TW201540196A - Method for producing packaged beverage and method for suppressing deterioration of taste and/or flavor of packaged beverage - Google Patents

Abstract

is the present invention provides a method for producing a packaged beverage. The producing method is capable of suppressing deterioration of the taste, flavor, appearance, and the like of a drink liquid due to heat applied during the production process or due to the effects of oxidation caused by dissolved oxygen in the drink liquid. The packaged beverage has an exceptional taste-flavor balance and a low environmental burden so as to reduce energy costs required during production. The producing method is characterized in comprising: a primary heating-deoxygenation step for heating a raw material solution by mixing together a raw material solution containing one or more plant extracts, and water at a higher temperature than that of the raw material solution, and adjusting the amount of dissolved oxygen in the mixed solution of the raw material solution and water; and a secondary heating-sterilization step for heating the mixed solution to the sterilization temperature thereof and maintaining this temperature for a fixed period of time after the primary heating-deoxygenation step, wherein the amount of dissolved oxygen in the mixed solution is adjusted in the primary heating-deoxygenation step so as to fall within a range of 0.1 ppm-3.0 ppm.

Description

Method for producing container-packed beverage, method for suppressing taste of container-containing beverage, and/or method for suppressing flavor deterioration

The present invention relates to a container-containing beverage containing a plant extract.

In recent years, various types of beverage products are on the market, among which RTD (Ready To Drink) type, that is, a large amount of beverages that can be directly consumed without being diluted and sealed and sterilized, has a large demand, and accordingly, these containers are loaded. The taste or scent of the beverage, the level of consumer demand for product quality is gradually increasing.

Since the container is sealed and sterilized, it is suitable for long-term storage. However, the heat applied in the manufacturing process or the dissolved oxygen remaining in the drinking liquid may constitute the taste, aroma and appearance of the container. The element of quality deterioration over time.

Thereby, the aforementioned phenomenon is controlled to suppress deterioration of the product over time, which is extremely important in the manufacture of the container-filled beverage.

Further, consumers are becoming more aware of environmental protection, and containers for containers containing beverages are also required to be thin, light, easy to carry or discard, and excellent in durability.

According to this requirement, in recent years, PET for containers filled with beverages Bottle containers are also being promoted to be thinner and lighter.

These containers are soft and easy to squeezing, and not only can reduce the volume of the container at the time of disposal, but also can produce more containers with the same amount of raw materials, thereby contributing to the reduction of the raw material cost of resources and containers.

However, since the container is thin and light, it is easily affected by external deterioration factors such as temperature and light. Therefore, in order to ensure the quality of the drinking liquid, it is necessary to suppress the component denaturation due to the heat applied in the manufacturing process as much as possible. Oxygen is dissolved to cause deterioration over time such as oxidative degradation.

In order to achieve the above, it is essential to shorten the heating time of the drinking liquid in the manufacturing process and to keep the temperature or quality of the drinking liquid uniform.

Therefore, it is necessary to control the amount of dissolved oxygen in the drinking liquid to a low concentration, and to control the concentration unevenness or temperature unevenness of the drinking liquid in the manufacturing process as much as possible, and it is necessary to adjust the entire drinking liquid to Always maintain a certain composition and temperature.

Further, in the case where the container containing the plant extract is filled with a beverage, the aroma acid or the like contained in the extract is greatly promoted during the heating or the formation of the flavor of the beverage, and on the other hand, These components are susceptible to oxidation by heat denaturation or dissolved oxygen, and may constitute various factors such as a burnt odor and a deteriorated odor, a change in color tone of the drinking liquid, and generation of deposits.

For example, in the case of a tea beverage such as a green tea beverage or a Chinese tea beverage, when the refreshing beverage is prepared on the basis of ensuring a delicate fragrance balance, the deterioration over time is particularly remarkable, and the demand for drinking liquid at the time of manufacture is also resistant. The above-mentioned container is thin and lightweight and of high quality.

In addition, when the plant body as the extraction source contains a large amount of protein, the plant body extract is easy to extract the amino acid generated by the protein, and thus other problems such as the deterioration over time are more remarkable. .

In addition to high quality, there is still a high expectation of cost reduction in the manufacturing process. Among them, the energy cost reduction required for the manufacturing process, in particular, the heat energy cost in the heating and sterilization process, and the manufacture of the beverage in the container One of the important topics.

As described above, it is necessary to solve the problems of both quality and cost when manufacturing a container for a beverage.

In the method of manufacturing a container-packed beverage, various methods for improving the quality, that is, a method of reducing dissolved oxygen in the drinking liquid as a factor of deterioration over time have been proposed (Patent Documents 1 to 7).

