JP4119830B2 - 茶抽出液の製造方法 - Google Patents
茶抽出液の製造方法 Download PDFInfo
- Publication number
- JP4119830B2 JP4119830B2 JP2003424558A JP2003424558A JP4119830B2 JP 4119830 B2 JP4119830 B2 JP 4119830B2 JP 2003424558 A JP2003424558 A JP 2003424558A JP 2003424558 A JP2003424558 A JP 2003424558A JP 4119830 B2 JP4119830 B2 JP 4119830B2
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- Prior art keywords
- tea extract
- tea
- green tea
- extract
- green
- 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.)
- Expired - Lifetime
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- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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Description
液深を制御することで泡だけを槽内に残して分離する方法をとることができる。このうち、液深制御によるのが工業的生産性の点で好ましい。ここでいう「槽」は緑茶抽出液の抽出槽でも、調合槽でもあるいは起泡用に特別に設置した起泡除去槽でもよく、本発明の本質的な目的を達成させることができれば、どのような槽で処理してもよい。
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めされた飲料を、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。
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。
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0.224重量%
ポリフェノンHG(東京フードテクノ製)20gを常温、250rpm攪拌条件下の95%エタノール水溶液98.18g中に懸濁させ、活性炭(クラレコールGLC、クラレケミカル社製)4gと酸性白土(ミズカエース#600、水澤化学社製)20gを投入後、約10分間攪拌を続けた。そして40%エタノール水溶液82gを10分間かけて滴下したのち、室温のまま約40分間攪拌した。その後、2号濾紙で活性炭及び沈殿物を濾過したのち、0.2μmメンブランフィルターによって再濾過を行った。最後にイオン交換水40gを濾過液に添加し、40℃、34×10-3kgf/cm2でエタノールを留去し、緑茶抽出物の濃縮物を得た。非重合体カテキン量は0.281重量%であった。
90℃に加温した180gの湯中に水仙烏龍茶葉を6g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154gを得た。
90℃に加温した180gの湯中にダージリンOP茶葉を6g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155gを得た。
緑茶抽出物の濃縮物(*2)を2倍に希釈し同様の操作を行った。
緑茶抽出液と緑茶抽出物の濃縮物を重量比1:1で混合後、同様の操作を行った。
比較例品はこれらの処理をしていないものとした。
このようにして得られた緑茶を容器に充填後、134℃にて30秒間殺菌を行い容器詰緑茶飲料を得た。
比較例品はこれらの処理をしていないものとした。
このようにして得られた烏龍茶を容器に充填後、134℃にて30秒間殺菌を行い容器烏龍茶飲料を得た。
比較例品はこれらの処理をしていないものとした。
このようにして得られた紅茶を容器に充填後、134℃にて30秒間殺菌を行い容器紅茶飲料を得た。
表1〜3に示す茶抽出液について、泡除去前後の、風味の評価を行った。また、風味は、味覚パネル5名により評価した。
もっとも処理の効果が高かったのは緑茶で、次いで烏龍茶、紅茶の順であった。
Claims (7)
- 茶葉から得た茶抽出液を起泡させ、茶抽出液表面に形成された泡を除去することを特徴とする茶抽出液の製造方法。
- 緑茶抽出物の濃縮物を起泡させ、緑茶抽出物の濃縮物表面に形成された泡を除去して得られた緑茶抽出物の濃縮物と、茶葉から得た茶抽出液を起泡させ、茶抽出液表面に形成された泡を除去して得た茶抽出液とを混合することを特徴とする茶抽出液の製造方法。
- 緑茶抽出物の濃縮物と茶葉から得た茶抽出液とを混合し、この混合溶液を起泡させ、次いで該混合溶液表面に形成された泡を除去した混合茶抽出液を得ることを特徴とする茶抽出液の製造方法。
- 茶抽出液が緑茶である請求項1〜3のいずれか1項記載の緑茶抽出液の製造方法。
- 茶抽出液が半発酵茶又は紅茶である請求項1記載の半発酵茶抽出液又は紅茶抽出液の製造方法。
- 請求項1〜5のいずれかの茶抽出液を充填、殺菌することを特徴とする容器詰茶飲料の製造方法。
- 得られる容器詰茶飲料が、溶解状態にある非重合体カテキン類を0.06〜0.5重量%含有する容器詰茶飲料である請求項7記載の製造方法。
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