WO2022210666A1 - Procédé de production de liquide d'extraction de thé fermenté - Google Patents

Procédé de production de liquide d'extraction de thé fermenté Download PDF

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Publication number
WO2022210666A1
WO2022210666A1 PCT/JP2022/015329 JP2022015329W WO2022210666A1 WO 2022210666 A1 WO2022210666 A1 WO 2022210666A1 JP 2022015329 W JP2022015329 W JP 2022015329W WO 2022210666 A1 WO2022210666 A1 WO 2022210666A1
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Prior art keywords
fermented tea
tea extract
tannin
black tea
extract
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PCT/JP2022/015329
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English (en)
Japanese (ja)
Inventor
慎也 山本
寛 北條
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三井農林株式会社
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Priority to CN202280005273.8A priority Critical patent/CN116981363A/zh
Publication of WO2022210666A1 publication Critical patent/WO2022210666A1/fr

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    • 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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • 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
    • 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
    • A23F3/18—Extraction of water soluble tea constituents
    • 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

Definitions

  • the present invention relates to a method for producing fermented tea extract.
  • Fermented tea extract especially black tea extract
  • This phenomenon is peculiar to extracts of highly fermented tea leaves such as black tea, and the mechanism of its occurrence is known to be the formation of a complex between polymerized polyphenols and caffeine leached from tea leaves. .
  • Such a clouding phenomenon does not occur in organic solvents such as alcohol, and is peculiarly seen when tea leaves are extracted with a high-temperature aqueous medium, and it causes a significant deterioration in the appearance of tea beverages and tea extracts.
  • Conventionally, means for clarifying the fermented tea extract have been investigated.
  • Patent Document 1 discloses that black tea leaves are extracted with water at a temperature of 15 to 25 ° C., and the extraction is stopped when the sugar content of the extract reaches 2.0. , a method for producing a black tea extract that does not produce cloudiness is disclosed.
  • Patent Document 2 discloses a method for producing a black tea beverage that is less likely to be creamed down by centrifuging a black tea extract extracted at a low temperature after cooling at a low temperature.
  • Patent Document 3 describes a method of clarifying an alcohol solution containing an oolong tea extract using persimmon tannin and gelatin.
  • Patent Document 4 describes a method for clarifying a plant extract by adding persimmon tannin to a plant extract extracted with alcohol or a mixture of alcohol and water and removing the resulting precipitate.
  • Non-Patent Document 2 describes a technique of adding tannic acid to remove dregs derived from protein in wine and a technique of adding gelatin to reduce astringency caused by excessive polyphenols, with the aim of improving the quality of wine. It is
  • Patent Document 5 As a technology that utilizes the adsorption effect of persimmon tannin on tea ingredients, there is a method of selectively adsorbing and removing caffeine in a catechin solution using a water-insoluble gel obtained by oxidizing a persimmon tannin aqueous solution in the presence of oxygen.
  • Patent Document 6 a method of reducing caffeine by contacting persimmon tannin and caffeine-containing industrial waste food, and quickly turning industrial waste containing caffeine into fertilizer.
  • an object of the present invention is to provide a method for producing effectively clarified black tea extract while maintaining the original flavor of black tea.
  • the present inventors discovered that the addition of persimmon tannin to black tea extract strongly accelerates the clouding phenomenon of black tea extract. Furthermore, it was found that the white turbidity agglomerates and grows to the extent that it can be separated by keeping it for a certain period of time, and that a clear and good-flavored black tea extract can be obtained by separating and removing this agglomerate. Moreover, it was confirmed that this effect can be similarly obtained not only with persimmon tannin but also with grape seed tannin, apple tannin, and tannic acid. From these results, the inventors have found that the active ingredient in the present technology is condensed tannin or tannic acid containing at least a partial structure of either procyanidin or prodelphinidin in its structure, and have completed the present invention.
  • the present invention is as follows. [1] adding condensed tannin and/or tannic acid containing at least either procyanidin or prodelphinidin as a partial structure to a fermented tea extract obtained by extracting fermented tea leaves with an aqueous medium; holding for a certain period of time after the addition; A method for producing a fermented tea extract, comprising a step of removing aggregates generated by holding for a certain period of time. [2] The method for producing a fermented tea extract according to [1], wherein the condensed tannin has a gallate group in its structure.
