WO2015059808A1 - Procédé de fabrication d'une boisson à base de thé - Google Patents

Procédé de fabrication d'une boisson à base de thé Download PDF

Info

Publication number
WO2015059808A1
WO2015059808A1 PCT/JP2013/078915 JP2013078915W WO2015059808A1 WO 2015059808 A1 WO2015059808 A1 WO 2015059808A1 JP 2013078915 W JP2013078915 W JP 2013078915W WO 2015059808 A1 WO2015059808 A1 WO 2015059808A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
adsorbent
tea extract
adjustment
extract
Prior art date
Application number
PCT/JP2013/078915
Other languages
English (en)
Japanese (ja)
Inventor
永田　幸三
笹目　正巳
賢二郎 西原
東洋 忌部
Original Assignee
株式会社 伊藤園
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 株式会社 伊藤園 filed Critical 株式会社 伊藤園
Priority to PCT/JP2013/078915 priority Critical patent/WO2015059808A1/fr
Publication of WO2015059808A1 publication Critical patent/WO2015059808A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/20—Removing unwanted substances
    • A23F3/205—Using flocculating or adsorbing agents

Definitions

  • the present invention relates to a tea beverage that has a natural turbidity and a good flavor, is suppressed in secondary orientation and precipitation, and has a high temporal stability, and a method for producing the tea beverage.
  • Tea contains many useful ingredients such as polyphenols and is one of the beverages that are widely used all over the world. Thus, while tea is excellent in nutritional components, there is a problem that orientation and precipitation occur when these components are combined.
  • orientation and precipitation occur when these components are combined.
  • the primary orientation begins to precipitate immediately after the beverage is produced, and is called “tea cream” or “cream down”. This type of oil is produced by combining components in the liquid such as caffeine and theaflavin, and can be removed by performing a combination of centrifugation, enzyme treatment, membrane filtration and the like.
  • secondary orientation occurs over time during storage after beverage production, but not all of the generation mechanism has been elucidated.
  • Patent Document 1 uses a tea leaf having a specific component range to produce a beverage that does not easily cause orientation or browning even when stored.
  • Patent Document 2 discloses that a tea extract is dispersed in a container solvent mixture, and then mixed with activated charcoal, acidic clay or activated clay, and a produced tea extract subjected to contact treatment with a synthetic adsorbent, thereby reducing the orientation and precipitation. Produces tea beverages that do not occur.
  • Patent Document 3 obtains a tea extract that does not generate sediment even when stored for a long period of time by removing particles having a particle size of a certain size or more after concentrating the tea leaf extract.
  • the present invention has been made in view of the above problem, and has a natural turbidity and a good flavor inherent to tea, but has a stable and stable tea beverage in which the orientation and precipitation formed over time are suppressed. And it aims at providing the manufacturing method.
  • a step of extracting tea leaves to obtain a tea extract, an adjustment step of filtering the tea extract to adjust the tea extract, and a step of bringing the tea extract after the adjustment step into contact with an adsorbent A method for producing a tea beverage, wherein the macropore volume of the adsorbent is less than 1.0 cc / g, and the ratio of the macropore volume to the micropore volume is 0.1 to 12.0.
  • the adjustment step further includes an additional adjustment in which the ratio of the suspended solid content to the soluble solid content in the tea extract is 15 to 100.
  • a tea beverage comprising a step of extracting tea leaves to obtain a tea extract, and an adsorption step of selectively adsorbing a component having a molecular weight of about 1000 or less by contacting the tea extract with a porous adsorbent having micropores Manufacturing method. 8). Furthermore, it has the adjustment process which adjusts the tea extract before the said adsorption process in the state suitable for selective adsorption
  • the adjustment step has an additional adjustment to adjust the suspended solid amount, soluble solid content, electrical conductivity and pH of the tea extract before the adsorption step, and the additional adjustment includes dilution with water 8 Method for producing tea drinks.
  • the production method of the present invention enables a large amount of processing in a short time so as to be suitable for industrial production, and has a natural turbidity and a good flavor inherent to tea, while suppressing odor and precipitation and being stable over time.
  • a highly functional tea beverage and a method for producing the tea beverage can be provided.
  • components that cause oliability and precipitation without removing the taste components from the turbid components of the tea extract Need to be removed.
  • the components that become the primary orientation are relatively large and heavy particles, which can be easily separated and removed by, for example, filtration.
  • the component that is the source of secondary orientation that occurs with time is relatively small and light particles, and in order to remove this, only a turbid component in a suitable range as a taste component is a tea extract. It is necessary to remove small and light particles from the tea extract so that they remain, but this is extremely difficult.
