JPS6336745A - Treatment of extracted tea - Google Patents
Treatment of extracted teaInfo
- Publication number
- JPS6336745A JPS6336745A JP17865686A JP17865686A JPS6336745A JP S6336745 A JPS6336745 A JP S6336745A JP 17865686 A JP17865686 A JP 17865686A JP 17865686 A JP17865686 A JP 17865686A JP S6336745 A JPS6336745 A JP S6336745A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- extract
- cream
- liquid
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001122767 Theaceae Species 0.000 title claims 4
- 239000000284 extract Substances 0.000 claims abstract description 40
- 239000006071 cream Substances 0.000 claims abstract description 18
- 239000012528 membrane Substances 0.000 claims abstract description 10
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 57
- 235000013616 tea Nutrition 0.000 abstract description 54
- 239000007788 liquid Substances 0.000 abstract description 13
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000020333 oolong tea Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000020279 black tea Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 238000000354 decomposition reaction Methods 0.000 abstract description 2
- 150000003384 small molecules Chemical class 0.000 abstract description 2
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000003381 solubilizing effect Effects 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、茶抽出液の白濁化の原因となるティークリー
ムを除去して、品質の良い飲用茶抽出液を製造する方法
に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a high-quality drinking tea extract by removing tea cream that causes the tea extract to become cloudy.
一般に茶葉な熱水で抽出した液は、冷却するにしたがい
濁りの原因となる水不溶性物質（ティークリーム）を生
じ、これは抽出液濃度が高いほど顕著に現われる。この
ティークリームは、茶抽出液に多量に含まれているタン
ニン物質や他のポリフェノール類、カフェインなどから
生成される高分子の複合体であると考えられている。ウ
ーロン茶、紅茶などを缶、瓶などの容器に充填した商品
は冷却して飲用されるが、冷却時に生じるいわゆるティ
ークリームによる白濁化は、商品価値を著しく低下させ
る原因となる。Generally, as tea leaves are extracted with hot water, as they cool, water-insoluble substances (tea cream) that cause turbidity are generated, and this becomes more pronounced as the extract concentration increases. This tea cream is thought to be a polymer complex produced from tannins, other polyphenols, caffeine, etc. contained in large amounts in tea extract. Products filled with oolong tea, black tea, etc. in containers such as cans and bottles are cooled and drunk, but the cloudiness caused by so-called tea cream that occurs during cooling significantly reduces the product value.
ティークリームによる濁りを除去する方法としては、遠
心分離によって水不溶性物質を分離除去する方法（特公
昭５２−３９９２０号公報参照）、酵素処理により濁り
の原因となる物質を分解する方法（特開昭５０−１５４
４６２号公報参照）、グリセリン、ソルビット等を添加
して沈殿物を可溶化する方法（特公昭５２−３１９５８
号公報参照）、厳しい温度管理とｐＨ管理によりティー
クリームを可溶化する方法（特開昭６０−２３２０５５
号公報参照）などが知られている。しかしグリセリン、
ソルビット等を添加した場合は、飲料の風味が損なわれ
るおそれがある。また温度やｐＨを管理することは、手
間がかかり実際の製造工程では不適当である。さらに酵
素処理法はタンニン分解酵素が高価であり、かつ一部の
タンニン物質（カレート結合を有する物質）にしか賜来
がないため、初期抽出液にしか有効でな（、過抽出液へ
の利用には問題がある。Methods for removing turbidity caused by tea cream include a method of separating and removing water-insoluble substances by centrifugation (see Japanese Patent Publication No. 52-39920), and a method of decomposing substances that cause turbidity by enzyme treatment (see Japanese Patent Publication No. 52-39920). 50-154
462), a method of solubilizing the precipitate by adding glycerin, sorbitol, etc. (Japanese Patent Publication No. 52-31958)
(see Japanese Patent Publication No. 60-232055), a method for solubilizing tea cream by strict temperature control and pH control (Japanese Patent Application Laid-Open No. 60-232055)
(see Publication No. 2003), etc. are known. However, glycerin
If sorbitol or the like is added, the flavor of the beverage may be impaired. Furthermore, controlling temperature and pH is time-consuming and inappropriate in actual manufacturing processes. Furthermore, the enzyme treatment method is effective only for the initial extract because tannin-degrading enzymes are expensive and can only be used for some tannin substances (substances with kalate bonds) (and cannot be used for over-extracted liquids). There is a problem.
