JP2004187613A - Method for producing tea-based drink - Google Patents
Method for producing tea-based drink Download PDFInfo
- Publication number
- JP2004187613A JP2004187613A JP2002361576A JP2002361576A JP2004187613A JP 2004187613 A JP2004187613 A JP 2004187613A JP 2002361576 A JP2002361576 A JP 2002361576A JP 2002361576 A JP2002361576 A JP 2002361576A JP 2004187613 A JP2004187613 A JP 2004187613A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- producing
- metal salt
- polymer catechins
- based beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【0001】
【発明の属する技術分野】
本発明は非重合体カテキン類を高濃度に含有する茶系飲料に関する。
【0002】
【従来の技術】
非重合体カテキン類の効果としてはコレステロール上昇抑制剤やαアミラーゼ活性阻害剤などにおいて、その生理的な有益性が報告されている(例えば、特許文献1、特許文献2参照。)。
一方、これらの生理効果を発現させるには一定量以上の非重合体カテキン類を摂取する必要がある。そこでこの目的を達成する容器詰飲料として非重合体カテキン類を高濃度で配合した飲料について開発が行われてきた。例えば非重合体カテキン類の非エピ体カテキン類とエピ体カテキン類の比率を調整することで保存安定性を維持する方法(例えば、特許文献3参照。)や環状デキストリンにより透明性を発現する方法(例えば、特許文献4参照。)などがある。
ヒドロキシカルボン酸の茶系飲料への配合目的としては、pH安定剤、保存安定剤等が挙げられる。具体的には、ヒドロキシカルボン酸を飲料の製造時に使用する方法としては、天然型カテキン類を良好に保存する目的で茶抽出液または抽出用水にヒドロキシカルボン酸を添加する方法(例えば、特許文献5参照。)やタンニンの浸出量が少ない緑茶飲料の製造の為にヒドロキシカルボン酸を溶解した溶液を用いて緑茶葉から抽出する方法(例えば、特許文献6参照。)などが開示されている。
【0003】
【特許文献1】
特開昭60−156614号公報
【特許文献2】
特開平3−133928号公報
【特許文献3】
特開2002−142677号公報
【特許文献4】
特開2002−238518号公報
【特許文献5】
特開2002−84973号公報
【特許文献6】
特開平2−13348号公報
【0004】
【発明が解決しようとする課題】
ヒドロキシカルボン酸を茶系飲料へ配合する場合、一般的に、ヒドロキシカルボン酸ナトリウム塩を添加する。ナトリウム中和塩を配合したときの問題点として、製造直後と流通後を想定した保存試験後のpHに変化があることが判った。このpH変化を防止する方法としてヒドロキシカルボン酸ナトリウムの代りに茶抽出液にヒドロキシカルボン酸を配合した後、アルカリ金属塩で中和するとpH調節後の変動を抑制できることが見出された。
しかしながら、ヒドロキシカルボン酸を茶抽出液に添加するとpHが3以下になる。更に、その後の中和工程も含めると、二度の大きなpHの変動を与える。このpHの大きな変動は、茶抽出液の各成分に多大な化学変化を強いると考えられる。
茶系飲料の風味の観点でみると、従来のカテキン類やタンニンが比較的少ない領域での使用の場合、茶抽出液にヒドロキシカルボン酸を添加しても風味に特に影響がなかった。一方、生理作用を発現させるために、高濃度に非重合体カテキン類を配合した飲料においては、ヒドロキシカルボン酸添加による風味の悪化が著しく、高濃度に非重合体カテキン類を配合した飲料を製造する上で、大きな課題であった。
本発明の目的は、高濃度の非重合体カテキン類を含有する茶系飲料の製造において、ヒドロキシカルボン酸の配合による保存時のpH変化を抑えると共に、風味の悪化を抑えた飲料の製造方法を提供することにある。
【0005】
【課題を解決するための手段】
本発明者は、高濃度の非重合体カテキン類を含有する容器詰飲料の製造において、ヒドロキシカルボン酸を中和後に茶抽出液に添加することにより、風味の悪化をおこすことなく、保存時のpH変化を抑えられることを見出した。
【0006】
本発明は、ヒドロキシカルボン酸をアルカリ金属塩又はアルカリ土類金属塩で中和した後に、茶抽出液に配合することを特徴とする溶解状態にある非重合体カテキン類を0.092〜0.5重量%含有する茶系飲料の製造方法を提供するものである。
【0007】
【発明の実施の形態】
本発明におけるヒドロキシカルボン酸とは、長期保存時のpH安定化の目的で配合されるものを指し、具体的には、アスコルビン酸、エリソルビン酸、クエン酸などがあり、特に、アスコルビン酸又はエリソルビン酸が好適である。
アルカリ金属塩又はアルカリ土類金属塩としては、具体的には、炭酸水素ナトリウム、水酸化ナトリウム、ポリリン酸ナトリウム、水酸化カリウムなどがあり、特に、炭酸水素ナトリウムが風味の観点から好適である。