  • the present invention has been found based on this finding that it has been found that the removal of components that are the source of secondary orientation can be carried out by an adsorption treatment using a specific adsorbent.
  • the use of a porous adsorbent with micropores is effective, and by selectively adjusting adsorption conditions, the components that cause sediment and bitterness and bitterness are selectively adsorbed and removed.
  • the taste component can be suitably left in the liquid with high separation efficiency.
  • the contact between the tea extract and the adsorbent is efficiently performed and controlled appropriately. Therefore, as a physical requirement, first, the contact is inhibited.
  • the amount of suspended solids in the tea extract must be in the proper range, and secondly, the tea extract has a moderate fluidity that makes it easy to control the contact with the adsorbent As shown, the soluble solid content needs to be in an appropriate range. Furthermore, since the adsorptive capacity of the adsorbent is affected by the concentration of ionic substances in the tea extract, the electrical conductivity of the tea extract is a physicochemical requirement that the adsorbent can suitably exhibit the selective adsorbing capacity. And the pH needs to be in the proper range.
  • the tea extract can be adjusted by a separation process such as filtration separation, solid-liquid separation, etc., and a filter medium so as to filter and separate particles having a size and density greater than or equal to a predetermined value.
  • a separation process such as filtration separation, solid-liquid separation, etc.
  • a filter medium so as to filter and separate particles having a size and density greater than or equal to a predetermined value.
  • coarse particles and heavy particles can be removed from the tea extract, and the amount of suspended solids can be adjusted to an appropriate range.
  • removal of a component that becomes a primary orientation is also achieved at the same time.
  • the amount of soluble solids can be adjusted by adjusting the concentration, that is, by dilution or concentration, and is achieved by appropriately performing the above-described tea extract after the separation treatment.
  • the concentration adjustment is also a means for adjusting the amount of suspended solids described above.
  • the electrical conductivity and pH of the tea extract depend on the extraction composition, that is, it varies depending on the quality of the raw tea leaves to be extracted and the extraction conditions (temperature and time, etc.). It depends on tea type, variety, cultivation conditions, plucking time, tea making / processing conditions, etc. Therefore, it is achieved by performing extraction under extraction conditions that easily approach appropriate electrical conductivity and pH according to the quality of the raw tea leaves used, and additionally adjusting after the above-described separation treatment as necessary. Additional adjustment includes dilution with water and addition of components such as organic acids, and dilution is also a means for adjusting the amount of suspended solids and soluble solids described above.
  • condition items there are not a few condition items necessary for the tea extract to be subjected to the adsorption treatment, but a plurality of condition items can be adjusted by a single means.
  • the amount of suspended solids, soluble solids and electrical conductivity of the tea extract can be adjusted to appropriate ranges, that is, adjusted to conditions suitable for adsorption treatment. it can.
  • the method for producing a tea beverage is a method for producing a turbid tea beverage, in which a tea leaf is extracted to obtain a tea extract, and a micropore is formed in the tea extract.
  • An adsorption step of selectively adsorbing a component having a molecular weight of about 1000 or less by bringing the porous adsorbent into contact with the porous adsorbent.
  • An adjustment process for adjusting the tea extract before the adsorption process is performed. In the adjustment process, the tea extract is filtered and separated under specific conditions to remove coarse and heavy particles, and the total amount of suspended solids is adjusted.
  • the suspended solid amount (concentration), soluble solid content (concentration) and electrical conductivity are adjusted.
  • the adjusted tea extract is contacted with an adsorbent having a specific macropore volume and a specific mesopore to micropore volume ratio.
  • adsorbent having a specific macropore volume and a specific mesopore to micropore volume ratio.
  • the turbidity of the tea extract constitutes the flavor of tea, and when drinking, this turbid component is always contained in the mouth of the drinker at a constant concentration.
  • ori / precipitation means that tea components including insoluble components are combined or aggregated (over time) to form relatively large particles, which are unevenly present in the liquid, or sink to the bottom of the container. It is deposited in a manner that does not become uniform due to slight vibration or several stirrings. According to the above, “origin / precipitation” is clearly distinguished from “turbidity”.