本発明者らは従来の茶抽出液の処理方法の欠点を解消す
るため研究を進めた結果、本発明を完成した。The present inventors completed the present invention as a result of conducting research to eliminate the drawbacks of conventional tea extract processing methods.
本発明は、茶抽出液を液温５〜１５℃に調整し、限外濾
過膜を用いてティークリームを除去することを特徴とす
る、茶抽出液の処理方法である。The present invention is a method for processing a tea extract, which is characterized by adjusting the temperature of the tea extract to 5 to 15° C. and removing tea cream using an ultrafiltration membrane.
本発明に用いられる茶抽出液としては、紅茶抽出液、ウ
ーロン茶抽出液等があげられる。茶抽出液を製造する場
合には、所定量の茶葉から高濃度の抽出液を得ることが
要求される。そのため茶菓を高温の湯水に長時間浸漬し
たのち、茶葉を圧縮して抽出液を得ている。こうして得
られる抽出液は、渋味物質、二次的加熱及び加圧による
分解物質等を多量に含んでいるが、このような抽出液を
用いることもできる。Examples of the tea extract used in the present invention include black tea extract and oolong tea extract. When producing tea extract, it is required to obtain a highly concentrated extract from a predetermined amount of tea leaves. Therefore, after soaking the tea confectionery in hot water for a long time, the tea leaves are compressed to obtain the extract. The extract thus obtained contains a large amount of astringent substances, substances decomposed by secondary heating and pressurization, etc., and such an extract can also be used.
茶抽出液は液温な５〜１５℃に調整することが必要であ
る。液温を５℃より低（すると、不溶分が多くなり、限
外濾過膜に目づまりが生じ、濾過が困難になる。液温な
１５℃より高くすると、茶抽出液の香りが失われ、品質
が低下し、またティークリームを充分に除去することが
できない。液温な５〜１５℃に調整するためには、茶抽
出液を急冷してもよく、室温に放置したのち冷水で冷却
してもよい。通常は抽出後難時間でティークリームの原
因となる高分子の複合体が形成されるので、液温を調整
したのち、これを限外濾過膜を用いて除去する。It is necessary to adjust the temperature of the tea extract to a temperature of 5 to 15°C. If the liquid temperature is lower than 5°C, the amount of insoluble matter will increase, clogging the ultrafiltration membrane, making filtration difficult. If the liquid temperature is higher than 15°C, the aroma of the tea extract will be lost and the quality In addition, the tea cream cannot be removed sufficiently.In order to adjust the liquid temperature to 5 to 15℃, the tea extract may be rapidly cooled, or it may be left at room temperature and then cooled with cold water. Usually, a polymeric complex that causes tea cream is formed after a difficult time after extraction, so after adjusting the liquid temperature, this is removed using an ultrafiltration membrane.
限外濾過膜としては分画分子量１〜１０万好ましくは４
〜５万のものが用いられる。分画分子量が１万より小さ
いもので処理すると、茶抽出液の風味がな（なり、また
分画分子量が１０万より大きいものではティークリーム
を除去することが困難である。The ultrafiltration membrane has a molecular weight cutoff of 1 to 100,000, preferably 4.
~50,000 are used. If treated with a product with a molecular weight cut-off of less than 10,000, the flavor of the tea extract will be lost, and if it is treated with a product with a molecular weight cut-off of more than 100,000, it will be difficult to remove the tea cream.
本発明によれば茶抽出液中のティークリームを容易に除
去することができ、茶の香気成分である低分子化合物は
除去されないので、風味の良好な茶抽出液を得ることが
できる。また強い渋味があり、しかも二次的加熱により
生ずる分解物が異味な生ずるため、従来使用が困難であ
った過抽出液から、渋味物質とティークリームを除去で
きるため、風味の改良された良好な茶抽出液を得ること
ができる。According to the present invention, the tea cream in the tea extract can be easily removed, but the low-molecular-weight compounds that are aromatic components of tea are not removed, so it is possible to obtain a tea extract with good flavor. In addition, it has a strong astringent taste, and the decomposition products produced by secondary heating produce an unpleasant taste, making it difficult to use in the past.Astringent substances and tea cream can be removed from the overextracted liquid, resulting in an improved flavor. A good tea extract can be obtained.