【0008】
本発明の茶系飲料の製造方法においては、ヒドロキシカルボン酸を緑茶抽出液への添加の前に予め中和させておく必要がある。
中和方法としては、ヒドロキシカルボン酸とアルカリ金属塩又はアルカリ土類金属塩の水溶液を混合する方法と、ヒドロキシカルボン酸又はアルカリ金属塩もしくはアルカリ土類金属塩の水溶液に固体状態のアルカリ金属塩もしくはアルカリ土類金属塩又はヒドロキシカルボン酸を混合する方法が挙げられる。
中和時のpHは温度20℃での測定において5.0〜6.5がよく、好ましくは5.5〜6.5がよい。
中和時のおけるヒドロキシカルボン酸の水溶液中の濃度としては、4〜20重量%、好ましくは、4〜12重量%、特に好ましくは、6〜10重量%である。
本発明の茶系飲料の製造方法においては、ヒドロキシカルボン酸を中和して茶抽出液に添加することが必須であるが、これに併用する形でヒドロキシカルボン酸のアルカリ金属塩又はアルカリ土類金属塩などを配合することも可能である。
【0009】
本発明で非重合体カテキン類とは、カテキン、ガロカテキン、カテキンガレート及びガロカテキンガレートなどの非エピ体カテキン類とエピカテキン、エピガロカテキン、エピカテキンガレート及びエピガロカテキンガレートなどのエピ体カテキン類をあわせての総称である。
【0010】
本発明に使用する非重合体カテキン類は、Camellia属、例えばC. sinensis 、C. assamica、やぶきた種及びそれらの雑種から得られる茶葉から製茶された茶葉から水や熱水、抽出助剤を添加した水溶液で抽出することができる。当該の製茶された茶葉には、煎茶、番茶、玉露、てん茶、釜炒り茶などの緑茶と総称される不発酵茶類がある。
また総称して烏龍茶と呼ばれる鉄観音、色種、黄金桂、武夷岩茶などの不発酵茶、紅茶とよばれるダージリン、アッサム、スリランカなどの発酵茶類がある。
【0011】
茶を抽出する方法については、攪拌抽出など従来の方法により行う。但し、抽出時の水にあらかじめアスコルビン酸ナトリウムなどの有機酸類の塩を酸化安定性の観点から添加することができる。また煮沸脱気や窒素ガス等の不活性ガスを通気して溶存酸素を除去しつついわゆる非酸化的雰囲気下で抽出する方法を併用してもよい。
【0012】
本発明の飲料の製造方法においては、緑茶葉の抽出液のみを使用する方法の他に、緑茶抽出物の濃縮物や緑茶抽出物の精製物を使用してもよい。これらは、茶葉から水もしくは水溶性有機溶媒により抽出された抽出物を濃縮したものや精製したもの、あるいは抽出された抽出物を直接精製したものである。
市販品としては三井農林(株)「ポリフェノン」、伊藤園(株)「テアフラン」、太陽化学(株)「サンフェノン」などがあり、これらを使用することもできる。ここでいう緑茶抽出物の精製物の形態としては、固体、水溶液、スラリー状など種々のものが挙げられる。
【0013】
本発明の茶系飲料の製造方法では、ヒドロキシカルボン酸を中和した溶液を茶抽出液に配合した後のpHは5.0〜6.5が良く、5.5〜6.5が好ましい。このpH範囲であると、非重合体カテキン類を高濃度で含有していても製造時の風味の悪化が起らず、アルカリ金属塩又はアルカリ土類金属塩による塩味が感じられないなど風味への影響もなく好ましい。本発明の効果は抽出液中の旨味成分が豊富な緑茶抽出液でその効果をもっとも発揮する。
【0014】
本発明の非重合体カテキン類はエピガロカテキンガレート、ガロカテキンガレート、エピガロカテキン及びガロカテキンからなるガロ体と、エピカテキンガレート、カテキンガレート、エピカテキン及びカテキンからなる非ガロ体に分類することができる。ガロ体総量は、常に、非ガロ体総量を上回っているのが茶抽出液においてもまた緑茶抽出物の濃縮物においても天然の緑茶葉の組成を維持しているという点において好ましい。
【0015】
また、本発明の非重合体カテキン類のカテキンガレート、エピカテキンガレート、ガロカテキンガレート及びエピガロカテキンガレートからなるガレート体の全非重合体カテキン類中での割合は、非重合体カテキン類の生理効果の有効性上、45重量%以上であることが好ましい。
【0016】
本発明の茶系飲料中には、非重合体であって水に溶解状態にある非重合体カテキン類を、0.092〜0.5重量%含有するが、好ましくは0.1〜0.4重量%、更に好ましくは0.11〜0.3重量%、特に好ましくは0.12〜0.3重量%含有する。
この範囲にあると多量の非重合カテキン類を容易に取り易く、強烈なにがみ、渋味、強い収斂性が生じない。また苦味抑制剤などを加えると更に一層飲用し易くなり好ましい。
【0017】
本発明の茶系飲料に配合する苦味抑制剤としては、サイクロデキストリン等が好ましい。サイクロデキストリンとしては、α−、β−、γ−サイクロデキストリン及び分岐α−、β−、γ−サイクロデキストリンが使用できる。サイクロデキストリンは飲料中に0.01〜0.5重量%、好ましくは0.01〜0.3重量%含有するのがよい。
【0018】
茶系飲料のpHは、20℃で5.0〜6.5、好ましくは5.5〜6.5とするのが非重合体カテキン類の化学的安定性の点で好ましい。
【0019】
本発明の容器詰飲料には、茶由来の成分にあわせて、処方上添加する成分として、酸化防止剤、香料、各種エステル類、有機酸類、有機酸塩類、無機酸類、無機酸塩類、無機塩類、色素類、乳化剤、保存料、調味料、甘味料、酸味料、果汁エキス類、野菜エキス類、花蜜エキス類、品質安定剤などの添加剤を単独、あるいは併用して配合してもよい。