  • tea leaves The raw material in this production method only needs to belong to tea tree (Camellia sinensis), and varieties such as tea leaves, rearing place, rearing conditions, picking time, picking conditions, etc. are not particularly limited (for example, “New Tea Industry Zensho”) , See Shizuoka Prefectural Tea Chamber, first published in 1966).
  • tea varieties include Yabukita, Yutaka Midori, Sayaka Kaori, Kanaya Midori, Okumidori, Asatsuyu, Samidori, Benifuuki, Fujikaori, and Kaori.
  • the cultivation place of a tea leaf is not specifically limited as long as the tea leaf can be grown, and may be in Japan or outside Japan.
  • tea leaves obtained from tea plants grown outside Japan may be used.
  • the picking time is not particularly limited, and any one of the first tea, the second tea, and the autumn / winter tea can be used.
  • tea leaf cultivation conditions, plucking conditions, and the like for example, tea made by a known method or a method improved based on this, or processed so that the content components of tea leaves are leached. A thing can be employ
  • green tea (sencha, gyokuro, stem tea, kabuse tea, strawberry tea, matcha tea, sayha, roasted tea, kettle roasted tea, etc.) and jasmine tea, etc. It may be a non-fermented tea typified by fragrant), a semi-fermented tea typified by oolong tea, or a fermented tea typified by black tea.
  • Extraction from tea leaves uses water as an extraction solvent.
  • the water is preferably ion-exchanged water, and the extraction method may be any conventional method such as a kneader method, a basket method, a drip method, or a column method, but the kneader method is preferably used.
  • extraction is performed so that the amount of solid eluted by extraction is 30% to 50%, preferably 30% to 40% with respect to the amount of tea leaves. Is good. For this purpose, it is effective to adjust the extraction temperature, extraction time, amount of extracted water, pH, and the like.
  • Adjustment of tea extract Next, an adjustment process is performed in which the tea extract is filtered and separated to obtain a tea extract adjusted to a state suitable for the adsorption treatment.
  • appropriate filtration / separation using a shifter, centrifuge, etc. to enable efficient selective adsorption of substances that cause sediment and precipitation in subsequent contact with the adsorbent (adsorption treatment). Is applied to the tea extract. This process will be specifically described below.
  • Fine pieces derived from the raw tea leaves dispersed in the tea leaf extract form a sense of concentration, good mouthfeel and mellowness as "turbidity" in tea beverages, so it is preferable to be present in an appropriate amount, but it is excessive In this case, not only “origin / precipitation” is likely to occur, but also the adsorption efficiency in the subsequent adsorption treatment is lowered, which is not preferable. In particular, fine pieces derived from raw tea leaves need to be sorted by their shape and specific gravity.
  • small pieces with small specific gravity are easy to disperse in beverages, and the water-soluble components in the fine pieces are sufficiently eluted in a short period of time to stabilize before the adsorption treatment and become turbid and have a concentration sensation. ⁇ Contributes only to taste such as good taste and mellowness.
  • the specific gravity is large, the elution of the components in the fine pieces is insufficient and proceeds during the subsequent adsorption treatment, so that the effectiveness of the adsorption treatment is impaired, and the elution of the water-soluble components over time. Affects flavor and is a major factor in secondary orientation.
  • the tea extract is filtered through a 40-200 mesh net (filter separation) to remove large fine pieces, and further, centrifugal separation or the like (sediment separation) is used to precipitate fine pieces with a large specific gravity.
  • filter separation filter separation
  • centrifugal separation or the like sediment separation
  • the method of adjusting the size and specific gravity of the fine pieces in the tea extract to a suitable range by separating and removing can be mentioned, but the method is not limited to these, and the size and specific gravity of the fine pieces can be adjusted. That's fine.
  • the adjustment process may include additional adjustment to the tea extract that has been subjected to the filtration and separation as described above.
  • additional adjustment dilution with water and addition of components such as organic acid are performed.
  • concentration and composition of the tea extract change, dilution is the aforementioned means for adjusting the amount of suspended solids and soluble solids
  • addition of components such as organic acids is means for adjusting the electrical conductivity and pH.
  • an acid or an alkaline agent is used to adjust the pH.
  • organic acids such as ascorbic acid and citric acid and / or inorganic acids, and salts of organic acids such as sodium ascorbate can be used. is there.
  • alkaline agent examples include hydroxides such as sodium hydroxide, potassium hydroxide and calcium hydroxide, carbonates such as sodium bicarbonate and sodium carbonate, phosphates such as potassium phosphate and sodium phosphate, ammonium salts and the like.
  • a substance having alkalinity can be used. All are within the usage standards for food additives, and one or more can be used in appropriate combination.