For example, Patent Document 1 and Patent Document 2 propose a method in which a raw material, a filling container, or the like is placed in a nitrogen atmosphere in a manufacturing process.

However, in the invention of the above-mentioned patent document, it is possible to suppress the re-dissolution of oxygen in the filling step of the beverage or the like, but it does not reduce the dissolved oxygen originally present in the filled drinking liquid.

Further, Patent Document 3 and Patent Document 4 propose a method of directly forcibly deoxidizing dissolved oxygen in a drinking liquid in a low-pressure environment by a deaerator (degassing device).

However, in the present method, since the drinking liquid is forcibly degassed (deoxidized) directly under a reduced pressure environment, various flavor components present in the drinking liquid and oxygen are removed from the drinking liquid together.

Therefore, the tea balance is a very important quality indicator for the balance of the fragrance. This is not the preferred method.

Further, Patent Document 5 discloses a method in which water deaerated in advance is used as dilution water. However, in Patent Document 5, after dilution with deaerated water, the diluted drinking liquid is heated to be sterilized, so it is necessary to directly heat a large amount of drinking liquid for a long time.

Therefore, for example, in the case where the container is filled with a beverage, the balance of the bitter and astringent ingredients such as catechins and caffeine, the aroma components such as amino acids, and the flavor components are destroyed in the heat sterilization process, and Heating at a high temperature for a long period of time may constitute a factor that causes a burnt odor or the like.

Further, when the drinking liquid in a cold state is directly heated, temperature unevenness is likely to occur in the heated drinking liquid, and the heat energy required to heat the entire drinking liquid to the sterilization temperature is also increased, and the energy cost is not preferable.

Further, in the case where the drinking liquid is vigorously stirred in order to suppress temperature unevenness, it may constitute a factor of other loss such as an increase in dissolved oxygen.

In addition, as a method of deoxidizing a drinking liquid, there is proposed a method of using a hollow ruthenium film (Patent Document 6); and a deoxidizing agent which exerts a deoxidizing action by absorbing moisture in the inner surface of the lid of the container for filling Method (Patent Document 7) and the like.

However, in the case of using a hollow enamel film, an additional manufacturing equipment cost is required, and when the method is applied to a method of manufacturing a tea beverage, the components such as catechin or caffeine are simultaneously reduced, and as a result, the drinking liquid can be destroyed. The factor of the balance of the fragrance.

Moreover, the deoxidizer is disposed in the direct contact with the drinking liquid, which is not preferable in terms of product safety.

As described above, in the conventional deoxidation method, there are disadvantages from the viewpoint of the quality assurance of the drinking liquid and the energy cost required for the production.

[Patent Document 1] Japanese Patent No. 3457566

[Patent Document 2] Japanese Patent No. 4135061

Patent Document 3: Japanese Patent No. 4988477

[Patent Document 4] Japanese Patent Laid-Open Publication No. 2009-17864

[Patent Document 5] Japanese Patent Laid-Open No. Hei 6-114425

[Patent Document 6] Japanese Patent Laid-Open Publication No. 2005-110527

[Patent Document 7] Japanese Patent No. 4408142

An object of the present invention is to provide a method for producing a container-containing beverage, which can suppress the taste of the drinking liquid due to the influence of oxidation caused by heat in the manufacturing process or dissolved oxygen in the drinking liquid, The flavor and the appearance quality are deteriorated over time, and the balance between the taste and the flavor is excellent, and the energy cost required for the production can be reduced, so that the environmental load is also low.

In order to solve the above problems, it has been found through intensive research that a method for producing a container containing a beverage is carried out by mixing a raw material liquid containing a plant extract and water having a higher temperature than the raw material liquid, and performing heating and deoxidation treatment, and By adjusting the amount of dissolved oxygen in the mixed solution to a predetermined range, it is possible to obtain a container-filled beverage which is resistant to deterioration over time and which has a suitable taste and flavor balance, and can reduce the heating time in the manufacturing process. The cost is also appropriate.

That is, the present invention has the following constitution.

(1)

A method for producing a container-containing beverage containing a plant extract, comprising: a primary heating and deoxidation step, and mixing one or two or more raw material liquids containing the plant extract with a higher temperature than the raw material liquid And heating the raw material liquid to adjust the dissolved oxygen amount in the mixed liquid of the raw material liquid and the water; and the secondary heating and sterilization process, after the primary heating and deoxidation process, heating the mixed liquid to the sterilization temperature The amount of dissolved oxygen in the mixed solution is adjusted to a range of 0.1 ppm to 3.0 ppm in the primary heating and deoxidation step.

