JP4360975B2 - Method for producing unfermented tea with high greenness and unfermented tea with high greenness - Google Patents
Method for producing unfermented tea with high greenness and unfermented tea with high greenness Download PDFInfo
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- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims description 7
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
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- 244000078912 Trichosanthes cucumerina Species 0.000 description 2
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- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
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- 240000008067 Cucumis sativus Species 0.000 description 1
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- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- 239000000040 green colorant Substances 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
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- 238000007654 immersion Methods 0.000 description 1
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- -1 iron ions Chemical class 0.000 description 1
- 235000020332 matcha tea Nutrition 0.000 description 1
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- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
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- 238000010298 pulverizing process Methods 0.000 description 1
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- 229960005055 sodium ascorbate Drugs 0.000 description 1
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 1
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- Tea And Coffee (AREA)
Description
本発明は、ペットボトル等の容器入り飲料として提供される不発酵茶において、従来無い美しい緑色を持ち、その緑色を維持することができる、新規な不発酵茶と該不発酵茶の製造方法に関するものである。 The present invention relates to a novel non-fermented tea that can maintain a green color that has never been beautiful in non-fermented tea provided as a beverage in a container such as a PET bottle, and a method for producing the non-fermented tea. Is.
日常的にお茶として飲用されている飲料は主にツバキ科に属する同じ品種の葉を原料としている。 この茶葉には酵素があり、葉を摘み取ったままにしておくとこの酵素の働きにより徐々に茶葉がいわゆる茶色になってくるため、この酵素の働きを加熱処理等で停止させ、茶葉を不発酵の状態で抽出処理して緑色の飲料として飲用されているのが緑茶である。近年、従来からボトル飲料等として消費されている烏龍茶等の半発酵茶や紅茶等の発酵茶に加えてこの緑茶、あるいは緑茶に他の葉もの茶や機能性成分、栄養成分をブレンドし、缶飲料、ボトル飲料として飲用する緑茶ドリンクの市場が急速に拡大してきた。しかしながらボトル飲料等は飲用に際して茶葉から茶を湯で抽出して温かい内に飲用する茶の通常の喫茶態様と異なり、長期間に渡って容器に入った状態で抽出液として保存する必要があるため、その間の風味の維持はもちろん、緑茶としてのテクスチャーに最も影響するその緑色を維持しなければならないという難しい課題があった。 Beverages that are drunk on a daily basis are mainly made from leaves of the same variety belonging to the camellia family. There is an enzyme in this tea leaf, and if you leave the leaves picked up, the enzyme will gradually turn brown by the action of this enzyme, so the enzyme's action is stopped by heat treatment etc., and the tea leaves are unfermented It is green tea that is extracted and processed as a green beverage. In recent years, in addition to semi-fermented tea such as oolong tea and black tea that have been consumed as bottled beverages in the past, this green tea or green tea is blended with other leaf teas, functional ingredients and nutritional ingredients, and cans The market for green tea drinks used as beverages and bottled drinks has expanded rapidly. However, bottled beverages and the like must be stored as an extract in a container for a long period of time, unlike a normal tea mode in which tea is extracted from tea leaves with hot water and drunk in the warm environment. In addition to maintaining the flavor in the meantime, there was a difficult problem of maintaining the green color, which has the most influence on the texture of green tea.
しかしながら、現在までその課題を実質的に克服した例はなく、ボトル飲料等として市販されている緑茶飲料は茶葉から抽出したての美しい緑色を維持しているものはなく、緑茶というより山吹色茶と言った方が適切で、容器の色や包装デザインで印象を補っているものがほとんどである。 However, there have been no examples of practically overcoming the problem until now, and there is no green tea beverage marketed as a bottle beverage or the like that maintains a beautiful green color just extracted from the tea leaves. It is appropriate to say that most of them supplement the impression with the color of the container and the packaging design.
このような現状であるが、緑茶の緑色を安定化する方法として茶葉抽出物を銅製容器中で加熱処理したり、加熱した抽出物を銅粒を充填したカラムに通液することで抽出物中のクロロフィルを銅クロロフィルとして緑茶抽出物の緑色を安定化する方法が報告されている(特許文献1)。他に本願発明に関連しボトル容器等の包装形態で製品化された緑茶の緑色を維持する方法についての先行文献は見当たらないが、ワラビ、キュウリ等の漬け物や惣菜を対象とし、これらの植物体を亜鉛イオンと鉄イオンを含有する処理液で加熱浸漬処理するか亜鉛酵母等の金属含有酵母を含む処理液で加熱浸漬処理することで植物体の緑色を固定あるいは復元し、その後その緑色を維持する方法が報告されている(特許文献2、特許文献3)。 Although it is such a present condition, as a method of stabilizing the green color of green tea, the tea leaf extract is heat-treated in a copper container, or the heated extract is passed through a column filled with copper particles in the extract. A method for stabilizing the green color of a green tea extract using copper chlorophyll as a copper chlorophyll has been reported (Patent Document 1). There is no other literature on the method of maintaining the green color of green tea produced in a packaging form such as a bottle container in relation to the invention of the present application, but for pickles such as bracken and cucumber and sugar beet, these plants The green color of the plant body is fixed or restored by heat immersion treatment with a treatment solution containing zinc ions and iron ions, or with a treatment solution containing metal-containing yeast such as zinc yeast, and then the green color is maintained. Have been reported (Patent Document 2, Patent Document 3).