【0020】
例えば甘味料としては、砂糖、ぶどう糖、果糖、異性化液糖、グリチルリチン、ステビア、アスパラテーム、フラクトオリゴ糖、ガラクトオリゴ糖などが挙げられる。酸味料としては、天然成分から抽出した果汁類やフマル酸、リン酸が挙げられる。飲料中に0.0001〜0.5重量%、好ましくは0.0001〜0.3重量%含有するのがよい。
無機酸類、無機酸塩類としてはリン酸、リン酸二ナトリウム、メタリン酸ナトリウムなどが挙げられる。飲料中に0.0001〜0.5重量%、好ましくは0.0001〜0.3重量%含有するのがよい。
【0021】
本発明の茶系飲料に使用される容器は、一般の飲料と同様にポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、金属缶、金属箔やプラスチックフィルムと複合された紙容器、瓶などの通常の形態で提供することができる。ここでいう容器詰飲料とは希釈せずに飲用できるものをいう。
【0022】
また本発明の茶系飲料は、例えば、金属缶のように容器に充填後、加熱殺菌できる場合にあっては食品衛生法に定められた殺菌条件で製造される。PETボトル、紙容器のようにレトルト殺菌できないものについては、あらかじめ上記と同等の殺菌条件、例えばプレート式熱交換器などで高温短時間殺菌後、一定の温度迄冷却して容器に充填する等の方法が採用される。また無菌下で、充填された容器に別の成分を配合して充填してもよい。
【0023】
【実施例】
カテキン類の測定
フィルター(0.8μm)でろ過し、次いで蒸留水で希釈した容器詰飲料を、島津製作所製、高速液体クロマトグラフ(型式SCL−10AVP)を用い、オクタデシル基導入液体クロマトグラフ用パックドカラム L−カラムTM ODS(4.6mmφ×250mm:財団法人 化学物質評価研究機構製)を装着し、カラム温度35℃でグラジエント法により行った。移動相A液は酢酸を0.1mol/L含有の蒸留水溶液、B液は酢酸を0.1mol/L含有のアセトニトリル溶液とし、試料注入量は20μL、UV検出器波長は280nmの条件で行った。
【0024】
pHの測定
pHメーターは、東亜ディーケーケー(株)製HM−30Gを用い、20℃で測定した。校正は標準液(堀場製作所(株))のpH4(フタル酸塩、20℃、4.00)、pH7(中性燐酸塩、20℃、6.88)を使用した。
【0025】
実施例1
表1に示す製造方法により、非重合体カテキン類濃度へのアスコルビン酸の影響を調べた。なお緑茶抽出液は、次のようにして製造した。65℃に加温した3000gの湯中に煎茶葉を100g加え、穏やかに攪拌しながら5分間抽出を行った。抽出後は速やかに室温まで冷却し、二枚重ねの2号ろ紙にて濾過を行い濾過液を得た。得られた緑茶抽出液の非重合体カテキン類含有量は、0.236重量%であった。
【0026】
また、風味は、次の評価点の基準に従って味覚パネル10名により評価した。
評価点
5:おいしい
4:ややおいしい
3:どちらでもない
2:ややおいしくない
1:おいしくない
風味評価
○:平均評価点4.0以上
△:平均評価点2.1〜3.9
×:平均評価点2.0以下
【0027】
【表1】
【0028】
パネラー10名による飲用試験の結果、アスコルビン酸を使用しかつ非重合体カテキン類を高濃度で配合した飲料(d)は、緑茶と異なる風味が感じられ、清涼感が失われていた。一方、本発明品である(a)は問題のないものであった(表1)。
【0029】
実施例2
実施例1と同様にして容器詰飲料を製造し、経時変化を調べた。
【0030】
【表2】
【0031】
緑茶抽出物であるポリフェノンHGを使用し、アスコルビン酸を使用した本発明品である(e)は、アスコルビン酸ナトリウム配合品である比較品(f)に比べ保存後のpH低下が抑えられ、風味もよいことを認めた(表2)。
【0032】
上記本発明品(e)と同様の処方により緑茶葉をそれぞれ烏龍茶葉、紅茶葉に変えて、烏龍茶葉抽出液、紅茶葉抽出液を製造し、飲料に製造後、風味評価並びにpH保存評価を行ったところ、両者とも風味の問題が解決し、pH変動も抑えられた。
【0033】
【発明の効果】
非重合体カテキン類を高濃度で配合した飲料において、中和したアスコルビン酸を配合することで、風味がよく、長時間保存時のpH変化の少ない容器詰飲料を得ることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a tea beverage containing a high concentration of non-polymer catechins.
[0002]
[Prior art]
As the effects of non-polymer catechins, physiological benefits of cholesterol elevation inhibitors, α-amylase activity inhibitors, and the like have been reported (for example, see Patent Documents 1 and 2).