実施例１
セイロン茶２５ｇを９５℃の熱水１２中に２分間浸漬し
たのち濾過して抽出液Ａを調製した。Example 1 Extract A was prepared by immersing 25 g of Ceylon tea in 95° C. hot water 12 for 2 minutes and filtering it.
次いで濾過後の茶葉を再び９５℃の熱水１．、ｅ中に３
分間浸漬し、抽出液Ｂを調製した。ただしこれらの抽出
液は、１０倍希釈液の波長４６０ ｎｍでの吸光値が０
．１５となるように調整したものである。抽出液Ａ及び
Ｂを、分画分子量４万の限外濾過膜（チューブラ−型）
を用いて１０°Ｃで濾過し、そのｒ液を４°Ｃで保存し
てティークリームによる白濁化を１週間にわたり観察し
た。Next, the filtered tea leaves are soaked in 95°C hot water again. , 3 in e
Extract B was prepared by immersion for a minute. However, these extracts have an absorbance value of 0 at a wavelength of 460 nm when diluted 10 times.
．． It was adjusted to be 15. Extracts A and B were filtered through an ultrafiltration membrane (tubular type) with a molecular weight cutoff of 40,000.
The solution was filtered at 10°C using a 100% liquid solution, and the liquid was stored at 4°C, and clouding due to tea cream was observed for one week.
なお比較のため抽出液Ａ及びＢにタンニン分解酵素０．
０００５％を添加し、同様の観察を行った。その結果を
第１表に示す。For comparison, 0.0% tannin-degrading enzyme was added to extracts A and B.
0005% was added and similar observations were made. The results are shown in Table 1.
またウーロン茶２５ｇを用℃・、同様にして抽出及び処
理し、４℃で保存して１週間にわたり観察した結果を第
２表に示す。これよりセイロン茶及びウーロン茶の過抽
出液である抽出液Ｂでは、限外濾過膜処理が酵素処理よ
り著しく優れていることが知られる。In addition, 25 g of oolong tea was extracted and treated in the same manner at 4°C, stored at 4°C, and observed for one week. The results are shown in Table 2. From this, it is known that ultrafiltration membrane treatment is significantly superior to enzyme treatment for extract B, which is an overextracted liquid of Ceylon tea and oolong tea.
第１表 セイロン茶の経時的濁度観察
第２表 ウーロン茶の経時的濁度観察
−は透明
士はわずかに濁る
＋はかなり濁る
廿は沈殿生成
実施例２
実施例１で得られたセイロン茶抽出液に砂糖及びレモン
果汁を添加し、ｐＨ３，８、糖１０．０％のレモンティ
ーを調製した。また比較のため実施例１の酵素添加抽出
液を用いて同様のレモンティーを調製した。これらのレ
モンティーを用い１０名のパネルにより味覚試験を行っ
た。味覚試験はレモンティーの香り、紅茶感及び総合評
価について評点法（−５ないし＋５点）で行った。１０
名のパネルの評価合計点を第６表に示す。なお表中の本
発明Ａ、Ｂはそれぞれ抽出液Ａ、Ｂを限外ｒ過膜処理、
比較例Ａ、Ｂはそれぞれ抽出液Ａ、Ｂを酵素処理したも
のである。Table 1 Observation of turbidity over time of Ceylon tea Table 2 Observation of turbidity of oolong tea over time -: Slightly cloudy when transparent +: Quite cloudy - indicates precipitate formation Example 2 Ceylon tea extraction obtained in Example 1 Sugar and lemon juice were added to the liquid to prepare lemon tea with a pH of 3.8 and a sugar content of 10.0%. For comparison, a similar lemon tea was prepared using the enzyme-added extract of Example 1. A taste test was conducted using these lemon teas by a panel of 10 people. The taste test was conducted using a scoring system (-5 to +5 points) for lemon tea aroma, black tea feel, and overall evaluation. 10
Table 6 shows the total evaluation scores of the name panel. Inventions A and B in the table are obtained by ultrafiltration membrane treatment of extracts A and B, respectively.
Comparative Examples A and B are obtained by enzymatically treating extracts A and B, respectively.