(2)

The method for producing a container-packed beverage according to the above 1, characterized in that the plant body contains 10.0% by weight to 30.0% by weight of protein in a dry weight ratio.

(3)

The method for producing a container-packed beverage according to the above 1 or 2, wherein the plant extract contains a tea leaf extract.

(4)

The method for producing a container-packed beverage according to any one of the preceding claims, wherein in the primary heating and deoxidation step, the temperature of the mixed solution is adjusted to a range of 45 ° C to 95 ° C.

(5)

The method for producing a container-packed beverage according to any one of the preceding claims, wherein the density (g/cm ³ ) of the mixed liquid is adjusted to 0.97 to 1.00 in the primary heating and deoxidation steps.

(6)

The method for producing a container-packed beverage according to any one of the items 1 to 5, wherein the sterilization temperature is in a range of 120 to 140 °C.

(7)

The method for producing a container-packed beverage according to any one of the preceding claims, wherein in the primary heating and deoxidation step, the water and the raw material liquid are mixed to have a constant mass ratio.

(8)

The method for producing a container-packed beverage according to any one of the preceding claims, wherein a part or all of the water is deaerated water in which dissolved oxygen is removed in advance.

(9)

The method for producing a container-packed beverage according to any one of the preceding claims, wherein the container-packed beverage is a green tea beverage.

(10)

The method for producing a container-packed beverage according to any one of the preceding claims, further comprising a container filling step of filling the mixed liquid in a predetermined container after the secondary heating and sterilization step, The container filling process is carried out in a sterile environment.

(11)

The method for producing a container-packed beverage according to the above 10, characterized in that the container filling step is carried out under a normal temperature environment.

(12)

The method for producing a container-packed beverage according to any one of the items 1 to 11, characterized in that all or a part of the production process is carried out under an inert gas atmosphere.

(13)

A method for suppressing the taste and/or flavor deterioration of a container containing a plant extract, wherein the method for suppressing comprises: a heating and deoxidation process, and a plant extract-containing product Or two or more kinds of raw material liquids, mixing water of a higher temperature than the raw material liquid, thereby heating the raw material liquid, adjusting an amount of dissolved oxygen in the mixed liquid of the raw material liquid and water; and a secondary heating and sterilization step, After the primary heating and deoxidation step, the mixture is heated to a sterilization temperature for a predetermined period of time, and the plant body contains 10.0% by weight to 30.0% by weight of protein in a dry weight ratio, and in the primary heating and deoxidation process, The amount of dissolved oxygen in the mixed liquid is adjusted to be in the range of 0.1 ppm to 3.0 ppm.

By adopting the above-described configuration of the present invention, in the primary heating and deoxidation step, the mixture is stirred and uniformly heated during the dilution of the raw material liquid by water, and the heating in the subsequent secondary heating and sterilization process is performed. Before the sterilization, the dissolved oxygen amount of the mixed liquid is adjusted to a predetermined amount and is uniformly heated.

Therefore, heating unevenness does not occur in the secondary heating and the sterilization process, and heating is smoothly performed. Therefore, the heating time in the manufacturing process can be shortened, and it can be suitably applied to a foundation of delicate fragrance balance such as a tea beverage. Made from a drink.

According to the present invention, it is possible to provide a method for producing a container-packed beverage which can suppress heat or liquid in the drinking process due to the manufacturing process The influence of the oxidation caused by the dissolved oxygen, the taste, the flavor, and the appearance quality of the drinking liquid deteriorate over time, and the balance between the taste and the flavor is excellent, and the energy cost required for the production can be reduced, so the environmental load is also Lower.

10‧‧‧Container-filled beverage manufacturing device

11‧‧‧pressure tank

12‧‧‧ Pressurizing mechanism

13‧‧‧ pipeline

14‧‧‧ Mixing tank (primary heating and deoxidation process)

15‧‧‧Mass flow meter

16‧‧‧Secondary heating. Sterilization process

17‧‧‧Filling mechanism

[Fig. 1] Fig. 1 is a view showing an embodiment of a method for producing a container-packed beverage according to the present invention, and showing a concept of a device configuration for carrying out the production method.

In the embodiment of the present invention, an embodiment of the method for producing a packaged green tea beverage is described below. However, as long as the technical scope of the present invention is not deviated, the above-described embodiments other than the above-described embodiments can be appropriately selected. method.