On the other hand, in order to exert these physiological effects, it is necessary to ingest a certain amount or more of non-polymer catechins. Therefore, beverages containing non-polymer catechins at a high concentration have been developed as packaged beverages that achieve this purpose. For example, a method of maintaining the storage stability by adjusting the ratio of non-epimeric catechins to non-epitopic catechins of non-polymer catechins (for example, see Patent Document 3) or a method of expressing transparency by using cyclic dextrin (For example, see Patent Document 4).
Examples of the purpose of blending the hydroxycarboxylic acid with the tea-based beverage include a pH stabilizer and a storage stabilizer. Specifically, as a method of using hydroxycarboxylic acid at the time of producing a beverage, a method of adding hydroxycarboxylic acid to a tea extract or water for extraction for the purpose of preserving natural catechins (for example, Patent Document 5) And a method of extracting green tea leaves from a green tea leaf using a solution in which a hydroxycarboxylic acid is dissolved in order to produce a green tea beverage with a small amount of tannin leaching (see, for example, Patent Document 6).
[0003]
[Patent Document 1]
JP-A-60-156614 [Patent Document 2]
Japanese Patent Application Laid-Open No. 3-13928 [Patent Document 3]
JP 2002-142677 A [Patent Document 4]
JP 2002-238518 A [Patent Document 5]
Japanese Patent Application Laid-Open No. 2002-84773 [Patent Document 6]
JP-A-2-13348
[Problems to be solved by the invention]
When adding hydroxycarboxylic acid to a tea-based beverage, a hydroxycarboxylic acid sodium salt is generally added. As a problem when the sodium neutralized salt was blended, it was found that there was a change in pH after a storage test assuming immediately after production and after distribution. As a method of preventing this pH change, it has been found that the fluctuation after pH adjustment can be suppressed by adding a hydroxycarboxylic acid to a tea extract instead of sodium hydroxycarboxylate and then neutralizing the mixture with an alkali metal salt.
However, when hydroxycarboxylic acid is added to the tea extract, the pH drops to 3 or less. In addition, including the subsequent neutralization step results in two large pH fluctuations. It is considered that such a large fluctuation in pH imposes a great chemical change on each component of the tea extract.
