JP2005137265A - New oolong tea beverage and method for producing the same - Google Patents
New oolong tea beverage and method for producing the same Download PDFInfo
- Publication number
- JP2005137265A JP2005137265A JP2003377304A JP2003377304A JP2005137265A JP 2005137265 A JP2005137265 A JP 2005137265A JP 2003377304 A JP2003377304 A JP 2003377304A JP 2003377304 A JP2003377304 A JP 2003377304A JP 2005137265 A JP2005137265 A JP 2005137265A
- Authority
- JP
- Japan
- Prior art keywords
- oolong tea
- tea
- oolong
- semi
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
本発明は、ウーロン茶飲料、特に缶やＰＥＴボトル等の密封容器に充填されて販売される、茶葉の旨みが保持されたウーロン茶飲料およびその製造方法に関するものである。 The present invention relates to a oolong tea beverage, in particular, a oolong tea beverage that is sold in a sealed container such as a can or a PET bottle and retains the taste of tea leaves, and a method for producing the same.
茶は、アジアを中心にアフリカ、南アメリカ、ロシアなど３０ケ国以上の国々において栽培されると共に、コーヒー、ココアと並び、三大非アルコール性嗜好飲料として世界中で飲用されている。茶の種類については、生茶葉を発酵させてつくる紅茶と、発酵させないでつくる緑茶、更には、両者の中間である半発酵茶がある。 Tea is cultivated in more than 30 countries such as Asia, Africa, South America, Russia, etc., and along with coffee and cocoa, it is drunk worldwide as three major non-alcoholic beverages. As for the types of tea, there are black tea made by fermenting fresh tea leaves, green tea made without fermenting, and semi-fermented tea that is intermediate between the two.
半発酵茶であるウーロン茶は、紅茶と緑茶の両方の性質を備えた独特の風味を有し、嗜好性や機能性の面で紅茶及び緑茶とは異なったものとなっている。そして、ウーロン茶の風味は、品種の相違によって異なるだけでなく、発酵の程度によっても異なるので、紅茶や緑茶と比較して、種類は非常に多い。例えば、ウーロン茶の種類としては、鉄観音、黄金桂、色種、凍頂烏龍、鳳凰水仙、武夷岩茶などがある。 Oolong tea, which is a semi-fermented tea, has a unique flavor with the characteristics of both black tea and green tea, and is different from black tea and green tea in terms of palatability and functionality. And the flavor of oolong tea not only varies depending on the variety, but also varies depending on the degree of fermentation, so there are many types compared to black tea and green tea. For example, types of oolong tea include iron kannon, golden katsura, color type, frozen crest dragon, suisuisen, wushuiwa tea.
ここで、茶の生産量について、世界的に見れば、全体の７割程度が紅茶であり、その残りが緑茶及び半発酵茶であるが、我が国における消費量としては緑茶が多く、最近では、半発酵茶が好まれる傾向にあり、その消費量も年々増加する傾向にある。 Here, in terms of tea production worldwide, about 70% of the total is black tea, and the remainder is green tea and semi-fermented tea. Semi-fermented tea tends to be preferred, and its consumption tends to increase year by year.
従来、半発酵茶は、通常次のような順序で製造される。
(1)生茶葉を直接日光にさらし、ときどき生茶葉を反転しつつ日干萎凋する。
(2)室内に取り入れ、通風の激しくない場所に広げ、ときどき生茶葉を反転して室内萎凋する。
(3)生茶葉の周縁が紅褐色に変化したところで、高熱の釜へ投入して数分間加熱（釜炒り：１６０〜２００℃で８〜１５分）を行う。
(4)数１０分間揉捻し、塊をほぐして、充分に乾燥させる。
一般的に、半発酵茶の香味は、生茶葉の萎凋及び発酵の程度によってかなり異なる。
Conventionally, semi-fermented tea is usually produced in the following order.
(1) Expose fresh tea leaves directly to sunlight, sometimes invert the fresh tea leaves and reverse the sun.
(2) Take it indoors and spread it in a place where ventilation is not intense.
(3) When the periphery of the green tea leaves turns reddish brown, it is put into a high-heated kettle and heated for several minutes (stir-fry at 160-200 ° C. for 8-15 minutes).
(4) Twist for several tens of minutes to loosen the lump and dry thoroughly.
In general, the flavor of semi-fermented tea varies considerably depending on the degree of wilt and fermentation of fresh tea leaves.