  • a method for producing a fermented tea beverage characterized by using the fermented tea extract obtained by the production method according to any one of [1] to [6].
  • a method for producing fermented tea powder which comprises drying the fermented tea extract obtained by the production method according to any one of [1] to [6].
  • adding condensed tannin and/or tannic acid containing at least either procyanidin or prodelphinidin as a partial structure to a fermented tea extract obtained by extracting fermented tea leaves with an aqueous medium; A step of holding for a certain period of time after addition;
  • a method for clarification of fermented tea extract comprising a step of removing aggregates generated by holding for a certain period of time.
  • the present invention it is possible to provide a fermented tea extract that is effectively clarified while maintaining the original flavor of fermented tea. It is possible to In addition, the specific condensed tannin and/or tannic acid, which are the active ingredients of the present invention, have a partial structure similar to catechin polymers (polyphenols specific to fermented tea) contained in fermented tea, and have a bitter and astringent taste. Since the accompanying taste is similar, it has little effect on the original flavor of fermented tea.
  • the present invention will be described in detail below.
  • “%” indicates % by mass.
  • the numerical range of “lower limit to upper limit” means a numerical range of "more than the lower limit and less than the upper limit”.
  • the solids content in the liquid means Brix solids.
  • the active ingredient capable of promoting clouding of fermented tea is condensed tannin containing at least either procyanidin or prodelphinidin in its structure, or tannic acid.
  • condensed tannin containing at least either procyanidin or prodelphinidin in its structure, or tannic acid.
  • each may be used alone or in combination.
  • the condensed tannins in the present invention are compounds belonging to proanthocyanidins, and flavan-3-ol is used as a structural unit, and a structural unit is formed between the 4- and 8-positions or between the 4- and 6-position carbons thereof. It refers to polymers that are bonded together.
  • proanthocyanidins are known to generate anthocyanidins by breaking bonds between carbon atoms when heated with an inorganic acid such as hydrochloric acid.
  • the resulting anthocyanidins are cyanidins when the building blocks are of the catechol type and delphinidins when they are of the pyrogallol type.
  • procyanginsin and prodelphinidin Proanthocyanidins that produce such anthocyanidins are called procyanginsin and prodelphinidin, respectively.
  • Naturally occurring condensed tannins often do not have a single structural unit, and condensed tannins, which are one of the active ingredients of the technology of the present invention, have at least a partial structure of procyanidin or prodelphinidin in their structure.
  • condensed tannins which are one of the active ingredients of the technology of the present invention, have at least a partial structure of procyanidin or prodelphinidin in their structure.
  • apple tannin and grape seed tannin contain a procyanidin structure as a partial structure
  • persimmon tannin contains a procyanidin structure and a prodelphinidin structure as a partial structure.
  • grape tannin and persimmon tannin contain partial structures of procyanidin gallate and prodelphinidin gallate in which the hydroxyl group at the 3-position of flavan-3-ol is substituted with a gallate group.
  • a condensed tannin having a gallate group has a high clarification ability when applied to the production of a fermented tea extract, and can be particularly suitably used in carrying out the present invention.
  • condensed tannins containing prodelphinidin gallate in their structure can be particularly preferably used in terms of their effects.
  • a typical example thereof is persimmon tannin, and in the present invention, materials generally treated as "persimmon tannin” can be preferably used.
  • Persimmon-derived tannin is an astringent component contained in persimmon, and is mainly composed of four types of catechins (EGC: epigallocatechin, EGCg: epigallocatechin gallate, EC: epicatechin, ECg: epicatechin gallate).
  • Kakishibu is a reddish-brown liquid obtained by crushing and squeezing immature astringent persimmons, then fermenting and aging them. Kakishibu contains a large amount of persimmon tannin, and has long been used as a paint with antiseptic, insect-proof, and waterproof properties, and as a clarifier (refining agent) for sake due to its ability to bind to proteins.
  • persimmon tannin contains low-molecular-weight compounds such as organic acids, amino acids, and sugars. Therefore, in applying the present invention, these substances can be removed by, for example, an ultrafiltration membrane to reduce the influence on the flavor of the substance to be added.
  • the potency of persimmon tannin can be determined by a colloidal analysis method (analytical method prescribed by the National Tax Agency, revised in 2007).
  • persimmon tannin H-1 As a commercial product of persimmon tannin as described above, for example, “purified persimmon tannin H-1” (manufactured by Kametaro Iwamoto Honten, a product obtained by collecting a fraction with a molecular size of 10,000 or more with an ultrafiltration membrane) is used in the present invention. It can be preferably used in practice.
  • Other commercially available condensed tannins include, for example, apple tannins such as the “Applephenon” series (manufactured by BGG Japan Co., Ltd.) and grape seed tannins such as the “Gravinol” series (manufactured by Kikkoman Biochemifa Co., Ltd.). It can be used suitably.
  • condensed tannins tannins obtained from mimosa (wattle) and quebracho can also be used.
  • Tannic acid can be used as an active ingredient. Tannic acid is classified as a hydrolyzable tannin and is a compound registered as CAS number: 1401-55-4, which is obtained by extracting galls and galls of galls of plants belonging to the genus Nulde and fagaceous plants. Tannic acid is sold not only as a reagent by reagent manufacturers, but also as a food additive grade. For example, "tannic acid AL" (Fuji Chemical Industry) can be suitably used in the practice of the present invention. .
  • the raw material tea leaves in the production method of the present invention are fermented tea leaves (raw tea and finished tea) produced in a process including fermentation using harvested tea leaves (scientific name: Camellia sinensis) as raw materials.
  • Types of fermented tea leaves include Darjeeling, Assam, Nilgiri, Dimbula, Uva, Nuala Eliya, Kenya, Keemon, Red Oolong, Oriental Beauty, Wuyi Rock Tea, Daffodil, Tieguanyin, Golden Katsura, and Irodane. , Taiwan Tongding, etc., or a blend of two or more tea leaves can be used as a raw material.
  • Japanese tea leaves and oolong tea processed from varieties such as Yabukita, Benihomare, Benihikari, Benifuji and Benifuuki may also be used.
  • the production method of the present invention is particularly effective for fully fermented tea such as black tea.
  • the manufacturing method of the present invention can also be used for these.
  • commercially available tea leaves that are generally distributed may be used.
  • the fermented tea extract in the present invention means an extract obtained by extracting fermented tea as raw material tea leaves using an aqueous medium.
  • the extraction method include known methods such as a batch extraction method using a kneader or an extraction tank, and a column extraction method using an extraction tower.
  • the extraction conditions are appropriately selected depending on the type of raw tea leaves, the type of extraction machine, flavor design, etc. Up to 30 parts by weight is preferable in terms of extraction efficiency, manufacturing cost and quality.
  • the aqueous medium specifically means that most of it is water. It preferably contains 99% by mass or more, and most preferably contains 100% by mass of water.
  • the aqueous medium is preferably non-alcoholic, and when it contains alcohol, the alcohol content is preferably 5% by mass or less, more preferably 3% by mass or less, further preferably 1% by mass or less, and more preferably 1% by mass or less. More preferably 0.1 mass % or less, most preferably 0%. It should be noted that it is permissible for components other than water to be unavoidably mixed into the aqueous medium within the scope of the present invention.
  • Aqueous media are used in the temperature range of cold water to boiling water, and the technique of the present invention is particularly effective for extraction with hot water.
  • the temperature and time for extraction are not particularly limited, and may be appropriately set, for example, within the range of 5 to 100° C.
  • the present invention includes a treatment step of adding condensed tannin or tannic acid to the fermented tea extract to promote clouding.
  • the amount of condensed tannin or tannic acid added is 0.5% or more as a solid content relative to the solid content derived from tea leaves in the fermented tea extract (in this specification, it may be simply referred to as “tea solid content”). is preferably If the amount added is 0.5% or more, clouding is promoted, and the clouding component can be aggregated in a short period of time.
  • the clarification action depends on the amount added, but if it is too much, the flavor may be affected. Therefore, the addition amount is preferably 8.0% or less.
  • the amount of condensed tannin or tannic acid to be added is more preferably 1.0 to 6.0%, still more preferably 2.0 to 5.0%.
  • the effective concentration of condensed tannins and tannic acid may also be affected by the degree of fermentation and polyphenol content in the fermented tea. It is desirable to consider the amount to be added. On the other hand, if the concentration of tea solids in the fermented tea extract is too low, the speed of growth of aggregates will be slow, resulting in low efficiency.
  • the Brix solid concentration of the extract is preferably 0.2 to 30%, more preferably 1 to 20%, and still more preferably 1.5%. 5 to 10%.
  • the production method of the present invention includes a step of adding condensed tannins to the fermented tea extract and then holding the mixture for a certain period of time to agglomerate the cloudy substances.
  • the holding time in this case is preferably 0.5 to 24 hours, and if the holding time is within this range, the white turbid substance can grow and can be easily separated.
  • the holding time is more preferably 1 to 8 hours, more preferably 2 to 5 hours.
  • the temperature of the extract during holding is preferably 0 to 37°C. If the liquid temperature is 37° C. or lower, aggregation of white turbid substances proceeds, and removing them can increase the clarity of the extract. In addition, by keeping the liquid temperature at 0° C. or higher, it is possible to avoid the possibility of precipitation of necessary components due to supersaturation of components in the liquid due to freezing and thawing. Furthermore, the liquid temperature during holding is more preferably 0 to 25°C, and more preferably 0 to 15°C. By setting the liquid temperature within such a range, it is possible to suppress the influence on the original flavor of the fermented tea extract while allowing the cloudy matter to grow more efficiently. Since the binding force of the resulting aggregates is not very strong, it is preferable to leave the retained solution still or, if stirring, only gentle stirring, in order to suppress the re-dispersion of the aggregates.
  • the clarification efficiency can be improved by adjusting the pH of the retained fermented tea extract to a low value and treating it under acidic conditions.
  • the pH of the fermented tea extract preferably 2 to 5, more preferably 3 to 5, before adding condensed tannin or tannic acid
  • the amount of condensed tannin or tannic acid added can be reduced.
  • the fermented tea extract can be clarified more efficiently.
  • the fermented tea extract thus obtained is advantageous when applied to acidic fermented tea beverages.
  • fermented tea extract is more likely to produce turbidity under acidic conditions than under neutral conditions. Even tea beverages are less likely to become turbid and can be suitably used.
  • the production method of the present invention includes a step of removing cloudy substances grown by aggregation.
  • the removal of cloudy substances is carried out by separation from the fermented tea extract.
  • the separation method in this case may be any method as long as the fermented tea extract can be separated from the aggregates, and examples thereof include centrifugation, sedimentation, filtration, and the like.
  • the method using centrifugation is particularly efficient, including the fact that continuous processing is possible. , is preferably employed.
  • the conditions for separating aggregates may be appropriately set depending on the device used, but generally, the centrifugal force is 500 G or more, preferably 1000 G or more, more preferably 3000 G or more.
  • the device is preferred because it allows for high clarity of the supernatant obtained after centrifugation.
  • filtration methods such as cartridge filters, flannel filter cloth, filter plates, filter paper, and filter presses that use filter aids. It is recommended to filter In the case of sedimentation filtration, it is desirable to hold for a long time at a low temperature that does not freeze the extract.
  • the fermented tea extract obtained by the production method of the present invention can be added to various beverages and foods regardless of its use. , in particular, can be suitably used for beverages packed in transparent containers. At that time, additives that can be used in various foods as necessary, such as sweeteners, coloring agents, preservatives, thickening stabilizers, antioxidants, emulsifiers, flavoring agents, pH adjusters, nutritional enhancers, etc. may be appropriately selected and blended.
  • fermented tea extract obtained by the production method of the present invention, Since the fermented tea ingredients can be blended at a high concentration, the full-fledged flavor inherent in fermented tea can be obtained.
  • the fermented tea extract obtained by the production method of the present invention can maintain clarity even when the concentration is high, it can be suitably used for preparing concentrated fermented tea beverages.
  • a concentrated type fermented tea beverage is a tea beverage that is diluted and used for drinking. Concentrates that are diluted two-fold for drinking are included.
  • concentration means that the concentration is higher than the drinking concentration, and if a known method for obtaining a concentrated extract is used, the operation of concentration is not necessarily required.
  • the fermented tea extract of the present invention can be used to prepare dessert foods such as jelly. Furthermore, by drying the fermented tea extract obtained by the production method of the present invention, instant powdered fermented tea that dissolves clearly even in cold water can be obtained.
  • a known means such as spray drying or freeze drying may be used.
  • ⁇ Measurement method of turbidity> The temperature of the test solution is adjusted to 25 ° C., and a turbidimeter (trade name: Turbidmator TN100IR, manufacturer: EUTECH INSTRUMENTS) is used, nephelometric method (ISO 7027 compliant nephelometric method (90 °)) using formazin standard solution. Nephelometric turbidity, expressed in the unit "NTU" (Nephelometric Turbidity Unit), was measured by.
  • NTU Nephelometric Turbidity Unit
  • 50 NTU or less is ⁇ (excellent clarity)
  • 50 NTU or more and less than 500 NTU is ⁇ (high clarity)
  • 500 NTU or more and less than 1000 NTU is ⁇ (weak turbidity)
  • 1000 NTU or more is ⁇ (strong turbidity).
  • ⁇ Sensory evaluation method Sensory evaluation was carried out by five expert panelists who were trained to identify flavors and offensive odors and to identify their concentrations. The evaluation focuses on the aroma and taste of black tea, and when Comparative Example 1 (control) is set to 0 points, -3 points (low evaluation) to 0 points (equivalent) to +3 points (high evaluation) relative. Scored by comparison.
  • the evaluation scores of 5 people are averaged, and the average score is -0.5 or more ⁇ (no difference from the control or excellent), -1.0 or more and less than -0.5 ⁇ (almost the same as the control ), ⁇ 1.5 or more and less than ⁇ 1.0 was evaluated as ⁇ (slightly inferior to control), and less than ⁇ 1.5 was evaluated as ⁇ (clearly inferior to control).
  • turbidity evaluation is ⁇ and both aroma and taste evaluation are 0 or more and at least one is ⁇
  • turbidity evaluation is ⁇ and both aroma and taste evaluation are ⁇
  • turbidity evaluation is ⁇ and Either the aroma or taste evaluation is ⁇ or higher and the other is ⁇
  • the turbidity evaluation is ⁇ and both the aroma and taste evaluation are ⁇ or higher
  • the turbidity evaluation is ⁇ and either the aroma or taste evaluation Kaga is ⁇ or higher and one is ⁇ , or turbidity evaluation is ⁇ or higher and both aroma and taste evaluation are ⁇ , or turbidity evaluation is ⁇ and both aroma and taste evaluation are ⁇ or higher
  • Turbidity Evaluation is ⁇ , or at least one of the evaluation of aroma and taste is ⁇
  • ⁇ Comparative Example 1-3 Separate 40 g of the black tea extract of Comparative Example 1-1, and add tannase (trade name: tannase, manufacturer: Mitsubishi Chemical Foods Co., Ltd., titer: 500 U / g) to the tea solid content of the black tea extract at 20 U / g. (40 mg to 40 g of black tea extract), reacted at room temperature for 2 hours, then heated in a boiling water bath until the reaction solution reached 90 ° C. to deactivate the enzyme, tannase treatment method A black tea extract of Comparative Example 1-3 was obtained.
  • tannase trade name: tannase, manufacturer: Mitsubishi Chemical Foods Co., Ltd., titer: 500 U / g
  • Example 1-1 Separate 40 g of the black tea extract of Comparative Example 1-1, purified persimmon tannin (trade name: membrane separation purified persimmon tannin H-1, manufacturer: Kametaro Iwamoto Co., Ltd., solid content: 3.0%, by colloidal titration method Tannin titer: 140) was added so that the solid content of purified persimmon tannin was 3.0% with respect to the tea solid content of the black tea extract, and was maintained at room temperature (20 ° C.). The cloudy material grew into aggregates. After 3 hours from the addition, it was treated with a centrifuge (swing rotor type) at 1500 G for 10 minutes to precipitate the aggregates, and the supernatant was recovered to obtain the black tea extract of Example 1-1 of the present invention. rice field.
  • purified persimmon tannin trade name: membrane separation purified persimmon tannin H-1, manufacturer: Kametaro Iwamoto Co., Ltd., solid content: 3.0%, by colloidal titration method Tan
  • Example 1-1 and Comparative Examples 1-1 to 1-4 above were evaluated for turbidity, tannin, and flavor by the methods described above.
  • the pH and solid concentration (Brix solid concentration: %) were measured by a generally known method.
  • the turbidity, flavor, etc. of the black tea extract adjusted to have a Brix solid concentration of 2.0% were comprehensively evaluated.
  • Example 1 As shown in Table 1, in the method of centrifuging the extract at low temperature after low-temperature storage (Comparative Example 1-2) and the method of treating with tannase (Comparative Example 1-3), which are conventional techniques for suppressing cloudiness, The effect of reducing cloudiness was insufficient. In addition, although the method of extracting at low temperature (Comparative Examples 1-4) yielded an extract without turbidity, it lacked the sharp bitter and astringent taste characteristic of black tea, and the original flavor of black tea was not maintained. On the other hand, in the method of adding persimmon tannin according to the present invention (Example 1-1), cloudiness was remarkably removed, and almost no effect on flavor was observed. In Example 1-1, centrifugation was performed in the same manner as in Comparative Example 1-2. It was thought that this was because a sufficient difference in specific gravity occurred.
  • Test Example 2 Since it was confirmed in Test Example 1 that a clear black tea extract can be obtained by adding persimmon tannin, it was confirmed whether materials other than persimmon tannin would have the same effect.
  • the persimmon tannin added in Example 1-1 of Test Example 1 was changed as follows, and the temperature during holding was changed to 6 ° C. under the same conditions as in Example 1-1 of Test Example 1, Black tea extracts of Comparative Example 2-1 and Examples 2-1 to 2-4 were obtained from the black tea extract of Comparative Example 1-1. No additive was used in Comparative Example 2-1.
  • Example 2-1 purified persimmon tannin (trade name: membrane separation purified persimmon tannin H-1, manufacturer: Kametaro Iwamoto Co., Ltd., solid content: 3.0%, tannin titer by colloidal titration method: 140 ) was used.
  • Example 2-2 tannic acid (product name: tannic acid AL, manufacturer: Fuji Chemical Industry Co., Ltd.) was used.
  • apple tannin product name: APPLEPHENON (registered trademark), model number: APE-018P, manufacturer: BGG JAPAN) was used.
  • grape seed tannin product name: Gravinol-SE, manufacturer: Kikkoman Biochemifa was used.
  • Example 2-1 similarly to Example 1-1 of Test Example 1, purified persimmon tannin (trade name: Membrane-separated and purified persimmon tannin H-1, manufacturer: Kametaro Iwamoto Co., Ltd.) was used. Table 2 shows the results of evaluating the turbidity and the like of these black tea extracts.
  • persimmon tannin trade name: Membrane-separated and purified persimmon tannin H-1, manufacturer: Kametaro Iwamoto Co., Ltd.
  • Comparative Example 3-1 was prepared by adding the condensed tannin to the black tea extract obtained in the same manner as in Comparative Example 1-1 of Test Example 1.
  • the black tea extract obtained in the same manner as in Comparative Example 1-1 of Test Example 1 was held for 1, 2, 3, 4, and 5 hours after the addition of condensed tannin, and the temperature during holding was
  • the black tea extracts of Examples 3-1 to 3-5 were obtained by operating under the same conditions as in Example 1-1 of Test Example 1 except that the temperature was 6°C. Table 3 shows the results of evaluating turbidity and the like for these.
  • the retention time is preferably 1 hour or longer, more preferably 2 hours or longer, and more preferably 3 hours or longer.
  • the influence of flavor deterioration during holding is small as long as it is held at a low temperature. was taken.
  • Test Example 4 The influence of the amount of condensed tannin added was investigated. Except that the amount of condensed tannin added was 0.0, 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, 8.0%, and the temperature during holding was 6 ° C. was operated under the same conditions as in Example 1-1 of Test Example 1 to obtain black tea extracts of Comparative Example 4-1 and Examples 4-1 to 4-7, respectively. Table 4 shows the results of a comprehensive evaluation of these in terms of turbidity, flavor, and the like.
  • the turbidity improving effect was observed in all the tested ranges of temperature during holding, but the treatment at low temperature showed lower turbidity and good clarity. Especially in the examples treated at 6° C. and 15° C., there was no turbidity visually.
  • the refined persimmon tannin was added so that the solid content was 5.0% with respect to the tea solid content of the liquid, and the mixture was maintained at 6°C.
  • the centrifuge (swing rotor type) is centrifuged at 1500 G for 10 minutes to precipitate aggregates of cloudy substances, the supernatant is collected, and the black tea extract B (Brix solid concentration: 1.88%, tannin: 362 mg/100 mL).
  • 24 g of ion-exchanged water and 0.1 g of sodium bicarbonate were added to 182 g of this black tea extract B to prepare a pH of 6.00 and a tannin concentration of 320 mg/100 mL.
  • Example 6-1 As a result, it was evaluated that the diluted solution had no turbidity, exhibited a vivid reddish orange color typical of black tea, and had a refreshing astringency and a gorgeous aroma inherent in black tea. Further, even when the undiluted sugar-free black tea beverage for 4-fold dilution of Example 6-1 was directly poured into a cup containing crushed ice, cloudiness did not occur.
  • the refined persimmon tannin was added so that the solid content was 3.0% with respect to the tea solid content of the liquid, and the mixture was maintained at 6°C.
  • the centrifuge (swing rotor type) is centrifuged at 1500 G for 10 minutes to precipitate aggregates of cloudy substances, and the supernatant is recovered, and the black tea extract D (tannin: 407.6 mg/100 mL).
  • To 86 g of this black tea extract D was added 9.8 g of grapefruit concentrated clear juice (5.1 times concentrated product), 50 g of fructose-glucose liquid sugar, 0.4 g of citric acid, 0.2 g of trisodium citrate, and 0.75 g of flavor.
  • Example 7-1 grapefruit tea containing 10% fruit juice, Brix solid concentration: 9.07%, tannin content 68.9 mg/100 mL.
  • black tea extract E was obtained by subjecting black tea extract C to tannase treatment under the same conditions as in Comparative Example 1-3 of Test Example 1.
  • a fruit tea of Comparative Example 7-1 was obtained in the same manner as in Example 7-1 except that the extract D was changed to this extract E. After refrigerating for 4 days from the production of these, sensory evaluation was carried out by 5 expert panelists.
  • the fruit tea of Example 7-1 has no turbidity (NTU33), exhibits a bright orange color typical of black tea, and is evaluated as having a good flavor in which the flavor of grapefruit juice, the astringency inherent in black tea, and the gorgeous aroma are in harmony. rice field.
  • the fruit tea of Comparative Example 7-1 was evaluated to be inferior in clarity (NTU109), and the flavor derived from black tea was also weaker than the fruit tea of Example 7-1.
  • Test Example 8 200 g of black tea extract B prepared in Test Example 6 was taken, concentrated to about 40 g with a rotary evaporator, and freeze-dried overnight with a freeze dryer. The freeze-dried product after drying was ground in a mortar to obtain a powdered instant powdered black tea of Example 8-1. To 0.75 g of the instant powdered black tea of Example 8-1, 200 g of deionized water at room temperature was added and dissolved to prepare a black tea beverage, which was subjected to sensory evaluation by five expert panelists.
  • this black tea beverage was evaluated as having no turbidity (1.7 NTU), exhibiting a vivid reddish orange color typical of black tea, and having a refreshing astringency and a beautiful aroma inherent in black tea.
  • the instant powdered black tea of Example 8-1 was rapidly dissolved in cold water, and had superior characteristics to conventional instant powdered black tea in terms of water color and cold water solubility upon dissolution. rice field.
  • the oolong tea extract A is cooled to 6° C., and purified persimmon tannin (trade name: membrane separation purified persimmon tannin H-1, manufacturer: Kametaro Iwamoto Co., Ltd., solid content: 3.0%) is added to the oolong tea extract.
  • purified persimmon tannin trade name: membrane separation purified persimmon tannin H-1, manufacturer: Kametaro Iwamoto Co., Ltd., solid content: 3.0%
  • Refined persimmon tannin was added so that the solid content was 0.5%, 1.0%, 2.0% and 3.0% with respect to the tea solid content, and kept at 6°C.
  • the mixture was centrifuged at 1200 G for 10 minutes in a centrifuge (swing rotor type) to collect the supernatant to obtain the oolong tea extract of the present invention (Examples 10-1 to 10-4). .
  • An oolong tea extract of Comparative Example 10-1 was prepared in the same manner without adding persimmon tannin.
  • 15 U of tannase (trade name: tannase, manufacturer: Mitsubishi Chemical Foods Co., Ltd., titer: 500 U/g) was added to oolong tea extract A per 1 g of tea solids and allowed to stand at 6 ° C. for 18 hours. After the reaction, the mixture was centrifuged under the same conditions as above, and the supernatant was used as the oolong tea extract of Comparative Example 10-2.
  • the oolong tea extracts of these comparative examples and examples were mixed with ion-exchanged water and appropriately added with ion-exchanged water and sodium bicarbonate to adjust pH to 5.80 and Brix solid concentration to 0.6%.
  • ⁇ Measurement method of turbidity> The temperature of the test solution is adjusted to 25 ° C., and a turbidimeter (trade name: Turbidmator TN100IR, manufacturer: EUTECH INSTRUMENTS) is used, nephelometric method (ISO 7027 compliant nephelometric method (90 °)) using formazin standard solution. Nephelometric turbidity, expressed in the unit "NTU" (Nephelometric Turbidity Unit), was measured by.
  • NTU Nephelometric Turbidity Unit
  • 100 NTU or less is ⁇ (excellent clarity)
  • 100 NTU or more and less than 150 NTU is ⁇ (high clarity)
  • 150 NTU or more and less than 200 NTU is ⁇ (weak turbidity)
  • 200 NTU or more is ⁇ (strong turbidity).

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  • 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

Dans la présente invention, un tanin condensé comprenant au moins de la procyanidine ou de la prodelphinidine en tant que structure partielle et/ou un acide tannique est ajouté à un liquide d'extraction de thé fermenté. Lorsqu'on laisse le mélange reposer pendant une certaine période de temps, une substance blanche trouble se développe et forme une masse. En retirant cette masse par centrifugation ou analogue, un extrait de thé fermenté limpide dans lequel l'arôme de thé fermenté d'origine est préservé est obtenu. Cet extrait de thé fermenté peut être utilisé pour des boissons à base de thé fermenté et peut également être séché pour être transformé en un thé fermenté en poudre instantanée.
PCT/JP2022/015329 2021-03-29 2022-03-29 Procédé de production de liquide d'extraction de thé fermenté WO2022210666A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6152270A (ja) * 1984-08-20 1986-03-14 Aoyama Yukie 植物成分エキス酒の製造法
JPS645451A (en) * 1987-06-09 1989-01-10 Gen Foods Corp Production clear thickned tea extract
JPH06269246A (ja) * 1993-03-18 1994-09-27 Pokka Corp 茶飲料及びその製造方法
JP7074418B1 (ja) * 2021-03-29 2022-05-24 三井農林株式会社 発酵茶抽出液の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6152270A (ja) * 1984-08-20 1986-03-14 Aoyama Yukie 植物成分エキス酒の製造法
JPS645451A (en) * 1987-06-09 1989-01-10 Gen Foods Corp Production clear thickned tea extract
JPH06269246A (ja) * 1993-03-18 1994-09-27 Pokka Corp 茶飲料及びその製造方法
JP7074418B1 (ja) * 2021-03-29 2022-05-24 三井農林株式会社 発酵茶抽出液の製造方法

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