From the viewpoint of the flavor of the tea-based beverage, in the case where the conventional catechins and tannins are used in a relatively low region, adding the hydroxycarboxylic acid to the tea extract did not particularly affect the flavor. On the other hand, in beverages containing non-polymer catechins at a high concentration in order to express physiological effects, the flavor is significantly deteriorated due to the addition of hydroxycarboxylic acid, and beverages containing non-polymer catechins at a high concentration are manufactured. This was a major challenge in doing so.
An object of the present invention is to provide a method of producing a tea beverage containing a high concentration of non-polymer catechins, in which a change in pH during storage due to the addition of a hydroxycarboxylic acid is suppressed and a deterioration in flavor is suppressed. To provide.
[0005]
[Means for Solving the Problems]
The present inventor, in the production of packaged beverages containing a high concentration of non-polymer catechins, by adding hydroxycarboxylic acid to the tea extract after neutralization, without causing deterioration of flavor, during storage It has been found that the pH change can be suppressed.
[0006]
The present invention provides a non-polymer catechin in a dissolved state, which is prepared by neutralizing a hydroxycarboxylic acid with an alkali metal salt or an alkaline earth metal salt, and then blending the resulting mixture with a tea extract. It is intended to provide a method for producing a tea-based beverage containing 5% by weight.
[0007]
BEST MODE FOR CARRYING OUT THE INVENTION
The hydroxycarboxylic acid in the present invention refers to a compound formulated for the purpose of stabilizing the pH during long-term storage, and specifically includes ascorbic acid, erythorbic acid, citric acid, etc., and particularly, ascorbic acid or erythorbic acid. Is preferred.
Specific examples of the alkali metal salt or alkaline earth metal salt include sodium hydrogencarbonate, sodium hydroxide, sodium polyphosphate, potassium hydroxide, and the like. In particular, sodium hydrogencarbonate is preferable from the viewpoint of flavor.
[0008]
In the method for producing a tea-based beverage of the present invention, it is necessary to neutralize the hydroxycarboxylic acid before adding it to the green tea extract.
As a neutralization method, a method of mixing an aqueous solution of a hydroxycarboxylic acid and an alkali metal salt or an alkaline earth metal salt, and a method of mixing an aqueous solution of a hydroxycarboxylic acid or an alkali metal salt or an alkaline earth metal salt with an alkali metal salt or A method of mixing an alkaline earth metal salt or a hydroxycarboxylic acid is exemplified.
The pH at the time of neutralization is preferably from 5.0 to 6.5, more preferably from 5.5 to 6.5, at a temperature of 20 ° C.
The concentration of the hydroxycarboxylic acid in the aqueous solution during neutralization is 4 to 20% by weight, preferably 4 to 12% by weight, and particularly preferably 6 to 10% by weight.
In the method for producing a tea-based beverage of the present invention, it is essential to neutralize the hydroxycarboxylic acid and add it to the tea extract, but in combination therewith, an alkali metal salt or alkaline earth salt of hydroxycarboxylic acid is used. It is also possible to mix metal salts and the like.
[0009]
In the present invention, the non-polymer catechins are catechins, gallocatechin, non-epicate catechins such as catechin gallate and gallocatechin gallate and epicatechins such as epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate. Is a collective term for
[0010]
The non-polymer catechins used in the present invention are of the genus Camellia, for example, C. sinensis, C. assamica, water and hot water from tea leaves produced from tea leaves obtained from hybrids and hybrids thereof, and extraction aids. It can be extracted with the added aqueous solution. Among the tea leaves thus produced, there are unfermented teas collectively referred to as green tea such as sencha, bancha, gyokuro, tencha, and roasted tea.
There are also unfermented teas such as Tetsukannon, color variety, golden katsura, and Wuyiwa tea, which are collectively referred to as oolong tea, and fermented teas such as Darjeeling, Assam, and Sri Lanka, which are called black tea.
[0011]
The tea is extracted by a conventional method such as stirring and extraction. However, a salt of an organic acid such as sodium ascorbate can be previously added to water at the time of extraction from the viewpoint of oxidation stability. Further, a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by bubbling deaeration or passing an inert gas such as nitrogen gas may be used in combination.
[0012]
In the method for producing a beverage of the present invention, in addition to the method using only the extract of green tea leaves, a concentrate of a green tea extract or a purified product of a green tea extract may be used. These are concentrated or purified extracts extracted from tea leaves with water or a water-soluble organic solvent, or those obtained by directly purifying the extracted extracts.
