the black tea liquid obtained. After stirring, the hot tea liquid was transferred to a container containing 300 g of ice, and the hot water was cooled and stirred until the entire amount of ice was dissolved to obtain an iced tea. In addition, in this conventional example, the reason why the hot water was 450 c.c. and the ice was 300 g was to align the conditions with the room temperature water being 750 c.c. in the above-mentioned embodiment of the present invention, and the black tea leaves were 18 g. This is also based on the same purpose. The results of the transmitted color measurement test for the ice-stay obtained by the method of the present invention and the conventional example were as shown in the table below.

[Table] As is clear from the table, the examples of the present invention had higher brightness and lower redness than the conventional examples, so the color unique to black tea was clearly visible in the clear color. Next, the amounts of caffeine and tannin extracted from the same sample were measured, and the results were as shown in the table below.

[Table] As a result, it was found that both the amounts of caffeine and tannin were small in the examples of the present invention. This small amount is thought to reduce the bitterness of the black tea, and as a result of actual sensory tests of both, it was found that the tea of the present invention had less bitterness, yet had sufficient aroma. As described above, the method of the present invention provides the original flavor of black tea compared to the conventional iced tea manufacturing method, and since the method is manufactured based on a predetermined amount of room temperature water, the amount of sugar added to it can be reduced. This has the advantage that the amount of black tea leaves to be added can be determined in advance, thereby allowing the desired concentration to be freely selected. In addition, in the conventional method of rapidly cooling tea liquid brewed in boiling water with ice, the cream-down phenomenon could not be avoided, but in the method of the present invention, the components of black tea are gradually extracted and cooled without rapid cooling. There is no cream down at all, and there is an advantage that a clear ice cream with high transparency can be obtained. In the above embodiments, the black tea leaves were added and soaked in the form of a tea bag, but it is of course possible to add the black tea leaves as they are. However, in this case, it takes effort to remove it when drinking.
It is advantageous to soak in the form of a tea bag enclosed in a bag made of cloth or water-permeable paper. Moreover, when cooling in the refrigerator, the temperature was set at 5° C., but it goes without saying that the temperature is not limited to this, and any cooling temperature that makes it easy to drink may be selected. If room-temperature water freezes inside the warehouse, the extraction of black tea ingredients will stop, so it goes without saying that if cooling and extraction are to be performed at the same time, choose a temperature that will not freeze. Incidentally, in the method of the present invention, water to which sugar has been added is kept for a long time, but since it is kept at a low temperature, the propagation of various bacteria is suppressed, which is convenient from a sanitary standpoint.

Claims (1)

[Claims] 1. Pour the required amount of sugar into a predetermined amount of room-temperature water, stir and dissolve it to make a sugar solution, and then enclose the sugar solution in a bag container made of cloth or viscose paper that has excellent water resistance and water permeability. The required amount of black tea leaves are added and steeped, and the sugar water in which the black tea leaves are steeped is immediately stored in a refrigerator, and the black tea ingredients are dissolved in the sugar water while cooling for the required time. A method for producing iced tea characterized by.