第 ６ 表
出願人 株式会社ポッカコーポレーション代理人 弁理
士 小 林 正 雄外１名Table 6 Applicant Pokka Corporation Representative Patent Attorney Tadashi Kobayashi Yu and one other person
Claims (1)
てティークリームを除去することを特徴とする、茶抽出
液の処理方法。A method for processing a tea extract, which comprises adjusting the temperature of the tea extract to 5 to 15°C and removing tea cream using an ultrafiltration membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17865686A JPS6336745A (en) | 1986-07-31 | 1986-07-31 | Treatment of extracted tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17865686A JPS6336745A (en) | 1986-07-31 | 1986-07-31 | Treatment of extracted tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6336745A true JPS6336745A (en) | 1988-02-17 |
Family
ID=16052273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17865686A Pending JPS6336745A (en) | 1986-07-31 | 1986-07-31 | Treatment of extracted tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6336745A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0445744A (en) * | 1990-06-13 | 1992-02-14 | Itouen:Kk | Production of clear green tea drink |
| US5384141A (en) * | 1990-07-03 | 1995-01-24 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Tea process |
| US5879733A (en) * | 1996-02-26 | 1999-03-09 | The Procter & Gamble Company | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color |
| US6797305B2 (en) | 2002-02-20 | 2004-09-28 | Ito En, Ltd. | Manufacturing process of tea beverages |
| WO2005122779A1 (en) * | 2004-06-21 | 2005-12-29 | Biobud Co., Ltd. | Green tea extract having an improved taste and manufacturing method thereof |
| JP2006197934A (en) * | 2005-01-19 | 2006-08-03 | Unilever Nv | Cold water soluble tea extract |
| KR100739919B1 (en) * | 1999-11-16 | 2007-07-16 | 디에스엠 아이피 어셋츠 비.브이. | Process for concentrating catechin solutions |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52139756A (en) * | 1976-05-14 | 1977-11-21 | Daicel Ltd | Production of coffee article |
| JPS5629954A (en) * | 1979-08-15 | 1981-03-25 | Nestle Sa | Coffee and tea and production of concentrated extract solution of substitute thereof |
| JPS5963137A (en) * | 1982-10-05 | 1984-04-10 | Soda Koryo Kk | Coffee-containing carbonated beverage making |
| JPS60110271A (en) * | 1983-11-21 | 1985-06-15 | Ehimeken Seika Nogyo Kyodo Kumiai Rengokai | Production of bioless drink by removal of bacteria and enzyme |
-
1986
- 1986-07-31 JP JP17865686A patent/JPS6336745A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52139756A (en) * | 1976-05-14 | 1977-11-21 | Daicel Ltd | Production of coffee article |
| JPS5629954A (en) * | 1979-08-15 | 1981-03-25 | Nestle Sa | Coffee and tea and production of concentrated extract solution of substitute thereof |
| JPS5963137A (en) * | 1982-10-05 | 1984-04-10 | Soda Koryo Kk | Coffee-containing carbonated beverage making |
| JPS60110271A (en) * | 1983-11-21 | 1985-06-15 | Ehimeken Seika Nogyo Kyodo Kumiai Rengokai | Production of bioless drink by removal of bacteria and enzyme |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0445744A (en) * | 1990-06-13 | 1992-02-14 | Itouen:Kk | Production of clear green tea drink |
| US5384141A (en) * | 1990-07-03 | 1995-01-24 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Tea process |
| US5879733A (en) * | 1996-02-26 | 1999-03-09 | The Procter & Gamble Company | Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color |
| KR100739919B1 (en) * | 1999-11-16 | 2007-07-16 | 디에스엠 아이피 어셋츠 비.브이. | Process for concentrating catechin solutions |
| US6797305B2 (en) | 2002-02-20 | 2004-09-28 | Ito En, Ltd. | Manufacturing process of tea beverages |
| WO2005122779A1 (en) * | 2004-06-21 | 2005-12-29 | Biobud Co., Ltd. | Green tea extract having an improved taste and manufacturing method thereof |
| JP2006197934A (en) * | 2005-01-19 | 2006-08-03 | Unilever Nv | Cold water soluble tea extract |
| JP4662856B2 (en) * | 2005-01-19 | 2011-03-30 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Cold water soluble tea extract |
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