Commercially available products include "Polyphenon", Mitsui Norin Co., Ltd., "Theafran", ITO EN Co., Ltd., "Sanphenon", Taiyo Chemical Co., Ltd., and these can also be used. Examples of the form of the purified green tea extract include various forms such as a solid, an aqueous solution, and a slurry.
[0013]
In the method for producing a tea-based beverage of the present invention, the pH after mixing the solution obtained by neutralizing the hydroxycarboxylic acid with the tea extract is preferably 5.0 to 6.5, and more preferably 5.5 to 6.5. When the pH is within this range, the flavor during production does not deteriorate even when the non-polymer catechins are contained in a high concentration, and the salty taste due to alkali metal salt or alkaline earth metal salt is not felt. It is preferable without the influence of. The effect of the present invention is best exhibited in a green tea extract rich in umami components in the extract.
[0014]
The non-polymer catechins of the present invention can be classified into epi-gallocatechin gallate, gallocatechin gallate, gallo-form composed of epigallocatechin and gallocatechin, and epicatechin gallate, catechin gallate, non-gallo-form composed of epicatechin and catechin. it can. It is preferred that the total amount of gallo bodies always exceeds the total amount of non-gallo bodies in that the composition of natural green tea leaves is maintained both in the tea extract and in the concentrate of the green tea extract.
[0015]
Further, the proportion of the non-polymer catechins of the present invention in the total non-polymer catechins of the gallate composed of catechin gallate, epicatechin gallate, gallocatechin gallate and epigallocatechin gallate depends on the physiological properties of the non-polymer catechins. From the viewpoint of effectiveness, the content is preferably 45% by weight or more.
[0016]
The tea-based beverage of the present invention contains 0.092 to 0.5% by weight of non-polymeric catechins which are non-polymeric and dissolved in water, preferably 0.1 to 0.5% by weight. The content is 4% by weight, more preferably 0.11 to 0.3% by weight, particularly preferably 0.12 to 0.3% by weight.
Within this range, a large amount of non-polymerized catechins can be easily obtained, and strong biting, astringency, and strong astringency do not occur. In addition, it is preferable to add a bitterness inhibitor or the like, because it becomes easier to drink.
[0017]
Cyclodextrin and the like are preferable as the bitterness suppressor to be added to the tea-based beverage of the present invention. As cyclodextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclodextrin may be contained in the beverage in an amount of 0.01 to 0.5% by weight, preferably 0.01 to 0.3% by weight.
[0018]
It is preferable that the pH of the tea-based beverage is adjusted to 5.0 to 6.5, preferably 5.5 to 6.5 at 20 ° C. in view of the chemical stability of the non-polymer catechins.
[0019]
In the packaged beverage of the present invention, antioxidants, fragrances, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts as components added in the formulation in accordance with the components derived from tea Additives such as pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, fruit juice extracts, vegetable extracts, nectar extracts, and quality stabilizers may be used alone or in combination.
[0020]
For example, examples of the sweetener include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, fructooligosaccharide, galactooligosaccharide and the like. Examples of the acidulant include fruit juices extracted from natural components, fumaric acid, and phosphoric acid. The beverage may contain 0.0001 to 0.5% by weight, preferably 0.0001 to 0.3% by weight.
Examples of the inorganic acids and inorganic acid salts include phosphoric acid, disodium phosphate, and sodium metaphosphate. The beverage may contain 0.0001 to 0.5% by weight, preferably 0.0001 to 0.3% by weight.
[0021]
Containers used in the tea-based beverage of the present invention include molded containers (so-called PET bottles) containing polyethylene terephthalate as a main component, metal cans, paper containers composited with metal foils and plastic films, bottles like ordinary beverages. And the like. Here, the packaged beverage means a beverage that can be drunk without dilution.
[0022]
In addition, the tea-based beverage of the present invention is manufactured under the sterilization conditions specified in the Food Sanitation Law, for example, when it can be heat-sterilized after filling in a container such as a metal can. For PET bottles and paper containers that cannot be retort sterilized, sterilization conditions equivalent to those described above in advance, for example, after sterilizing at a high temperature for a short time with a plate heat exchanger, etc., cool to a certain temperature and fill the container. The method is adopted. Further, another component may be blended and filled in the filled container under aseptic conditions.
[0023]
【Example】
Measurement of catechins A packaged beverage filtered with a filter (0.8 μm) and then diluted with distilled water was subjected to octadecyl group-introduced liquid using a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation. A packed column for chromatography L-column TM ODS (4.6 mmφ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was mounted, and the column temperature was 35 ° C. by a gradient method. The mobile phase A liquid was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the liquid B was an acetonitrile solution containing 0.1 mol / L of acetic acid. The injection amount of the sample was 20 μL and the wavelength of the UV detector was 280 nm. .