1. Plant extract

In the plant body of the present embodiment, in addition to the tea leaves, the so-called grains such as wheat, black beans, rice, millet, and scorpion can be appropriately selected, and the components can be extracted by immersing in an extraction solvent or the like. Then, the selection can be made appropriately.

Further, the constituent parts of the plant body such as leaves, stems, roots, seeds, and flowers are not particularly limited.

Further, in relation to the extraction method, in addition to the method of immersing only in the extraction solvent, a known method may be selected, that is, as an extraction solvent, in addition to hot water and cold water, a predetermined organic solvent may be selected, but In the beverage, it is preferred that the extraction solvent be water.

Further, at the time of extraction, treatment such as pressing, filtration, and telecentric separation may be performed as needed.

Further, the plant extract in the present embodiment may be a solid material obtained by extracting a plant-containing component in the extraction solvent or, if necessary, concentrating or drying the component.

Further, the plant body may be in the form of a plant material processed by a process such as cutting, heating, or drying, as needed.

Further, the plant body to be extracted is preferably a protein having a dry weight ratio of 10.0 to 30.0% by weight, more preferably 12.0 to 30.0% by weight, and particularly preferably 15.0 to 30.0% by weight.

When the protein mass is 10.0% by weight or less, the flavor formation or the delicious formation of the beverage in the extract is not sufficient, and if it exceeds 30.0%, the deteriorated odor or deposit cannot be sufficiently suppressed even by the method of the present invention. The generation is deteriorated over time, and it is difficult to maintain an ideal quality.

Hereinafter, the case where the plant body is a tea leaf will be further described as an example.

When the tea leaves are selected as the plant body, the type of the tea leaves is not particularly limited as long as the method for producing the container-packed beverage shown in the present application is applicable. For example, as long as it is a tea tree (Camellia sinensis), it can be suitably used. Make a choice.

Moreover, in the case where the plant body is a tea leaf, the tea leaf may also be a raw tea leaf, and when it is used as a plant body processed product, it may also be used: wild tea, cooking, stir frying, etc., for heating treatment, 搓揉 processing, etc., processed through a so-called rough tea processing process; or sencha, further refined by the aforementioned wild tea ; Yulu and other tea (refined tea); in addition, semi-fermented tea such as oolong tea; and fermented tea such as black tea.

Further, when the plant body is wheat, it may be in a state of baking wheat, and two or more kinds of the tea leaves may be blended and used. Further, it is also possible to use a raw material which is not heated to be pulverized and cut.

2. Raw material liquid

As the raw material liquid of the present embodiment, when the extract is a liquid, the extract can be used as it is.

Further, a form in which the extracts are concentrated or the dried solid matter is again dissolved in a solvent such as water at a predetermined concentration may be used.

Further, one or two or more kinds of raw material liquids may be used as needed.

Further, the raw material liquid may contain a predetermined additive described later in addition to the plant extract.

3. water

(The amount of dissolved oxygen and the temperature adjustment method of the mixed solution)

In the present embodiment, it is preferred that the water used for the dilution of the raw material liquid and the primary heating contains deaerated water which is previously subjected to a degassing treatment and removes dissolved oxygen. As a method of deaerating water, a known method such as a deaerator can be used in addition to degassing by heating.

When deaerated water is used as the water, by mixing with the raw material liquid, the dissolved oxygen amount of the mixed liquid after the primary heating and deoxidation steps can be reduced.

In addition, the water mixed in the raw material liquid is replaced with pure water which has not been subjected to the degassing treatment, whereby the dissolved oxygen amount of the mixed liquid can be adjusted, and a part of the deaerated water can be adjusted by additionally heating the heated water. temperature.

Since the purified water is not subjected to a special degassing treatment, the amount of dissolved oxygen can be adjusted without increasing the mixing ratio of the raw material liquid and water by increasing the ratio of the purified water.

Further, by mixing the heated water which heats a part of the deaerated water in a predetermined ratio, the temperature of the mixed liquid after the primary heating and deoxidation steps can be adjusted.

(water temperature)

In the present embodiment, pure water, deaerated water, and heated water (already degassed) are used as the water used in the primary heating and deoxidation steps. The purified water was adjusted to 25 ° C and dissolved oxygen to 7.0 ppm, and the deaerated water was adjusted to a temperature of 25 ° C, dissolved oxygen of 0 ppm, and the heated water was adjusted to 95 ° C and dissolved oxygen of 0 ppm.

4. Mixture

In the present embodiment, the mixed liquid refers to a state in which the raw material liquid and water are mixed at a predetermined mass ratio after a single heating and deoxidation step.

In the present embodiment, the temperature of the mixed liquid is preferably 45 ° C to 95 ° C, more preferably 45 ° C to 90 ° C, and particularly preferably 45 ° C to 80 ° C. The density (g/cm ³ ) of the above mixture is preferably in the range of 0.97 to 1.00, more preferably 0.98 to 0.99.

Further, the amount of dissolved oxygen in the mixed liquid is adjusted to be 0.1 ppm to 3.0 ppm.

The dissolved oxygen amount is preferably from 0.1 ppm to 2.0 ppm, more preferably from 0.1 ppm to 1.5 ppm.

In the primary heating and deoxidation process, the raw material liquid is diluted by mixing the raw material liquid and water, and is heated by heating the heat of the water, and the deaerated water is simultaneously mixed, so that the dissolved oxygen in the mixed liquid can be simultaneously performed. The amount of adjustment.

During the mixing process, the mixture is stirred internally by the added water. This mixed liquid as a whole has a uniform concentration and is uniformly heated.

Therefore, in the secondary heating and sterilization process, the heating time to reach the sterilization temperature can be shortened, and the concentration unevenness or uneven heating of the mixed liquid is less likely to occur.

Further, in order to make the dissolved oxygen amount in the mixed liquid less than 0.1 ppm, in addition to the above, a forced degassing treatment by a deaerator or the like is required, and since the aroma component from the plant body is lost together with the dissolved oxygen, In the case of a tea beverage or the like whose fragrance balance is important, excessive degassing beyond the demand of the present application may adversely affect the quality.

Further, in the case of a tea beverage or the like, the following findings are obtained, that is, since the trace amount of oxygen remains, the topping is more concentrated by the heating in the secondary heating and the sterilization step, and therefore it is necessary to dissolve the dissolved oxygen in the mixed solution. Adjustments are within the scope of this application.

5. Other additives

(carbohydrate)

If necessary, the raw material liquid may contain a sugar sweetener such as sucrose, fructose, glucose or maltose, and a natural non-glycemic sweetener such as stevia, an artificial sweetener such as sucralose or aspartame. Or two or more sugars.

However, when the raw material liquid is a green tea extract such as sencha, it is preferable not to add a saccharide derived from the object to be extracted unless otherwise specified.

(other)

The raw material liquid may contain an amino acid such as glutamic acid, aspartic acid, glutamine, aspartame, arginine or alanine, vitamin A, in the range in which the present production method can be applied. Vitamins such as vitamin C and vitamin E, and one or more of polyphenols such as catechin and drift acid.

Further, the above components may be added by other preparations or the like, but a plant-derived component as an extraction target is preferred.

6. pH

The pH of the mixed solution can be appropriately adjusted depending on the type of the beverage to be produced. For example, in the case where the container is filled with a green tea beverage, pH 3.8 to 6.5 is preferable, 5.0 to 6.4 is more preferable, and 6.0 to 6.3 is particularly preferable.

When the pH is adjusted, sodium hydrogencarbonate, citric acid or the like can be suitably used.

7. container

In the present embodiment, the container for filling the beverage is not particularly limited, and for example, a plastic bottle (so-called PET bottle), a metal tank such as steel or aluminum, a box, a paper container, or the like can be used. In particular, a PET bottle can be used. Wait for transparent containers, etc.

8. Manufacturing device

The apparatus for carrying out the method for producing a container-packed beverage of the present invention is not particularly limited. For example, a machine configuration as shown in Fig. 1 can be employed. In addition, the pump, the tank, the pipe, and the valve can be appropriately added depending on the size of the manufacturing equipment, the installation location, the type of the beverage to be produced, the type of the raw material liquid, and the like, in addition to the equipment described in FIG. ), various measuring machines, etc., and the overall configuration of the device can be appropriately changed.

In the manufacturing apparatus 10 shown in Fig. 1, the raw material liquid and the water (purified water, deaerated water, and heated water (already degassed)) are stored in the pressurizing tanks 11, 11, .... The raw material liquid may be one type or two or more types, and as the type of the raw material liquid increases, it is possible to cope with the addition of the pressure tank 11.

a pressurizing mechanism 12 that applies a predetermined pressure to an inert gas such as nitrogen gas and delivers the pressure to the pressurizing tank 11 is connected to the pressurizing tanks 11, 11, ..., 12...12.

In the pressurizing tanks 11, 11, ..., the raw material liquid and the water (purified water, deaerated water, and heated water (already degassed)) are supplied by the inert gas. pressure.

By the pressure, the raw material liquid and water (purified water, deaerated water, and heated water (already degassed)) are injected into the mixing tank (primary heating and deoxidation step) 14 via the inside of the line 13 to be mixed, and The raw material liquid is heated by the heat generated by the heated water.