  • a tea extraction liquid turns into an adjustment liquid adjusted to the state suitable for contact with the adsorbent in a subsequent adsorption process.
  • Suspended substance amount means fine pieces derived from tea leaves that do not dissolve in the water floating in the extract.
  • the suspended solid amount (SS) is used as an index for adjusting the liquid state before the adsorption process so that the adsorption process is appropriately performed.
  • the suspended matter contributes to taste and flavor as “turbidity”, so that a certain amount of suspended matter needs to be present in the palatable beverage. Therefore, the suspended solid amount is adjusted to be 50 mg / L or less, preferably 10 to 45 mg / L, more preferably 15 to 40 mg / L, and most preferably 15 to 35 mg / L.
  • the suspended solid amount (SS) is proportional to the reciprocal of the transparency, it can be determined by measuring the transparency and converting it to the suspended matter amount (SS).
  • SS suspended matter amount
  • Suspended matter amount is measured using conversion.
  • dietary fiber content is preferably 40% or more, and tannin containing catechin is preferably 10% or less.
  • the soluble solid content (Bx.) Is a unit for measuring the amount of gram of soluble solid contained in 100 g of a solution, and the refractometer indication for sugar at 20 ° C. measured using a commercially available refractometer. (Brix value).
  • the soluble solid content is preferably in the range of 0.2 to 2.0, and in this range, the secondary causative component can be efficiently adsorbed.
  • the soluble solid content can be optimized by adjusting the concentration, when the soluble solid content is excessive after the filtration and centrifugation described above, it may be diluted with water.
  • the ratio of the amount of suspended solids to the amount of soluble solids is important in selectively adsorbing water-soluble unnecessary components such as ingredients that cause sediment and bitterness and miscellaneous taste as adsorbents.
  • the ratio of the amount of suspended solids to the amount of soluble solids [the amount of suspended solids (SS) / the amount of soluble solids (Bx.)] to 15-100, preferably 20-80, more preferably 25-60.
  • the selective adsorption of unnecessary components such as the causative component of the secondary orientation can be suitably performed.
  • ⁇ Electric conductivity indicates the ease of liquid electricity.
  • the charged ions are the current carriers, and electricity flows through the liquid due to the presence of the electrolyte in the liquid. Therefore, the greater the amount of electrolyte in the water, the higher the electrical conductivity. That is, the electrical conductivity is also a measure for knowing the amount of electrolyte in the water.
  • the electric conductivity can be measured with an electric conductivity meter, and the unit is represented by ( ⁇ S / cm, micro Siemens / cm). In the adsorption treatment, the concentration of the ionic substance in the treatment liquid affects the adsorption efficiency.
  • the electric conductivity in order to selectively remove as an adsorbing substance, the electric conductivity needs to be within a certain range.
  • the electrical conductivity is 0.5 to 3.0 ⁇ S / cm, preferably 1.1 to 2.0 ⁇ S / cm, and more preferably 1.2 to 1.6 ⁇ S / cm.
  • the electrical conductivity is related to the content of inorganic salts, but can be adjusted by selection of tea leaves and extraction conditions. Further, the electric conductivity can be adjusted by adjusting the pH within a certain range as the ionic substance concentration.
  • the pH is in the range of 3 to 8, preferably 4 to 7, more preferably 4.5 to 6.5, stable adsorption treatment can be performed.
  • the aforementioned acid or alkali agent is used for adjusting the pH.
  • the tea extract immediately after extraction has a high temperature, but if the temperature of the extract is 55 ° C. or higher, the flavor tends to be reduced, so 5 to 50 ° C., preferably 10 to 40 ° C. More preferably, the flavor of the extract can be maintained by adjusting and maintaining the temperature within the range of 15 to 30 ° C. Therefore, the tea extract immediately after extraction is allowed to stand until reaching a predetermined temperature before reaching the adsorption process, or it is adjusted to the above temperature range by passing through a cooling device, and the time at a high temperature is as long as possible. It is desirable to shorten it.
  • the tea extract adjusted to conditions suitable for the adsorption treatment is introduced into the adsorption process.
  • the adjusted tea extraction adjustment is brought into contact with the adsorbent for a predetermined time, and the extracted liquid after contact is separated from the adsorbent.
  • water-soluble unnecessary components such as ingredients that cause sediment and bitterness and miscellaneous components are caused by polyphenols and other teas due to differences in molecular weight. It was found that it was adsorbed earlier in time than useful components.
  • a batch-type treatment in which the adsorbent is added to the tea extract with stirring, or A column-type process in which a tea extract is passed through a column containing an adsorbent, or a combination of both is suitable.
  • column-type adsorption treatment is preferably employed in order to enable contact in a short time.
  • the adsorbent is accommodated in a vertical column having filters at the upper end and the lower end, and the tea extract is continuously supplied to the column from the lower end or the upper end to pass through the column. It is a method of discharging from the end.
  • a liquid flow system in which liquid is passed from the lower end of the column toward the upper end and discharged from the upper end is preferable.
  • the adsorbent accumulates and settles at the bottom of the column and the upper layer adsorbent adsorbs water-soluble unnecessary components in advance, but the lower layer adsorbent has sufficient function. In the adsorbent, resulting in uneven processing.
  • the adsorbent floats in the column due to the upward flow of tea extract, and the adsorbent can flow and circulate.
  • the contact time between the tea extraction adjusting solution and the adsorbent is adjusted to 1 to 80 seconds, preferably 2 to 60 seconds, and more preferably about 3 to 30 seconds, regardless of the contact method. As a result, components having a molecular weight of about 1000 or less are adsorbed, so that the causative components of secondary occurrence and precipitation are efficiently adsorbed while minimizing the reduction in flavor and taste in the tea extract. be able to.
  • the rectifying filter is a member having a fine mesh shape covering the column inlet or a multi-hole plate (round hole) shape such as punching metal.
  • the opening ratio is 30 to 60%, and the aperture or the hole diameter is 0.075 to 0.00. It is 6 mm, preferably 0.1 to 0.4 mm, more preferably 0.1 to 0.3 mm.
  • a separation filter is installed so that the adsorbent is held in the column and only the tea extract after coming into contact with the adsorbent flows out. To do. As a result, the tea extract is separated from the adsorbent and contact is limited, so that separation by selective adsorption becomes possible.
  • the separation filter is not particularly limited as long as it can stop the adsorbent to be used, such as a mesh or a punching metal.
  • the opening diameter of the separation filter only needs to be smaller than the average particle diameter of the adsorbent, and preferably has an opening of 1/2 or less, particularly preferably 1/3 or less of the average particle diameter of the adsorbent. A specific opening diameter is preferably 0.1 to 1000 ⁇ m.
  • the tea extract can be adsorbed at a temperature of 0 to 55 ° C., but preferably 5 to 50 ° C., more preferably 10 to 40 ° C., most preferably from the viewpoint of the flavor of the resulting tea extraction adjustment solution. Is preferably 15 to 30 ° C.
  • Porous adsorbents with micropores such as activated carbon generally have dendritic pores, relatively large pores (macropores) constituting the trunk, and then branching It is composed of elongated micropores (mesopores) and ultrafine pores (micropores) extending from the micropores.
  • macropores those having more than 2 nm and not more than 50 nm are called mesopores, and those having a diameter of 2 nm or less are called micropores.
  • Adsorbents that can be used in the present invention are those having micropores with a diameter of 2 nm or less, mesopores with a diameter of 2 to 50 nm, and macropores with a diameter of 50 nm or more, such as activated carbon, silica gel, alumina, zeolite, and resin. It can be used. One or a plurality of these adsorbents can be used in appropriate combination, but activated carbon is preferably used from the viewpoint of affinity with the adsorbent.
  • the adsorbent needs to have a special pore structure in order to selectively adsorb water-soluble unnecessary components such as sediment / precipitation-causing components and bitter / miscible components.
  • the volume ratio of the macropores serving as the filtrate passage to the micropores serving as the selective adsorption field is a suitable ratio.
  • an adsorbent having a macropore volume (A) of less than 1.0 cc / g is suitable, preferably 0.1 to 0.8 cc / g, more preferably 0. 0.2 to 0.6 cc / g, most preferably 0.25 to 0.5 cc / g, and the ratio [A / B] of the macropore volume (A) to the micropore volume (B) is 0.1 to 12.0, preferably 0.2-10.0, more preferably 0.3-5.0 is used.
  • the adsorbent in which the ratio [A / B] of the macropore volume (A) and the macropore volume (A) to the micropore volume (B) is in the above-mentioned range is a component that causes sediment, bitterness, and miscibility. It is easy to adsorb water-soluble unnecessary components such as (that is, adsorb quickly), and selectively adsorbs by limiting the contact time. As the pore volume is in a preferable range, such adsorption ability increases and selectivity is improved. However, this selective adsorption is a sensitive action due to the physicochemical balance and is easily affected by surrounding factors. Therefore, the micropores are effective when the tea extract is adjusted and the adsorption conditions are appropriate. And manifest.
  • the ratio [C / B] of the mesopore volume (C) to the micropore volume (B) of the adsorbent is 0.1 to 20.0, preferably 0.1 to 10.0, more preferably 0.00. When it is 1 to 5.0, it is possible to efficiently remove water-soluble unnecessary components.
  • Micropore volume (B) is less than 1.0 cc / g, preferably 0.05 to 0.9 cc / g, more preferably 0.1 to 0.8 cc / g, most preferably 0.4 to 0.8 cc / g.
  • adsorbent having a mesopore volume (C) of 0.05 to 0.6 cc / g, preferably 0.1 to 0.45 cc / g, more preferably 0.2 to 0.4 cc / g. Suitable for invention.
  • C mesopore volume
  • These pore volumes can be measured by a known measurement method such as a gas adsorption method or a mercury intrusion method. Further, the ratio of these pores can be adjusted by performing a specific treatment. For example, activated carbon is produced from coconut husk, sawdust, coal, phenol resin, etc., and obtained by subjecting it to an activation step that reacts with water vapor at a high temperature after the carbonization step of steaming at a high temperature.
  • the pore volume and the pore ratio can be adjusted.
  • the technology described in JP-T-2012-520230 can be referred to.
  • pore volume and ratio can be adjusted by impregnating ordinary spherical silica gel with phosphoric acid and performing heat treatment at high temperature.
  • the pore volume and pore ratio can be arbitrarily adjusted by combining two or more kinds of adsorbents in which micropores to macropores whose pore volumes are measured are mixed. Adsorbents with pore volume and pore ratio can be used freely.
  • the amount of the adsorbent used in the present invention is 0.01 to 1, preferably 0.05 to 0.5, more preferably 0.1 to 0.3, based on the mass, based on the weight of the tea leaf (adsorbent / tea leaf ratio).
  • the ratio it is possible to efficiently adsorb unnecessary components. That is, there is a correspondence relationship with the amount of extracted component (the amount of component in contact with the adsorbent) obtained corresponding to the tea leaf weight.
  • the adsorbent is preferably pretreated before use.
  • the adsorption treatment can be carried out under optimum conditions.
  • the pretreatment includes the following steps. First, the adsorbent is preliminarily wetted with water to form a slurry. This is because in the dried state, air remains inside and the adsorption efficiency is lowered. Thereafter, the adsorbent is put into the column, and water is supplied into the column and water is passed therethrough. Thereby, the fine powder etc. on the surface of the adsorbent can be washed, and the air remaining in the column can be removed.
  • General beverage production methods include (1) extraction, (2) filtration, (3) preparation, and (4) container filling.
  • the tea beverage production method of the present invention can be used as a built-in element constituting the whole or part of the beverage production process. Specifically, a part from (1) extraction to (3) preparation described above. Or, as a whole, the production method of the present invention can be incorporated. As a result, it is possible to produce a tea beverage having a natural turbidity and a good flavor inherent to tea, while suppressing orientation and precipitation and high stability over time.
  • the produced tea beverage preferably contains useful components such as polyphenols such as catechin, amino acids such as theanine and glutamic acid, and water-soluble unnecessary components are selectively removed.
  • the manufacturing method of the drink of this invention is not limited to the form implemented with respect to all the tea extracts. That is, in the production method of the present invention, the tea extract obtained by extraction may be used as it is, or it may be applied to a part of the liquid and blended with a tea extract that does not carry out the present invention. Is possible. Moreover, you may use for the manufacturing method of this invention the tea extract diluted after obtaining by extraction.
  • the tea beverage produced by the production method of the present invention can be further converted into a packaged beverage through necessary steps such as sterilization and filling into the container.
  • the container used for the beverage container produced according to the present invention may be a commonly used beverage container, and is preferably a metal can, a plastic bottle such as a PET bottle, or a container such as a bottle.
  • Macropore volume (A) was calculated
  • the micropore volume (B) and the mesopore volume (C) were measured using nitrogen gas according to the gas adsorption method (equipment used: Quantachrome, quadruple specific surface area / pore distribution measuring device NOVA-4200e type). It was determined from the amount of adsorbed gas.
  • the contact time with the adsorbent is the time from the addition of the adsorbent to the tea extract (conditioning liquid) until solid-liquid separation.
  • ⁇ Sensory and visual evaluation methods by panelists> A panel of 10 trained persons in charge of beverage development evaluated the flavor and taste by tasting a 100 mL sample, and evaluated the properties by visually observing the sample in a 350 mL transparent PET bottle container. . Although conditions such as the temperature of the sample differ for each test example, the three items of flavor, taste, and property are evaluated in five stages according to the following criteria, and the comprehensive evaluation is based on the comprehensive points of the evaluation of the above three items. It was evaluated in four stages. The average value of the evaluation of 10 panelists in each item is shown in each table.
  • Total score is 13 or more ⁇ : Total score is 10 or more and less than 13 ⁇ : Total score is 6 or more and less than 10 ⁇ : Total score is less than 6
  • Example 1 Selection of adsorbent>
  • 60 g of black tea leaves from Sri Lanka were extracted for 10 minutes in addition to 1,800 g of ion exchange water at 70 ° C. put in a stainless beaker.
  • the tea leaves were removed from the tea extract by filtration through an 80-mesh net, and then treated with a centrifuge at 6000 rpm for 5 minutes to remove precipitates from the tea extract.
  • ion-exchanged water was added and diluted so that the water-soluble solid content (Bx.) was 0.8, whereby a tea extract of Sample 1 was obtained.
  • Adsorption device and adsorbent Adsorption treatment by contact with the adsorbent described below was performed using a column apparatus.
  • a rectifying filter having an aperture of 0.18 mm and an aperture ratio of 31.4% was installed at the inflow portion of the column.
  • a filter having an eye of 0.18 mm was installed at the outlet of the column.
  • the adsorbent (activated carbon) having pores described in Table 1 was dipped in ion exchange water and wetted to form a slurry. This adsorbent was loaded into the column according to the following description. Excess gas was exhausted through the vent.
  • the tea extract was supplied from the lower end to the column by a pump and subjected to the following adsorption treatment.
  • Example 2 to 10 Except that the conditions described in Table 1 were adopted, the tea extract was prepared, adjusted, adsorbed and packed in the same manner as Sample 1.
  • the black teas used were all Sri Lankan Uba, the green teas were all Japanese Yabuki seeds, and the oolong teas were all Chinese narcissus seeds.
  • As the adsorbent activated carbon, silica gel, alumina or zeolite having a porous structure shown in Table 1 was used.
  • the suspended solid amount (SS) is 50 mg / L or less, and the suspended solid amount (SS) / soluble solid content (Bx) ratio is 15 to 100. Adjusted. (Sensory evaluation time) After the tea drinks of Samples 1 to 10 were stored at 25 ° C. for 30 days, sensory and visual evaluations were performed using a panel.
  • ⁇ Test 3 Examination of adsorption conditions> [Samples 16 to 20] (Preparation and adjustment of tea extract) A tea extract was prepared and adjusted in the same manner as Sample 1 except that the conditions described in Table 3 were employed. (Adsorption device and adsorbent) The adsorption device and adsorbent used in Test 1 were used. (Adsorption treatment) The adsorption treatment was performed in the same manner as Sample 1 except that the conditions described in Table 3 were employed.
  • Container filling was performed in the same manner as Sample 1 except that the conditions described in Table 3 were adopted. (Sensory evaluation time) For Samples 16 to 20, the packaged beverage was stored at 60 ° C. for 14 days, and then sensory evaluation was performed at 60 ° C.
  • Example 21 Preparation and adjustment of tea extract
  • a tea extract was prepared and adjusted in the same manner as Sample 1 except that the conditions described in Table 3 were employed.
  • (Adsorption treatment) The adsorbents having pores listed in Table 3 were dipped in ion exchange water and wetted to form a slurry. This adsorbent is added to the adjusted tea extract so that the adsorbent / tea leaf ratio is the same as that of sample 1, and stirring at 20 rpm is performed for the contact time shown in Table 3 to obtain a filter having 180 ⁇ m eyes And filtered.
  • Container filling was performed in the same manner as Sample 1 except that the conditions described in Table 3 were adopted. (Sensory evaluation time) Regarding sample 21, the container-packed beverage was stored at 60 ° C. for 14 days, and then sensory evaluation was performed at 60 ° C.
  • the present invention has the natural turbidity and good flavor inherent in tea, while improving the efficiency of selectively removing water-soluble unnecessary components such as ingredients causing sediment and bitterness and bitter taste, and is stable over time.
  • a highly functional tea beverage and a method for producing the same are provided. Moreover, it is an excellent manufacturing method suitable for industrial production in that a large amount of processing can be performed in a short time, and is useful as a method for manufacturing a tea beverage.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne une boisson à base de thé qui présente un trouble naturel et une bonne saveur qui sont inhérents au thé et qui ne présente que peu de lie ou peu de précipités, et montre une stabilité élevée même après écoulement d'un certain temps ; et un procédé pour le fabriquer. L'invention concerne un procédé de fabrication d'une boisson à base de thé, caractérisé en ce qu'il comprend une étape d'extraction de feuilles de thé pour préparer un extrait de thé, une étape de filtration de l'extrait de thé pour préparer un extrait de thé modifié, et une étape pour mettre le thé modifié en contact avec un agent absorbant qui a un volume de macropores (A) inférieur ou égal à 1,0 cc/g et un rapport du volume de macropores (A) au volume de micropores (B) de 1,0 à 12,0.
PCT/JP2013/078915 2013-10-25 2013-10-25 Procédé de fabrication d'une boisson à base de thé WO2015059808A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2013/078915 WO2015059808A1 (fr) 2013-10-25 2013-10-25 Procédé de fabrication d'une boisson à base de thé

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2013/078915 WO2015059808A1 (fr) 2013-10-25 2013-10-25 Procédé de fabrication d'une boisson à base de thé

Publications (1)

Publication Number Publication Date
WO2015059808A1 true WO2015059808A1 (fr) 2015-04-30

Family

ID=52992445

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2013/078915 WO2015059808A1 (fr) 2013-10-25 2013-10-25 Procédé de fabrication d'une boisson à base de thé

Country Status (1)

Country Link
WO (1) WO2015059808A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007501604A (ja) * 2003-08-07 2007-02-01 デグサ　アクチエンゲゼルシャフト 飲料の安定した付香方法
JP2007061083A (ja) * 2005-05-20 2007-03-15 Kao Corp 精製緑茶抽出物の製造方法
JP2010213682A (ja) * 2009-02-20 2010-09-30 Kao Corp 精製茶抽出物の製造方法
JP2013230105A (ja) * 2012-04-27 2013-11-14 Ito En Ltd 茶飲料の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007501604A (ja) * 2003-08-07 2007-02-01 デグサ　アクチエンゲゼルシャフト 飲料の安定した付香方法
JP2007061083A (ja) * 2005-05-20 2007-03-15 Kao Corp 精製緑茶抽出物の製造方法
JP2010213682A (ja) * 2009-02-20 2010-09-30 Kao Corp 精製茶抽出物の製造方法
JP2013230105A (ja) * 2012-04-27 2013-11-14 Ito En Ltd 茶飲料の製造方法

Similar Documents

Publication Publication Date Title
JP4015631B2 (ja) 容器詰緑茶飲料の製造方法
TWI444143B (zh) Green tea beverage and its manufacturing method
US9968109B2 (en) Green tea extract composition
JP4065012B2 (ja) 加温販売用容器詰緑茶飲料及びその製造方法
JP5681367B2 (ja) 飲料用原料茶の製造方法
CN101675030A (zh) 纯化茶氨酸的方法
JP5698332B1 (ja) 飲料製造方法
JP4944252B2 (ja) 容器詰緑茶飲料及びその製造方法
JP6478099B2 (ja) 容器詰緑茶飲料
JP6184745B2 (ja) 茶飲料の製造方法
JP5718272B2 (ja) 茶飲料の製造方法
JP3884975B2 (ja) 茶飲料用原料の選定方法及び茶飲料の製造方法
WO2015059808A1 (fr) Procédé de fabrication d'une boisson à base de thé
JP4369464B2 (ja) 容器詰緑茶飲料及びその製造方法
WO2022210666A1 (fr) Procédé de production de liquide d'extraction de thé fermenté
TW201515577A (zh) 茶飲料之製造方法
JP6338845B2 (ja) 茶飲料またはコーヒー飲料の製造方法
JP5393225B2 (ja) ポリフェノール組成物含有飲料
JP2014212742A (ja) 飲料製造方法
JP7506282B1 (ja) 容器詰緑茶飲料の製造方法及び容器詰緑茶飲料のコク向上方法
JP7425592B2 (ja) 粉末緑茶抽出組成物
JP2019010042A (ja) 非重合体カテキン類含有組成物の製造方法
JP6801957B2 (ja) 高可溶性固形分濃度容器詰め緑茶飲料
JP5307649B2 (ja) 精製茶抽出物の製造方法
JP5385169B2 (ja) 茶抽出液の清澄化方法及び茶系飲料の製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 13896178

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: JP

122 Ep: pct application non-entry in european phase

Ref document number: 13896178

Country of ref document: EP

Kind code of ref document: A1