香味の更なる改善策として、特開昭５６−８５２４４号公報（特許文献１）には、茶葉を凍結後、温度上昇乃至は解凍させることにより、解凍過程で、茶葉を凍結させることによって生じた氷結晶が茶葉組織を全体に亘って破壊し、温度上昇乃至は解凍に従い茶葉が柔軟化するとともに茶葉成分の移動が容易となり、酸化酵素の活性が著しく高まり、その結果容易に均一に発酵が進行することを可能ならしめ、加熱により酸化酵素を失活させることにより、渋味濃厚、芳香豊かな半発酵茶が製造できることが開示されている。 As a measure for further improving the flavor, JP-A-56-85244 (Patent Document 1) was caused by freezing tea leaves in the thawing process by increasing the temperature or thawing the tea leaves after freezing. Ice crystals destroy the entire tea leaf tissue, softening the tea leaf as temperature rises or thawing, facilitating the movement of tea leaf components, significantly increasing the activity of oxidase, and as a result, the fermentation proceeds easily and uniformly. It is disclosed that a semi-fermented tea rich in astringency and rich in aroma can be produced by inactivating the oxidase by heating.
特開昭６２−３２８４２号公報（特許文献２）には、次のような半発酵茶の製造法が開示されている。生茶葉を室内で長時間萎凋し、その重量を２０〜３５％に減らし、その茶葉を遠赤外線放射体で数１０分〜１時間加熱し、その間、茶葉の温度を３０〜４０℃とする。その後、揉捻し、蒸熱し、塊をほぐしてから、充分乾燥させる。遠赤外線放射体による人工萎凋を行なうことにより、元来水分が多く、その水分を奪いにくい茎と、比較的水分が少なく、熱を吸収し易い葉との間での差が小さくなり、均質な萎凋が可能となり、従来の加熱（釜入り）に対し、水蒸気を用いることにより、均等な加熱ができ、匂いが温和な半発酵茶が製造できる。 Japanese Laid-Open Patent Publication No. Sho 62-32842 (Patent Document 2) discloses a method for producing semi-fermented tea as follows. Fresh tea leaves are wilted indoors for a long time, the weight is reduced to 20 to 35%, and the tea leaves are heated with a far-infrared radiator for several tens of minutes to 1 hour, while the temperature of the tea leaves is set to 30 to 40 ° C. Then, it is twisted and steamed to loosen the lump and then dried thoroughly. By performing artificial wilting with a far-infrared radiator, the difference between the stalk that is inherently high in moisture and difficult to deprive the moisture and the leaf that is relatively low in moisture and easily absorbs heat is reduced, and is homogeneous. Withering is possible, and by using water vapor compared to conventional heating (with a kettle), semi-fermented tea can be produced with uniform heating and a mild odor.
特許第３２４６８９６号公報（特許文献３）には、茶の中に含まれるテアニンの含有量を所定以上に設定することによって茶の苦味と渋みを抑制することができることを見出し、同時にそうすることによってマイルドな風味の半発酵茶が得られること、そしてそれは、通常のウーロン茶よりも発酵度の低い「包種茶」を５０％以上配合することによって容易に実現できることが開示されている。 In Japanese Patent No. 3246896 (Patent Document 3), it is found that the bitterness and astringency of tea can be suppressed by setting the content of theanine contained in tea to a predetermined level or more, and by doing so at the same time It is disclosed that a semi-fermented tea with a mild flavor can be obtained, and that it can be easily realized by blending 50% or more of “baked tea” having a lower degree of fermentation than ordinary oolong tea.
しかしながら、これらの方法においては、半発酵茶の真の旨み成分であるアミノ酸含量を十分に高め、味と香りのバランスの良い、旨みとボディ感にすぐれたウーロン茶飲料を提供することはできなかった。
上記従来技術を改善すべく、本発明は、半発酵茶の製造工程における加熱工程（釜炒り）を見直し、旨みを高めたウーロン茶飲料を得ることを目的とするものである。 In order to improve the above-described conventional technology, the present invention aims to obtain a oolong tea beverage with enhanced umami by reviewing the heating step (fried in a kettle) in the production process of semi-fermented tea.
本発明者等は、半発酵茶の製造工程における萎凋後の加熱工程を省略したウーロン茶エキスを従来の加熱工程後の抽出液に配合することにより、半発酵茶の真の旨み成分であるアミノ酸含量を高め、味と香りのバランスの良い、旨みとボディ感にすぐれたウーロン茶飲料を得ることができることを見出し、この知見を基に本発明を完成させるに至った。 The present inventors incorporated the oolong tea extract in which the heating process after wilting in the production process of semi-fermented tea was omitted into the extract after the conventional heating process, so that the amino acid content that is the true umami component of semi-fermented tea It was found that a oolong tea beverage with a good balance between taste and aroma and excellent taste and body can be obtained, and the present invention has been completed based on this finding.
すなわち、本発明は、下記のようなウーロン茶飲料およびその製造方法に関するものである。
ウーロン茶飲料の原料である半発酵茶葉の発酵を停止させるための加熱工程を行なっていない該半発酵茶葉の熱水抽出により得られた加熱工程前ウーロン茶エキスと、上記加熱工程を経た半発酵茶葉の熱水抽出により得られた加熱工程後ウーロン茶抽出液が配合されてなる、茶葉の旨みが保持されたウーロン茶飲料。
ウーロン茶飲料の原料である半発酵茶葉の発酵を停止させるための加熱工程を行なっていない該半発酵茶葉を熱水抽出して得た加熱工程前ウーロン茶エキスと、上記加熱工程を経た半発酵茶葉を熱水抽出して得た加熱工程後ウーロン茶抽出液を配合し、それにより茶葉の旨みを保持することを可能にして製造することを特徴とする、ウーロン茶飲料の製造方法。
That is, the present invention relates to the following oolong tea beverage and a method for producing the same.
The pre-heating oolong tea extract obtained by hot water extraction of the semi-fermented tea leaves that have not been subjected to the heating process for stopping the fermentation of the semi-fermented tea leaves that are the raw materials of the oolong tea beverage, and the semi-fermented tea leaves that have undergone the above heating process A oolong tea beverage in which the flavor of tea leaves is retained, which is obtained by blending a oolong tea extract after the heating step obtained by hot water extraction.
A pre-heating oolong tea extract obtained by hot water extraction of the semi-fermented tea leaves that have not been subjected to the heating process for stopping the fermentation of the semi-fermented tea leaves that are the raw materials of oolong tea beverages, and the semi-fermented tea leaves that have undergone the above heating process A method for producing a oolong tea beverage, characterized by blending a oolong tea extract after a heating step obtained by hot water extraction, thereby allowing the umami of tea leaves to be retained.
本発明ウーロン茶飲料およびその製造方法は、下記の具体的構成を要旨とするものである。
(1) ウーロン茶飲料の原料である半発酵茶葉の発酵を停止させるための加熱工程を行なわず、原料である半発酵茶葉を熱水抽出したウーロン茶エキスと、常法により加熱した半発酵茶葉を熱水抽出して得た加熱工程後ウーロン茶抽出液を配合して、茶葉の旨みを保持することを可能にする（上記ウーロン茶飲料およびその製造方法）。
(2) ウーロン茶エキスを製造する際に用いる半醗酵茶葉は、生茶葉の萎凋後に、必要に応じて生茶葉を凍結させてから、熱水抽出を行なう（上記ウーロン茶飲料およびその製造方法）。
(3) ウーロン茶エキス調製のための熱水抽出の温度を３０〜９５℃とする（上記ウーロン茶飲料およびその製造方法）。
(4) ウーロン茶エキスは、抽出液を濃縮あるいは、濃縮および乾燥したものとする（上記ウーロン茶飲料およびその製造方法）。
(5) ウーロン茶飲料を缶やＰＥＴボトル等の密封容器に充填し、必要に応じ加熱殺菌する（上記ウーロン茶飲料およびその製造方法）。
The oolong tea beverage of the present invention and the method for producing the same have the following specific configurations.
(1) Without the heating process to stop the fermentation of the semi-fermented tea leaves that are the raw materials for oolong tea beverages, heat the oolong tea extract obtained by extracting hot water from the semi-fermented tea leaves that are the raw materials and the semi-fermented tea leaves that were heated by conventional methods. After the heating process obtained by water extraction, a oolong tea extract is blended to maintain the flavor of tea leaves (the oolong tea beverage and its production method).
(2) The semi-fermented tea leaves used in the production of oolong tea extract are subjected to hot water extraction after freezing of fresh tea leaves, if necessary, after the wilt of fresh tea leaves (the oolong tea beverage and its production method).
(3) The temperature of hot water extraction for the preparation of oolong tea extract is set to 30 to 95 ° C. (the oolong tea beverage and its production method).
(4) Oolong tea extract is obtained by concentrating or concentrating and drying the extract (the above oolong tea beverage and its production method).
(5) Fill oolong tea beverages in sealed containers such as cans and PET bottles, and heat sterilize them as necessary (the oolong tea beverages and the method for producing them).
本発明によれば、特に、加熱工程を省略した半発酵茶葉のエキスと、従来の加熱工程を経た半発酵茶葉のエキスに配合した状態の抽出液を調製することにより、調和のとれた風味を有する半発酵茶飲料、すなわち、半発酵茶の真の旨み成分であるアミノ酸含量が増加し、味と香りのバランスの良い、旨みとボディ感にすぐれたウーロン茶飲料を得ることができる。 According to the present invention, a harmonious flavor is obtained by preparing an extract mixed with a semi-fermented tea leaf extract that omits the heating step and a semi-fermented tea leaf extract that has undergone a conventional heating step. A semi-fermented tea beverage having an amino acid content that is a true umami component of the semi-fermented tea is increased, and a oolong tea beverage having a good balance between taste and aroma and excellent umami and body feeling can be obtained.
本発明によるウーロン茶飲料およびその製造方法は、上述のように、特に、加熱工程を経ない半発酵茶葉のエキス（加熱工程前ウーロン茶エキス）を、加熱工程を経た半発酵茶葉からの抽出液に配合・調製することを特徴とするものである。 As described above, the oolong tea beverage according to the present invention and the manufacturing method thereof include, in particular, an extract of semi-fermented tea leaves that have not been subjected to a heating process (oolong tea extract before the heating process) in an extract from the semi-fermented tea leaves that have been subjected to a heating process. -It is characterized by being prepared.
原料となるウーロン茶葉の種類は特に限定されず、従来使用されている任意の種類のウーロン茶葉を使用することができる。 The kind of oolong tea leaves used as a raw material is not particularly limited, and any kind of oolong tea leaves conventionally used can be used.
加熱工程前ウーロン茶エキスを製造する際に用いる半醗酵茶葉は、生茶葉の萎凋後に、必要に応じて生茶葉を凍結させてから、熱水抽出を行なうようにすることが好ましい。生茶葉をあらかじめ凍結させておくことにより、発酵の進行が抑制できる。凍結条件は茶葉が凍結する条件であれば特に限定されないが、通常−１０〜−２５℃程度で凍結保存する。 The semi-fermented tea leaves used when producing the pre-heating oolong tea extract are preferably subjected to hot water extraction after freezing of the fresh tea leaves as necessary after the wilt of the fresh tea leaves. By freezing fresh tea leaves in advance, the progress of fermentation can be suppressed. The freezing conditions are not particularly limited as long as the tea leaves are frozen, but are usually stored frozen at about −10 to −25 ° C.
半醗酵茶葉は通常、生茶葉を直接日光にさらし、ときどき生茶葉を反転しつつ日干萎凋し、これを室内に取り入れ、通風の激しくない場所に広げ、ときどき生茶葉を反転して室内萎凋した後のものを用い、これを熱水抽出工程に供する（通常３〜６０分間程度）。 Semi-fermented tea leaves usually expose fresh tea leaves directly to sunlight, sometimes inverting the fresh tea leaves while reversing them, taking them into the room, spreading them in places where there is not much ventilation, and sometimes inverting the fresh tea leaves to indoor wilt This is used for the hot water extraction step (usually about 3 to 60 minutes).
加熱工程前のウーロン茶エキス調製のための熱水抽出は、上記のような加熱工程前の半発酵茶葉について通常、連続式抽出機中、３０〜９５℃の温度で行なう。他の抽出条件は特に限定されないが、通常、茶葉重量に対して熱水１０〜１００倍量を用い、抽出時間は通常、３〜６０分間、好ましくは２０〜４０分間程度である。 The hot water extraction for preparing the oolong tea extract before the heating step is usually performed at a temperature of 30 to 95 ° C. in a continuous extractor for the semi-fermented tea leaves before the heating step as described above. Although other extraction conditions are not specifically limited, Usually, the amount of hot water 10-100 times is used with respect to the tea leaf weight, and extraction time is 3-60 minutes normally, Preferably it is about 20-40 minutes.
上述のようにして得られる抽出液はそのまま加熱工程前ウーロン茶エキスとすることができるが、所望程度に濃縮または濃縮・乾燥した液状、ペースト状または粉末状等の形態とすることもできる。濃縮は、逆浸透膜法（ＲＯ膜法）、減圧濃縮法等を用いて行うことができる。また乾燥は、濃縮物についてスプレードライ法、フリーズドドライ法等を用いて行うことができる。 The extract obtained as described above can be directly used as a pre-heating oolong tea extract, but it can also be in the form of a liquid, paste or powder that has been concentrated or concentrated and dried to a desired extent. Concentration can be performed using a reverse osmosis membrane method (RO membrane method), a vacuum concentration method, or the like. The drying can be performed on the concentrate using a spray drying method, a freeze drying method, or the like.
本発明において、上記のようにして得られたウーロン茶エキスと、常法による加熱処理した半発酵茶葉加熱処理後のウーロン茶抽出液を配合し、ウーロン茶飲料を得る。上記の加熱処理半発酵茶葉は通常、上記半発酵茶葉を釜中、１６０〜２００℃程度で８〜１５分間程度加熱する。熱水抽出は通常、バッチ式抽出機中、半発酵茶葉について通常８５〜９５℃の温度で行なう。他の抽出条件は特に限定されないが、通常、茶葉重量に対して熱水３０〜５０倍量を用い、抽出時間は、通常３〜１０分、好ましくは４〜６分間程度である。得られた抽出液は、濃縮あるいは乾燥してもよいが、通常その液状のまま使用する。 In the present invention, the oolong tea extract obtained as described above and the oolong tea extract after heat-treated semi-fermented tea leaves are blended to obtain a oolong tea beverage. Said heat-processed semi-fermented tea leaves normally heat the said semi-fermented tea leaves in a pot at about 160-200 degreeC for about 8-15 minutes. Hot water extraction is usually performed at a temperature of 85-95 ° C for semi-fermented tea leaves in a batch extractor. Although other extraction conditions are not specifically limited, Usually, 30-50 times amount of hot water is used with respect to the weight of tea leaves, and extraction time is about 3 to 10 minutes normally, Preferably it is about 4 to 6 minutes. The obtained extract may be concentrated or dried, but is usually used in the liquid state.
加熱工程前のウーロン茶エキスと加熱処理後のウーロン茶抽出液の配合割合は、通常、元の乾燥茶葉相当重量比で１：９８〜１：４、好ましくは１：３６〜１：９程度である。配合後の抽出液は、必要に応じて水で所望濃度に希釈することができる。 The blending ratio of the oolong tea extract before the heating step and the oolong tea extract after the heat treatment is usually about 1:98 to 1: 4, preferably about 1:36 to 1: 9 in terms of the original dry tea leaf equivalent weight ratio. The extract after blending can be diluted to a desired concentration with water as necessary.
本発明ウーロン茶飲料は、所望により、上記配合後の抽出液中にビタミンＣなどの酸化防止剤、炭酸水素ナトリウム等の添加物を配合してもよい。 The oolong tea beverage of the present invention may be blended with an additive such as an antioxidant such as vitamin C and sodium hydrogencarbonate in the extracted liquid after blending, if desired.
上記のようにして得られたウーロン茶飲料は、密封容器に充填し、必要に応じ、加熱殺菌する。密封容器としては、通常缶あるいはＰＥＴボトル等が使用される。通常、ＰＥＴボトルの場合加熱殺菌してから容器への充填を行い、缶の場合容器に充填してから容器ごと加熱殺菌（レトルト殺菌）を行う。加熱殺菌は通常、ＰＥＴボトルの場合は１３５℃で３０秒程度の加熱条件であるのに対し、缶の場合は１２０℃で７〜１０分程度の加熱条件である。 The oolong tea beverage obtained as described above is filled in a sealed container and, if necessary, heat sterilized. As the sealed container, a can or a PET bottle is usually used. Usually, in the case of a PET bottle, the container is filled after heat sterilization, and in the case of a can, the container is filled and then heat sterilization (retort sterilization) is performed for the entire container. In the case of PET bottles, heat sterilization is usually performed at 135 ° C. for about 30 seconds, whereas in the case of cans, it is performed at 120 ° C. for about 7 to 10 minutes.
以上のように、本発明によるウーロン茶飲料製造の代表例の概要は下記の通りであり、さらなる具体的態様についていは前述された通りである。
(1)生茶葉を直接日光にさらし、ときどき生茶葉を反転しつつ、日干萎凋する。(2)室内に取り入れ、通風の激しくない場所に広げ、ときどき生茶葉を反転して、室内萎凋する。(3)生茶葉の萎凋後、必要に応じて凍結する。(4)続いて、３０〜９５℃の熱水で半発酵茶葉を抽出し、場合により抽出物を濃縮、あるいは濃縮・乾燥して加熱工程前ウーロン茶エキスを得る。(5)このウーロン茶エキスと、常法による加熱処理した半発酵茶葉を熱水抽出して得た抽出液を配合し、ウーロン茶飲料を得る。(6)ウーロン茶飲料を密封容器（缶あるいはＰＥＴボトル等）に充填し、必要に応じ、加熱殺菌する。
上述のようにして、味と香りのバランスの良い、旨みとボディ感にすぐれたウーロン茶飲料を得ることができる。
As described above, the outline of the representative example of the production of oolong tea beverage according to the present invention is as follows, and further specific embodiments are as described above.
(1) Expose fresh tea leaves directly to sunlight. (2) Take it indoors, spread it in a place where ventilation is not intense, occasionally flip the fresh tea leaves and wilt the room. (3) Freeze fresh tea leaves as needed. (4) Subsequently, the semi-fermented tea leaves are extracted with hot water at 30 to 95 ° C., and the extract is optionally concentrated or concentrated and dried to obtain a pre-heating oolong tea extract. (5) This oolong tea extract and an extract obtained by hot water extraction of semi-fermented tea leaves that have been heat-treated by a conventional method are blended to obtain a oolong tea beverage. (6) Fill oolong tea drinks in sealed containers (cans or PET bottles) and sterilize by heating if necessary.
As described above, it is possible to obtain a oolong tea beverage with a good balance between taste and aroma and excellent taste and body.
以下は、実施例により本発明をさらに具体的に説明するものであり、これによって本発明が限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.
［実施例１］
加熱工程前の色種のウーロン茶葉を８５〜９５℃で３０分間熱水抽出し、ＲＯ膜法により抽出物を濃縮し、スプレードライ法により乾燥し、ウーロン茶エキスを得た。このウーロン茶エキスと、常法により製造した色種のウーロン茶葉から得られた茶葉抽出液を重量にして、１：９（元の乾燥茶葉相当重量比）の割合で配合し、ウーロン茶液を得た。
[Example 1]
Colored oolong tea leaves before the heating step were subjected to hot water extraction at 85 to 95 ° C. for 30 minutes, the extract was concentrated by RO membrane method, and dried by spray drying method to obtain oolong tea extract. This oolong tea extract and a tea leaf extract obtained from a variety of oolong tea leaves produced by a conventional method were blended in a weight ratio of 1: 9 (original dry tea leaf equivalent weight ratio) to obtain a oolong tea liquid. .
缶やＰＥＴボトルなどの密封容器への充填は、常法に従い、抽出により得られた原液を純水で飲用濃度まで希釈し、ビタミンＣなどの酸化防止剤等を適宜添加してから行なう。
ＰＥＴボトルに充填する場合と、缶に充填する場合とを比較した場合の、工程上における相違点は、加熱殺菌してから容器に充填する（ＰＥＴボトルの場合）か、容器に充填してから容器ごと加熱殺菌する（缶の場合のレトルト殺菌）ということである。そして、前者は１３５℃で３０秒程度の殺菌であるのに対し、後者は１２０℃で７〜１０分程度の加熱を行なう。
Filling into sealed containers such as cans and PET bottles is performed after diluting the stock solution obtained by extraction to a drinking concentration with pure water and adding an antioxidant such as vitamin C as appropriate.
The difference in the process when filling the PET bottle and filling the can is that the process is sterilized by heating and then filling the container (in the case of a PET bottle) or after filling the container This means that the entire container is heat sterilized (retort sterilization in the case of a can). The former is sterilized at 135 ° C. for about 30 seconds, while the latter is heated at 120 ° C. for about 7 to 10 minutes.
ここで、同じ密封容器であっても、本発明に係る半発酵茶飲料においては、後の実施例に示すように、缶に充填した場合よりもＰＥＴボトルに充填した方が、充填後の官能評価点が良くなる傾向が見られる。この原因の一つには、加熱条件の差違等が考えられる。 Here, even in the same sealed container, in the semi-fermented tea beverage according to the present invention, as shown in a later example, filling with a PET bottle is more effective than filling with a can. There is a tendency to improve the evaluation score. One of the causes may be a difference in heating conditions.
［比較例１］
加熱工程前のウーロン茶エキスを配合せず、全量、常法により製造した色種の半醗酵茶葉により、ウーロン茶飲料を得ること以外は、実施例１と同様である。
[Comparative Example 1]
It is the same as Example 1 except that the oolong tea extract before the heating step is not blended, and the whole amount is obtained by using a semi-fermented tea leaf of a color variety produced by a conventional method.
［実施例２］
鉄観音を使用したこと以外は、実施例１と同様である。
[Example 2]
Example 1 is the same as Example 1 except that iron kannon is used.
［比較例２］
鉄観音を使用したこと以外は、比較例１と同様である。
[Comparative Example 2]
It is the same as that of the comparative example 1 except having used iron Kannon.
［実施例３］
奇蘭を使用したこと以外は、実施例１と同様である。
[Example 3]
Example 1 is the same as Example 1 except that strange orchid was used.
［比較例３］
奇蘭を使用したこと以外は、実施例１と同様である。
[Comparative Example 3]
Example 1 is the same as Example 1 except that strange orchid was used.
［評価例１］
色種につき、色種のウーロン茶葉を重量にして、加熱工程前のウーロン茶エキスと常法により製造した色種のウーロン茶葉の抽出液の配合割合を１：９（実施例１）、１：４９（実施例４）、１：１９（実施例５）、１：４（実施例６）（元の乾燥茶葉相当重量比）の追加３種類について缶に充填して、２５℃１週間後に官能評価を行なった（パネラー１０名）。評価は、比較例１を３点とし、５点（優）〜１点（劣）で採点し、平均値を求めた（［表２］）。
[Evaluation Example 1]
For each color type, the mixing ratio of the oolong tea extract before the heating step and the color oolong tea leaf extract prepared by a conventional method is 1: 9 (Example 1), 1:49. (Example 4), 1:19 (Example 5), 1: 4 (Example 6) (original dry tea leaf equivalent weight ratio) 3 additional types were filled into cans, and sensory evaluation was performed after 1 week at 25 ° C. (10 panelists). Evaluation was scored from 5 points (excellent) to 1 point (inferior) with Comparative Example 1 as 3 points, and the average value was obtained ([Table 2]).
［評価例２］
以上の実施例６例、比較例３例について、当社パネラー１０名により、充填後、２５℃１週間後の官能評価を行なった（［表１］、［表２］）。
評価は、比較例を３点とし、５点（優）〜１点（劣）で採点し、平均値を求めた。
[Evaluation Example 2]
The sensory evaluation after 1 week at 25 ° C. was carried out by 10 company panelists for the above 6 examples and the comparative example 3 ([Table 1], [Table 2]).
Evaluation was scored from 5 points (excellent) to 1 point (inferior) with 3 comparative examples, and the average value was determined.
［表１］
品種 容器 旨み ボディ感 味と香りのバランス
色種 （実施例１） ＰＥＴ ３．７ ３．７ ３．５
色種 （実施例１） 缶 ３．５ ３．５ ３．３
鉄観音（実施例２） ＰＥＴ ３．３ ３．３ ３．７
鉄観音（実施例２） 缶 ３．３ ３．０ ３．３
奇欄 （実施例３） ＰＥＴ ３．５ ３．８ ３．３
奇欄 （実施例３） 缶 ３．０ ３．８ ３．２
平均 ３．４ ３．５ ３．４ [Table 1]
Variety Container Umami Body feeling Balance between taste and aroma
Color type (Example 1) PET 3.7 3.7 3.5
Color type (Example 1) Can 3.5 3.5 3.3
Iron Kannon (Example 2) PET 3.3 3.3 3.7
Iron Kannon (Example 2) Can 3.3 3.0 3.3
Odd column (Example 3) PET 3.5 3.8 3.3
Odd column (Example 3) Can 3.0 3.8 3.2
Average 3.4 3.5 3.4
［表２］
抽出エキス：茶葉 旨み ボディ感 味と香りのバランス
１ ：４９（実施例４） ２．８ ３．２ ３．０
１ ：１９（実施例５） ３．０ ３．３ ３．５
１ ： ９（実施例１） ３．５ ３．５ ３．３
１ ： ４（実施例６） ３．３ ３．２ ３．３ [Table 2]
Extract: Tea leaves Umami Body feeling Balance between taste and aroma
1: 49 (Example 4) 2.8 3.2 3.0
1: 19 (Example 5) 3.0 3.3 3.5
1: 9 (Example 1) 3.5 3.5 3.3
1: 4 (Example 6) 3.3 3.2 3.3
［評価例３］
色種による実施例、比較例の缶およびＰＥＴボトル充填製品につき、充填直後のアミノ酸含量の値を測定した（図１、２，３（図３のみ缶充填製品））。
図１、２に示すように、実施例では、僅かにアミノ酸含有量が増加していることがわかる。
[Evaluation Example 3]
The value of the amino acid content immediately after filling was measured for the examples according to color types, the cans of the comparative examples, and the PET bottle-filled products (FIGS. 1, 2, and 3 (FIG. 3 only can-filled products)).
As shown in FIGS. 1 and 2, it can be seen that the amino acid content slightly increased in the examples.
表１、表２、図１〜３に示されるように、加熱工程前のウーロン茶葉を８５〜９５℃で熱水抽出し、抽出物をＲＯ膜法にて濃縮し、スプレードライ法により乾燥し、ウーロン茶エキスを得て、このウーロン茶エキスと常法により製造したウーロン茶葉から得られた茶葉抽出液を配合することによって、味と香りのバランスの良い、旨みとボディ感にすぐれたウーロン茶飲料を提供することができた。 As shown in Tables 1 and 2 and FIGS. 1 to 3, oolong tea leaves before the heating step are extracted with hot water at 85 to 95 ° C., and the extract is concentrated by the RO membrane method and dried by the spray drying method. By providing oolong tea extract, this oolong tea extract and tea leaf extract obtained from oolong tea leaves produced by conventional methods are used to provide oolong tea drinks with a good balance between taste and aroma, and excellent taste and body. We were able to.