In this case, it is preferable to arrange the mass flow meter 15 for measuring each mass flow rate at a predetermined position of the raw material liquid and the water line 13 so as to be injected into the mixing tank (primary heating and deoxidation step) 14 And the mixing ratio of water (purified water, deaerated water, and heated water (already degassed)) is always constant in terms of mass conversion.

In addition, the specific arrangement place of the mass flow meter 15 is appropriately determined according to the machine configuration, the installation place, and the like of the manufacturing apparatus 10.

Further, as the mass flow meter 15, for example, a Coriolis mass flowmeter using a Coriolis force is usually used, and other known measurement mechanisms may be employed.

According to the result of measurement by the mass flow meter 15, for example, the flow rate is corrected by a valve device (not shown) disposed in the line 13 so that the mass flow rate is kept constant, and therefore, even if the flow rate of each liquid, the pressure tank 11 The pressure and temperature of the 11th, 11th, and the humidity change with time, and the raw material liquid and the water (pure water, deaerated water, and heated water) in the mixing tank (primary heating and deoxidation step) 14 Already degassed)) always mixed at the same mass ratio, the result will not The mixture can be maintained in a uniform quality depending on external factors such as temperature or humidity.

Further, during the mixing of the raw material liquid and water (purified water, deaerated water, and heated water (already degassed)) in the mixing tank 14, the raw material liquid is heated once by heating the heat of the water, and Degassed (deoxidized) by mixing deaerated water in a prescribed ratio.

After the primary heating and deoxidation step (mixing tank) 14 , the mixed liquid is additionally heated to the sterilization temperature by the secondary heating and sterilization mechanism 16 , and after being held for a predetermined period of time, is filled in a predetermined container via the filling mechanism 17 (not shown). ). Further, in the present embodiment, the heating temperature in the secondary heating and sterilization step is preferably from 120 ° C to 140 ° C.

Further, in order to allow all or a part of the apparatus to be in an aseptic environment and an inert gas atmosphere, the structure of the predetermined machine may be covered in a sealed space. The container filling step performed in the filling mechanism 17 can be carried out in an aseptic environment and/or a normal temperature environment.

[Examples]

Hereinafter, a case where the container is filled with a green tea beverage is taken as a main example, and an embodiment of the present invention will be described below.

1. Preparation of raw material liquid

In this example, "Kumquat", "Yulu", "Mixed Tea (Green Tea + Baked Rice), (Green Tea + Baked Barley), (Green Tea + Baked Black Bean)", "Oolong Tea", and "Roasted Barley" were used as extraction sources. "Baked black beans", "baked buckwheat granules", "baked sesame seeds", "baked soybeans", "white scorpions".

The respective extraction conditions are shown below.

(1) Raw material liquid 1

The steamed tea was firstly extracted from Shizuoka for 100 minutes, and extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 1.

(2) raw material liquid 2

The steaming of Shizuoka was carried out for a second time to pick up 100 g of tea, and extraction was carried out for 5 minutes with 4000 ml of hot water at 90 °C.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 2.

(3) raw material liquid 3

The steaming of Shizuoka was carried out for the third time, and 100 g of tea was picked and extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 3.

(4) raw material liquid 4

100 g of Yulu, produced in Kyoto, was extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 4.

(5) raw material liquid 5

50 g of green tea and 50 g of baked rice were mixed, and extraction was carried out for 5 minutes using 4000 ml of hot water at 90 °C.

After filtering the extract, add 0.4 g of vitamin C, 0.3 g of baking soda, and concentrate. The Brix value was 35, and the raw material liquid 5 was obtained.

(6) raw material liquid 6

50 g of green tea and 50 g of roasted barley were mixed, and extraction was carried out for 5 minutes with 4000 ml of hot water at 90 °C.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 6.

(7) Raw material liquid 7

50 g of green tea and 50 g of roasted black beans were mixed, and extraction was carried out for 5 minutes with 4000 ml of hot water at 90 °C.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 7.

(8) Raw material liquid 8

100 g of oolong tea was extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 8.

(9) Raw material liquid 9

15 g of roasted barley was added to 1 L of boiling hot water, and the mixture was cooked for 10 minutes. After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 9.

(10) Raw material liquid 10

50 g of roasted black beans was added to 1 L of boiling hot water, and the mixture was cooked for 10 minutes. After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 10.

(11) Raw material liquid 11

100 g of buckwheat tea was baked and extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 11.