[0024]
Measurement of pH The pH was measured at 20 ° C. using HM-30G manufactured by Toa DKK. For calibration, pH 4 (phthalate, 20 ° C., 4.00) and pH 7 (neutral phosphate, 20 ° C., 6.88) of a standard solution (Horiba, Ltd.) were used.
[0025]
Example 1
The effects of ascorbic acid on the concentration of non-polymer catechins were examined by the production methods shown in Table 1. The green tea extract was produced as follows. 100 g of sencha leaves were added to 3000 g of hot water heated to 65 ° C., and extraction was performed for 5 minutes with gentle stirring. After the extraction, the mixture was immediately cooled to room temperature, and filtered with two filter papers No. 2 to obtain a filtrate. The non-polymer catechins content of the obtained green tea extract was 0.236% by weight.
[0026]
The flavor was evaluated by 10 taste panels according to the following evaluation criteria.
Evaluation Point 5: Delicious 4: Moderately Delicious 3: Neither 2: Moderately Delicious 1: Not Delicious Flavor Evaluation ○: Average Evaluation Point 4.0 or More Δ: Average Evaluation Point 2.1-3.9
×: Average evaluation point of 2.0 or less
[Table 1]
[0028]
As a result of a drinking test by 10 panelists, the beverage (d) using ascorbic acid and containing a high concentration of non-polymer catechins had a flavor different from that of green tea, and the refreshing feeling was lost. On the other hand, the product (a) of the present invention had no problem (Table 1).
[0029]
Example 2
A packaged beverage was manufactured in the same manner as in Example 1, and the change with time was examined.
[0030]
[Table 2]
[0031]
(E), which is a product of the present invention using polyphenone HG which is a green tea extract and using ascorbic acid, suppresses a decrease in pH after storage as compared with a comparative product (f) which is a sodium ascorbate combination product, and has a flavor. (Table 2).
[0032]
The green tea leaves are changed to oolong tea leaves and black tea leaves, respectively, according to the same formulation as the above-mentioned present invention product (e), and oolong tea leaf extract and black tea leaf extract are manufactured. As a result, in both cases, the problem of flavor was solved, and pH fluctuation was suppressed.
[0033]
【The invention's effect】
By blending neutralized ascorbic acid in a beverage containing a high concentration of non-polymer catechins, a packaged beverage with good flavor and little change in pH during long-term storage can be obtained.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002361576A JP3638583B2 (en) | 2002-12-13 | 2002-12-13 | Method for producing tea beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002361576A JP3638583B2 (en) | 2002-12-13 | 2002-12-13 | Method for producing tea beverage |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2004187613A true JP2004187613A (en) | 2004-07-08 |
JP3638583B2 JP3638583B2 (en) | 2005-04-13 |
Family
ID=32760249
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2002361576A Expired - Fee Related JP3638583B2 (en) | 2002-12-13 | 2002-12-13 | Method for producing tea beverage |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3638583B2 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007022935A (en) * | 2005-07-13 | 2007-02-01 | Kao Corp | Method for producing non-polymer catechin composition |
WO2008139725A1 (en) | 2007-05-08 | 2008-11-20 | Kao Corporation | Concentrate composition for drink from concentrate |
JP2008301808A (en) * | 2007-05-08 | 2008-12-18 | Kao Corp | Concentrated composition for reduced drink |
WO2012086709A1 (en) * | 2010-12-22 | 2012-06-28 | 花王株式会社 | Method for suppressing bitterness |
EP2933290A4 (en) * | 2012-12-11 | 2016-11-09 | Lotte Fine Chemical Co Ltd | Composition for forming complex, complex formed therefrom, and composition for oral administration including said complex |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6244136A (en) * | 1985-08-20 | 1987-02-26 | House Food Ind Co Ltd | Production of green tea |
JPH05168407A (en) * | 1991-12-24 | 1993-07-02 | Toyo Seikan Kaisha Ltd | Preparation of green tea drink packed in container |
JPH10234301A (en) * | 1997-02-27 | 1998-09-08 | Meiji Seika Kaisha Ltd | Green tea beverage |
JP2000060427A (en) * | 1998-08-19 | 2000-02-29 | Howaizu:Kk | Healthy black tea beverage |
JP2002159263A (en) * | 2000-11-28 | 2002-06-04 | Asahi Soft Drinks Co Ltd | Black tea using l-ascorbic acid aqueous solution, and method for extraction using the same |
JP2003219799A (en) * | 2002-01-29 | 2003-08-05 | Kao Corp | Method of producing green tea beverage |