Claims (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003377304A JP2005137265A (en) | 2003-11-06 | 2003-11-06 | New oolong tea beverage and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003377304A JP2005137265A (en) | 2003-11-06 | 2003-11-06 | New oolong tea beverage and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2005137265A true JP2005137265A (en) | 2005-06-02 |
Family
ID=34688073
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2003377304A Pending JP2005137265A (en) | 2003-11-06 | 2003-11-06 | New oolong tea beverage and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2005137265A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011130740A (en) * | 2009-12-25 | 2011-07-07 | Kirin Beverage Corp | Raw tea leaf-extracted essence having balanced flavor and easy to drink, and method for producing the same |
| JP2015505462A (en) * | 2012-01-27 | 2015-02-23 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Tea product manufacturing method |
| JP2016140305A (en) * | 2015-02-01 | 2016-08-08 | ザ コカ・コーラ カンパニーThe Coca‐Cola Company | Bottled oolong tea beverage |
| CN113712096A (en) * | 2021-08-30 | 2021-11-30 | 福建农林大学 | Preparation method of mellow original-taste instant oolong tea |
-
2003
- 2003-11-06 JP JP2003377304A patent/JP2005137265A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011130740A (en) * | 2009-12-25 | 2011-07-07 | Kirin Beverage Corp | Raw tea leaf-extracted essence having balanced flavor and easy to drink, and method for producing the same |
| JP2015505462A (en) * | 2012-01-27 | 2015-02-23 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Tea product manufacturing method |
| JP2016140305A (en) * | 2015-02-01 | 2016-08-08 | ザ コカ・コーラ カンパニーThe Coca‐Cola Company | Bottled oolong tea beverage |
| CN113712096A (en) * | 2021-08-30 | 2021-11-30 | 福建农林大学 | Preparation method of mellow original-taste instant oolong tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7041312B2 (en) | Semi-fermented tea leaves, flavored semi-fermented tea leaves, mixed tea leaves containing semi-fermented tea leaves or flavored semi-fermented tea leaves, semi-fermented tea leaves, flavored semi-fermented tea leaves or extracts from mixed tea leaves, foods and drinks containing extracts | |
| KR102263767B1 (en) | Tea Beverage and Preparation Method Therefor | |
| JP5079693B2 (en) | Green tea leaf enzyme treatment method | |
| JP6288761B2 (en) | Green tea that does not easily fade, and method for producing the same | |
| WO2012111820A1 (en) | Method for manufacturing ingredient for tea drink | |
| TWI436737B (en) | Enhance the taste of the fermentation of tea and the use of the tea made of taste thick oolong tea drinks | |
| WO2011162201A1 (en) | Green tea extract | |
| CN105163598B (en) | green tea beverage | |
| JP4560596B2 (en) | Tea and tea production method | |
| JP3667308B2 (en) | Green tea production method | |
| JP2005137265A (en) | New oolong tea beverage and method for producing the same | |
| JP2006187253A (en) | Tencha beverage | |
| KR101885650B1 (en) | Brewed type citron leaf tea, and manufacturing method thereof | |
| JP5389844B2 (en) | Production method of brown rice tea | |
| JPWO2018117002A1 (en) | Food / beverage products containing epigallocatechin gallate and cycloprolylthreonine | |
| JP2019195320A (en) | Production method of new flavor tea | |
| JP5144638B2 (en) | Fresh tea leaf extract with flavor balance and ease of drinking, and method for producing the same | |
| KR102447624B1 (en) | Dutch Coffee Manufacturing Method Based on Whiskey Manufacturing Method | |
| KR102396764B1 (en) | Method for manufacturing cudrania tricuspidate jam | |
| KR20060125343A (en) | Extraction of green tea fermented by yellow soil and the manufacturing method thereof | |
| JPH09275950A (en) | Production of blended chestnut tea | |
| CN113841753A (en) | Preparation method of concentrated tea beverage | |
| JP2021132639A (en) | Fruit tea | |
| KR101290573B1 (en) | Processing method for flavor enhancing of ginseng tea | |
| JPH0866156A (en) | Production of green tea beverage contained in hermetically closed container |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Effective date: 20060518 Free format text: JAPANESE INTERMEDIATE CODE: A621 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20081218 |
|
| A131 | Notification of reasons for refusal |
Effective date: 20090217 Free format text: JAPANESE INTERMEDIATE CODE: A131 |
|
| A521 | Written amendment |
Effective date: 20090420 Free format text: JAPANESE INTERMEDIATE CODE: A523 |
|
| A131 | Notification of reasons for refusal |
Effective date: 20090714 Free format text: JAPANESE INTERMEDIATE CODE: A131 |
|
| A02 | Decision of refusal |
Effective date: 20091127 Free format text: JAPANESE INTERMEDIATE CODE: A02 |