(12) Raw material liquid 12

100 g of roasted sesame seeds were extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 12.

(13) Raw material liquid 13

100 g of white scorpion was extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 13.

(14) Raw material liquid 14

100 g of roasted soybeans were extracted with 4000 ml of hot water at 90 ° C for 5 minutes.

After filtering the extract, 0.4 g of vitamin C and 0.3 g of baking soda were added, and the mixture was concentrated to a Brix value of 35 to obtain a raw material liquid 14.

Example 1: Evaluation of the manufacturing method of the invention of the present application

(1) Preparation of samples

Using the above raw materials 1 to 14, samples 1 to 21 were prepared under the conditions shown in Tables 1 and 2.

Further, in Tables 1 and 2, the protein content (% by weight) of each of the tea leaves as the extraction sources of the raw material liquids 1 to 4 was calculated as follows, that is, the extraction source in the tea leaves was measured by the Kjeldahl method. That is, the total amount of nitrogen in the plant body is multiplied by a nitrogen gas coefficient of 6.25 on the basis of subtracting the amount of nitrogen derived from caffeine from the measurement result. The protein content rate of other extraction sources and the total amount of free amino acid (mg%) are calculated by the values disclosed by the Ministry of Education, Culture, Sports, Science and Technology, "Five-order Supplementary Japanese Food Standard Ingredients Table".

The total amount of free amino acid (mg%) is calculated by the value disclosed in the database of the free amino acid of foods in the database of the Japanese Society of Nutrition and Food.

【Table 1】

(2) Functional evaluation

With respect to the samples 1 to 21 prepared under the conditions of Tables 1 and 2, the sensory evaluation test was carried out under the temperature conditions described for the following evaluation items.

The sensory evaluation test was conducted by seven functional inspectors, and each item was evaluated on the basis of the following criteria.

(evaluation project)

(Aroma: 5 ° C)

Very good: ◎

Good: ○

Slightly bad: △

Bad: ×

(Taste: 5 ° C)

Very good: ◎

Good: ○

Slightly bad: △

Bad: ×

(fresh fragrance: 30 ° C)

Very good: ◎

Good: ○

Slightly bad: △

Bad (degraded smell): ×

(Yuxiang: 30 ° C)

Very good: ◎

Good: ○

Slightly bad: △

Bad: ×

According to the above evaluation items, the evaluation results of the samples 1 to 21 are shown in Tables 3 and 4.

【table 3】

(Observed)

As is clear from the descriptions in Tables 3 and 4, when the protein content of the plant body as the extraction source is in the preferred range of the present invention, it is adjusted to a predetermined dissolution by the primary heating and deoxidation steps of the present invention. A mixture of oxygen amounts gives good results of functional evaluation.

Example 2: Evaluation based on density of mixed liquor

(1) Preparation of raw material liquid

Using the above raw material liquid 1, samples 22 to 33 were prepared under the conditions shown in Table 5.

【table 5】

(2) Functional evaluation

The samples 22 to 33 prepared under the conditions of Table 5 were subjected to a sensory evaluation test for the following evaluation items after one week of storage at 37 °C.

The results of the functional evaluation are shown in Table 6. In addition, the functional evaluation test method was the same as that of Example 1.

(evaluation project)

(flavor balance)

Very good: ◎

Good: ○

Slightly bad: △

Bad: ×

(strong feeling)

Very moderate: ◎

Moderate: ○

Slightly heavy and insufficient: △

Heavy and insufficient: ×

(Exterior)

No color change / deposit: ◎

Slightly changed, but does not pose a problem: ○

Produces tone deterioration/sediment: △

Unsuitable cooperative drink: ×

[Table 6]

(Observed)

As is clear from the description in Table 5, in the case where the density (g/cm ³ ) of the mixed liquid in the primary heating and deoxidation steps is in the range of 0.97 to 1.00, the functional items of the three factors of the flavor balance, the thick feeling, and the color tone are respectively Good results are obtained.

From this, it is clear that the density of the mixture has a correlation with these sensory evaluations.

Example 3: Evaluation of sterilization holding temperature in secondary heating and sterilization process

(1) Preparation of raw material liquid

In the sample 1, the samples 34 to 37 were prepared under the conditions shown in Table 7, and the holding temperatures of the secondary heating and sterilization processes were changed, and the sensory evaluation test was performed for the following evaluation items.

The results of the functional evaluation are shown in Table 8. In addition, the functional evaluation test method was the same as that of Example 1.

(2) Functional evaluation

(evaluation project)

(top incense intensity)

Feel a strong aroma: ◎

Feel the top incense: ○

The top fragrance is slightly bad: △

Poor topping: ×

(strong feeling)

Good: ◎

Ordinary: ○

Slightly insufficient: △

Insufficient: ×

(Observed)

As shown in Table 8, in the case where the holding temperature in the secondary heating and the sterilization treatment was in the range of 120 to 140 ° C, it was judged that a good sensory evaluation result was obtained from the viewpoint of the top fragrance or the spread of the taste.

(to sum up)

According to the first to third embodiments, according to the method for producing a container-packed beverage of the present invention, a high-quality packaged green tea beverage having excellent color tone, flavor, and taste, and the quality of the beverage is not easily deteriorated with time can be obtained.

In addition, since there is a trace amount of dissolved oxygen remaining, the secondary heating and sterilization process In the heating, the amino acid in the drinking liquid contributes to the formation of aroma or the formation of a delicious taste, and the basis for improving the flavor and the taste can be obtained.

Further, even in the case of a beverage other than green tea, in the case of containing a plant extract, it is considered that the deterioration due to dissolved oxygen is a major factor in quality deterioration, and therefore the same effect can be obtained by satisfying the demand of the present invention. .

[Industrial availability]

The present invention is applicable to a container-containing beverage containing a plant extract.

10‧‧‧Manufacture of containers for beverages

11‧‧‧pressure tank

12‧‧‧ Pressurizing mechanism

13‧‧‧ pipeline

14‧‧‧ Mixing tank (primary heating and deoxidation process)

15‧‧‧Mass flow meter

16‧‧‧Secondary heating. Sterilizing mechanism

17‧‧‧Filling mechanism

Claims (13)

A method for producing a container-containing beverage containing a plant extract, comprising: a primary heating and deoxidation step, which is a raw material liquid containing one or two or more kinds of the plant body extract, and mixing the raw materials a liquid having a higher temperature, thereby heating the raw material liquid, adjusting an amount of dissolved oxygen in the mixed liquid of the raw material liquid and water, and a secondary heating and sterilization step after the primary heating and deoxidation step The mixed solution is heated to a sterilization temperature for a predetermined period of time, and in the primary heating and deoxidation step, the dissolved oxygen amount in the mixed solution is adjusted to be in the range of 0.1 ppm to 3.0 ppm. The method for producing a container-packed beverage according to claim 1, wherein the plant body contains 10.0% by weight to 30.0% by weight of protein in a dry weight ratio. The method for producing a container-packed beverage according to claim 1, wherein the plant extract contains a tea leaf extract. The method for producing a container-packed beverage according to claim 1, wherein in the primary heating and deoxidation step, the temperature of the mixed solution is adjusted to a range of 45 ° C to 95 ° C. The method for producing a container-packed beverage according to claim 1, wherein in the primary heating and deoxidation step, the density (g/cm ³ ) of the mixed solution is adjusted to 0.97 to 1.00. The method for producing a container-packed beverage according to claim 1, wherein the sterilization temperature is in the range of 120 to 140 °C. The method for producing a container-packed beverage according to the first aspect of the invention, wherein in the primary heating and deoxidation step, the water and the raw material liquid are mixed to have a constant mass ratio. The method for producing a container-packed beverage according to claim 1, wherein a part or all of the water is deaerated water in which dissolved oxygen is removed in advance. The method for producing a container-packed beverage according to claim 1, wherein the container-packed beverage is a green tea beverage. The method for producing a container-packed beverage according to the first aspect of the invention, further comprising, after the secondary heating and sterilization step, a container filling step of filling the mixed solution in a predetermined container, the container filling step Perform in a sterile environment. The method for producing a container-packed beverage according to claim 10, wherein the container filling step is performed under a normal temperature environment. The method for producing a container-packed beverage according to claim 1, wherein all or a part of the manufacturing process is carried out under an inert gas atmosphere. A method for suppressing taste and/or flavor deterioration of a container containing a plant extract, comprising: a heating and deoxidation step, and a raw material liquid containing one or two or more kinds of plant extracts; Mixing the raw material liquid at a higher temperature than the raw material liquid, and adjusting the dissolved oxygen amount in the mixed liquid of the raw material liquid and the water; and the secondary heating and sterilization step in the primary heating and deoxidation process Thereafter, the mixture is heated to a sterilization temperature for a certain period of time, The plant body contains 10.0% by weight to 30.0% by weight of protein in a dry weight ratio, and in the primary heating and deoxidation step, the amount of dissolved oxygen in the mixed liquid is adjusted to be in the range of 0.1 ppm to 3.0 ppm.