-
2002
- 2002-12-13 JP JP2002361576A patent/JP3638583B2/en not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6244136A (en) * | 1985-08-20 | 1987-02-26 | House Food Ind Co Ltd | Production of green tea |
JPH05168407A (en) * | 1991-12-24 | 1993-07-02 | Toyo Seikan Kaisha Ltd | Preparation of green tea drink packed in container |
JPH10234301A (en) * | 1997-02-27 | 1998-09-08 | Meiji Seika Kaisha Ltd | Green tea beverage |
JP2000060427A (en) * | 1998-08-19 | 2000-02-29 | Howaizu:Kk | Healthy black tea beverage |
JP2002159263A (en) * | 2000-11-28 | 2002-06-04 | Asahi Soft Drinks Co Ltd | Black tea using l-ascorbic acid aqueous solution, and method for extraction using the same |
JP2003219799A (en) * | 2002-01-29 | 2003-08-05 | Kao Corp | Method of producing green tea beverage |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007022935A (en) * | 2005-07-13 | 2007-02-01 | Kao Corp | Method for producing non-polymer catechin composition |
JP4751113B2 (en) * | 2005-07-13 | 2011-08-17 | 花王株式会社 | Method for producing non-polymer catechins composition |
WO2008139725A1 (en) | 2007-05-08 | 2008-11-20 | Kao Corporation | Concentrate composition for drink from concentrate |
JP2008301808A (en) * | 2007-05-08 | 2008-12-18 | Kao Corp | Concentrated composition for reduced drink |
US8367140B2 (en) | 2007-05-08 | 2013-02-05 | Kao Corporation | Concentrate composition for drink from concentrate |
KR101463639B1 (en) * | 2007-05-08 | 2014-12-04 | 카오카부시키가이샤 | Concentrate composition for drink from concentrate |
WO2012086709A1 (en) * | 2010-12-22 | 2012-06-28 | 花王株式会社 | Method for suppressing bitterness |
JP2012143230A (en) * | 2010-12-22 | 2012-08-02 | Kao Corp | Bitterness inhibitor |
EP2933290A4 (en) * | 2012-12-11 | 2016-11-09 | Lotte Fine Chemical Co Ltd | Composition for forming complex, complex formed therefrom, and composition for oral administration including said complex |
Also Published As
Publication number | Publication date |
---|---|
JP3638583B2 (en) | 2005-04-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP3597857B2 (en) | Packaged tea beverage | |
US8337930B2 (en) | Packaged Oolong-tea beverage | |
US7811619B2 (en) | Green tea beverage and method of making same | |
JP2004129669A (en) | Bottled tea-based drink | |
JP2004321105A (en) | Green tea extract treated with tannase | |
EP2098121A1 (en) | Green tea drink packed in container | |
JP3329799B2 (en) | Packaged beverage | |
JP3338705B2 (en) | Manufacturing method of packaged beverage | |
JP3590027B2 (en) | Green tea beverage manufacturing method | |
JP3590028B2 (en) | Semi-fermented tea or fermented tea beverage with high catechin content | |
JP4768534B2 (en) | Containerized green tea beverage | |
JP3597836B2 (en) | Packaged green tea beverage | |
JP5366784B2 (en) | Container drink | |
JP3660637B2 (en) | Green tea beverage manufacturing method | |
JP3766660B2 (en) | Production method of packaged beverages | |
JP4383337B2 (en) | High concentration catechin-containing container-packed oolong tea drink | |
JP2004159641A (en) | Bottled tea drink | |
JP3638583B2 (en) | Method for producing tea beverage | |
JP3597834B2 (en) | Packaged beverage | |
JP2003304811A (en) | Method for producing green tea polyphenol | |
JP3638560B2 (en) | Production method of semi-fermented tea beverage and fermented tea beverage | |
JP3569274B2 (en) | Packaged beverage | |
JP4383329B2 (en) | Containerized tea beverage | |
JP4119830B2 (en) | Method for producing tea extract | |
JP2003230358A (en) | Method for producing fermented tea beverage or semi- fermented tea beverage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040510 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20041227 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20050105 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20050111 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090121 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090121 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100121 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110121 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110121 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120121 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120121 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130121 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130121 Year of fee payment: 8 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140121 Year of fee payment: 9 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |