JPS62241A - Production of instant drink - Google Patents

Abstract

PURPOSE:To efficiently produce an instant drink without causing deterioration in quality, e.g. hue or flavor, etc., by adding a starch hydrolyzate to an extract solution of green tea leaves, roasted grains, etc., and concentrating the resultant mixture solution with a semipermeable membrane. CONSTITUTION:A starch hydrolyzate, e.g. acyclic dextrin or cyclic dextrin having 4-10 average polymerization degree or a mixture thereof, in an amount of 10-150% based on the extract component (solid) of an extract is added and mixed with the extract of green tea leaves, roasted grains, roasted beans or medicinal tea leaves, etc. The resultant solution is then passed through a semipermeable membrane, preferably reverse osmosis membrane under temperature control of 15-60 deg.C under high pressure to give a concentrate which is spray-dried as desired.

Description

[Detailed Description of the Invention] The present invention improves the quality of extracts from tea confections such as black tea, oolong tea, and green tea, and extracts from roasted grains such as roasted wheat, roasted pearl barley, and roasted coffee beans. The present invention relates to a method for producing an instant beverage that does not deteriorate and is efficiently concentrated by a reverse osmosis concentration method, or further comprises spray-drying the obtained concentrate.

Conventionally, methods such as vacuum heating concentration method, freeze concentration method, etc. have been used to concentrate general liquid foods. However, these methods each have their own drawbacks in efficiently concentrating various extracts without deterioration of quality. In other words, although vacuum heating concentration is efficient, flavor deterioration (particularly loss of volatile components) is likely to occur, while freeze concentration is prone to change and loss of flavor components due to adhesion of extract components to discharged ice crystals, especially of tea extracts. In this case, there were various drawbacks such as insolubilization (white turbidity) of tannin components etc. due to extremely low temperature treatment and very poor concentration efficiency.

On the other hand, in recent years, methods for concentrating liquid foods using semi-permeable membranes have been adopted, but when actually concentrating extracts such as black tea using the reverse osmosis concentration method, it was found that the temperature during concentration had a significant effect on the concentration efficiency. Considering this, it has to be relatively high, and since it takes a considerable amount of time to concentrate, the quality tends to deteriorate during concentration, and the concentration efficiency is poor compared to membrane concentration of whey, etc., which has been commonly used in the past. It has also been found that there are drawbacks such as the concentration efficiency decreasing during concentration.

Therefore, the present inventors were conducting research to improve the drawbacks of the membrane concentration method for extracts of black tea, etc., and discovered that starch hydrolyzate was added and dissolved in extracts of tea and roasted shell beans. After that, if this is concentrated, there will be no quality deterioration during concentration.
Moreover, it was surprisingly found that the concentration efficiency was actually improved.

The present invention was completed based on such knowledge, and when concentrating an extract of tea or roasted shell beans through a reverse osmosis concentrator under high pressure and temperature control, By dissolving and containing the starch hydrolyzate in the extract before concentration, the concentration efficiency is greatly improved, and
This led to the invention of an extremely novel and economical concentration method that can prevent quality deterioration (changes in color and flavor) of the extract.

Extracts to be treated in the present invention include water extracts of tea sweets such as green tea, spinach tea, oolong tea, and black tea, and aqueous extracts of roasted black beans such as coffee beans, cocoa beans, barley, and pearl barley; It is also widely used for water extracts of medicinal teas such as Jiaogulan, Kakitsuba, Octopus, Gennoshoko, Kelp, and Shiitake mushrooms.

The starch hydrolyzate used is preferably an acyclic dextrin or a cyclic dextrin having an average degree of polymerization of 4 to 10, or a mixture thereof. When the average degree of polymerization of acyclic dextrin is 10 or more, the viscosity increases during concentration, depending on the type of extract and the amount added, which adversely affects concentration.

No improvement in concentration efficiency can be expected, and on the other hand, if the average degree of polymerization is 4 or less, the effect will hardly be seen.

In addition, the amount of starch hydrolyzate used is approximately 10 to 10% of the amount of eluted extract (solid content) contained in the above extract.
It is added by 150% by weight, and it depends on the type of extract and the quality of starch hydrolyzate, but if it is less than 10%, there will be almost no improvement in concentration efficiency, while if it is more than 150%, the viscosity will increase. Therefore, no improvement in concentration efficiency can be expected.

In addition, the starch hydrolyzate may be added to the extract by adding and dissolving it in the water used for extraction in advance.
Alternatively, it may be added and dissolved after obtaining the extract.

The concentration treatment of the present invention employs a method in which a mixed solution containing a starch hydrolyzate in the extract is passed through a semipermeable membrane under high pressure. As a specific example, the mixed solution is heated to 15°C to 60°C.
One example is a method in which the water is allowed to flow under pressure in a reverse osmosis concentrator under temperature control. The semipermeable membrane is preferably a reverse osmosis membrane, and the treatment temperature is preferably 15°C to 60°C. If the temperature exceeds 60°C, quality deterioration tends to occur, and if the temperature falls below 15°C, the concentration efficiency decreases, which is not preferable.

The concentrate obtained by the method of the present invention becomes an instant beverage when dissolved in cold or hot water, and furthermore, the solid content concentration (including starch hydrolyzate) obtained is approximately 20% tOW. % or more concentrate, compared to drying a dilute extract before concentration, there is very little volatilization of volatile components and it can be dried efficiently, resulting in instant black tea with excellent flavor. It is possible to produce instant beverages such as instant sencha and instant barley tea.

The present invention will be explained using test examples as follows.

In addition, when it is simply referred to as solid content concentration here, it means the total solid content concentration including starch hydrolyzate.

Test Example (a) Add 400Q of 60°C warm water to 55kg of black tea leaves and extract at 60°C for 30 minutes while stirring,
The mixture was compressed and filtered, and cooled to 10° C. to prevent quality deterioration, to obtain 390 kg of black tea extract having an extract (solid content) concentration of 4.2 w/% and 1%.

(b) Next, this obtained extract was divided into two, and one was divided into two without adding starch hydrolyzate (this was divided into black tea extract A).
shall be. 195 kg of liquid) and 5 kg of starch hydrolyzate (manufactured by Nihon Shokuhin Kako Co., Ltd., containing 60% acyclic dextrin, 15% cyclic dextrin, and 25% water with an average degree of polymerization of 5) was added and dissolved in the other. (This is referred to as black tea extract B. Liquid amount: 200 kg) were prepared.

(c) Warming each of the prepared extracts to 40°C,
Using a reverse osmosis concentrator, the extract A was passed through a reverse osmosis membrane (manufactured by Nitto Denko Corporation, spiral type, NTR-7250, membrane area 2 m2) under a pressure of 30 kg/cI112 at a flow rate of 10 Q/win. until it weighs about 35 kg, and add extract B.
Figure 1 shows the relationship between the amount of permeated water and the solid content concentration during the concentration process, and Table 1 shows the time required for concentration and the amount of water removed. Table 1 shows the results of evaluating the quality (color, aroma, taste) of Regarding the quality of color, aroma, and taste, the extract before concentration (cooled and stored at 10°C), extract A concentrate, and extract B concentrate were used with a black tea extract content of 0.4%. A comparison was made of those dissolved in water.

Table 1 As can be seen from this test result, the concentration efficiency should be lower for extract B, which should have a higher osmotic pressure according to common sense, but on the contrary, the concentration efficiency was higher. , and the difference is huge. In addition, in terms of quality, extract A had a change in both color tone and flavor, whereas extract B showed almost no deterioration in quality. This effect may be caused by the encapsulation or association of starch hydrolyzate molecules mixed with extracts, which are various complex components eluted from tea confections and roasted beans. It is inferred.

Example 1 Starch hydrolyzate (trade name,
Celldex CH-20, manufactured by Nihon Shokuhin Kako Co., Ltd., consisting of 60% acyclic dextrin with an average degree of polymerization of 5, 15% cyclic dextrin, and 25% water) 500 kg and β
Type: Add and dissolve 50 kg of cyclic dextrin (trade name, Seldex N, manufactured by Nihon Shokuhin Kogyo Co., Ltd., water content 10%), add 2,000 kg of Sencha to this, and heat at 60°C.
, for 30 minutes to obtain 9,000 kg of an extract having a solid content concentration of 8.7 w/v%. The content of the eluted extract from the tea confectionery in this extract was approximately 4.5 w/w%, and the added starch hydrolyzate was approximately 4.2 w/w%.

Next, this obtained extract was applied to a spiral reverse osmosis membrane (manufactured by Nitto Denko Corporation, NTR-7) having a membrane area of 72fl+2.
Using a concentrator equipped with 250), the solid content was reduced to 30 kg/cm2 while maintaining the liquid temperature at 35°C.
% to obtain 2,600 kg of concentrate. The time required for concentration was 6 hours, and the concentration efficiency was 1.4 times that of an extract extracted under the same conditions without adding starch hydrolyzate and concentrated under the same conditions. Furthermore, compared to the extract before concentration, its color tone, aroma, and taste were almost unchanged.

Furthermore, when 2,600 kg of this obtained concentrate was spray-dried using a spray dryer at a chamber temperature of 87°C, approximately 780 kg of dried black tea extract was obtained, but this product had no flavor due to drying. It does not deteriorate, and when dissolved in hot or cold water, it becomes black tea with excellent flavor.

Example 2 350 kg of roasted and crushed barley was heated to 75° C.
Extraction was carried out at 50fi for 40 minutes to obtain 2.300 kg of barley tea extract having a solid content concentration of approximately 4.8%. Next, half of the obtained extract (1,150 kg) was transferred using a reverse osmosis membrane (manufactured by Nitto Denko Corporation, NTR-7250) with a membrane area of 72II12.
Concentration by reverse osmosis to a solid content concentration of 25% (dehydrated amount: about 930 kg) took 60 minutes under conditions of a liquid temperature of 40° C. and a pressure of 30 kg/cl. Meanwhile, the remaining half (1,150 kg)
) is a starch hydrolyzate (trade name, Glister P, manufactured by Matsutani Kagaku Co., Ltd., average degree of polymerization 6.3, water 5%). It took about 40 minutes to concentrate by reverse osmosis to 930 kg).

When the flavors of both concentrates were compared, the one containing starch hydrolyzate had a stronger aroma.

[Brief explanation of the drawing]

FIG. 1 is a test example showing the amount of permeated water in reverse osmotic concentration of an extract and a starch hydrolyzate-added extract. Agent: Patent Attorney 1) Parent: Male No. 1 Diagram: Solid content /, (W/W)

Claims (4)

[Claims] (1) Add starch hydrolyzate to the extract of tea leaves, roasted grains, roasted beans, medicinal teas, etc., and concentrate the resulting mixed solution by flowing it under high pressure through a semipermeable membrane. A method for producing an instant beverage characterized by: (2) The method for producing an instant beverage according to claim 1, wherein the starch hydrolyzate is an acyclic dextrin or a cyclic textrin having an average degree of polymerization of 4 to 10, or a mixture thereof. (3) Extract component (solid content) of starch hydrolyzate
The method for producing an instant beverage according to claims 1 and 2, wherein the instant beverage is contained in an amount of 10 to 150%. (4) A method for producing an instant beverage according to claims 1, 2, and 3, which comprises spray-drying the obtained concentrate of the extract.