以上のような報告はあるが、先に述べたように、現在のところ茶葉から抽出直後の美しい緑色を製品化後も維持したボトル飲料等の緑茶飲料は市販されていない。緑色を維持した茶製品としては、茶葉を粉砕処理した抹茶などの粉製品をそのまま原材料として用いたもの(例えば特許文献4)があるがこれはあくまでも茶葉そのものを用いたものであり、茶葉からの抽出物を製品化したものではない。一方、例えば二軸エクストルーダー等を用いて低温で抽出操作を行う方法(特許文献5)で得られる茶葉抽出物は従来の市販緑茶飲料に比べてより美しい緑色を示し、また旨味に関係するアミノ酸が熱水抽出の場合より多く抽出されるため従来の熱水抽出品より良好な風味を有する抽出物が得られ、新規な茶飲料と言うべきものであった。しかしながらこの特許文献における抽出物の保存温度を僅かでも上げると緑色の退色が急速に進むことが明かとなり、実際にこの抽出物をペットボトル等の容器入り製品として提供する為にはさらに高い温度でこの高レベルの緑色の美しさを維持し、なおかつ旨味成分の多いこの抽出物のお茶としての旨味に影響しない効果的な緑色維持方法を開発するという新たな技術課題の解決が不可欠であった。 Although there are reports as described above, as described above, green tea beverages such as bottle beverages that maintain a beautiful green color just after extraction from tea leaves after commercialization are not commercially available. As tea products that maintain a green color, there are powdered products such as powdered green tea that is made by pulverizing tea leaves as raw materials (for example, Patent Document 4), but this uses tea leaves themselves. It is not a product of the extract. On the other hand, for example, a tea leaf extract obtained by a method of performing extraction operation at a low temperature using a biaxial extruder or the like (Patent Document 5) shows a more beautiful green color than conventional commercial green tea beverages, and is also an amino acid related to umami Is extracted more than in the case of hot water extraction, an extract having a better flavor than the conventional hot water extract is obtained, which should be called a novel tea beverage. However, when the storage temperature of the extract in this patent document is slightly increased, it is clear that green fading rapidly proceeds, and in order to actually provide this extract as a product in a container such as a PET bottle, the temperature is higher. It was indispensable to solve the new technical problem of developing an effective green color maintenance method that maintains this high level of green beauty and yet does not affect the umami taste of this extract, which is rich in umami components.
本発明者らは、特許文献5の低温抽出法を茶葉に用いると抽出物の緑色度が非常に高く、また風味の点でも旨味成分を多く含む従来無い抽出物が得られることから、この抽出物の美しい緑色と豊かな旨味を持つという優れた特性を各種の保存条件に曝される製品化後も効果的に維持できる緑色維持方法を検討し、従来無い美しい緑色を保持し、かつ風味の良い新規なペットボトルや缶入り等の緑茶ドリンクを提供することを課題として鋭意検討を行った。特に現在市販されている緑茶飲料と特許文献5によって製造された茶葉の低温抽出物(加熱前)の緑色度には大きな隔たりがあるため、この従来無い低温抽出物の美しい緑色を数回の加熱工程、保存期間を経る製品においても維持することが最大の課題となった。 When the low temperature extraction method of Patent Document 5 is used for tea leaves, the present inventors can obtain an unprecedented extract that has a very high greenness and is rich in umami components in terms of flavor. We examined green maintenance methods that can effectively maintain the excellent characteristics of beautiful green color and rich umami even after commercialization that has been exposed to various storage conditions. We conducted an intensive study to provide good new plastic bottles and canned green tea drinks. In particular, there is a big difference between the greenness of the green tea beverage currently on the market and the low temperature extract (before heating) of the tea leaf produced by Patent Document 5, so the beautiful green color of this conventional low temperature extract is heated several times. Maintaining even products that have undergone a process and storage period has become the biggest issue.
表1に現在市販されている主なペットボトル入り緑茶飲料のブリックス値(以下Brix)とその緑色度を色差計でa値として測定した結果を示す。本来緑色度としてのa値はマイナスa値として表されるものであるが、市販品にはマイナスa値となるものはなく、全て赤色度の指標であるプラスのa値を示し、その値から現在市販されているペットボトル入り緑茶飲料は緑茶と言うより赤味を帯びた山吹色の飲料として市場に提供されていることが明らかとなった。これに対し、先の低温抽出物(未加熱品)は市販品と同様のBrixにおいてマイナス9というa値を示した。この為、この低温抽出物の示す美しい緑色を出来るだけ製品にも維持し、これまでない新規な緑茶として市場に提供することが本発明の第一の課題であり、具体的には各種の保存試験を経た後でも少なくとも市販品よりa値が1程度低い新規な緑茶ドリンクを提供することを目的とした。また特許文献5の低温抽出物は従来の熱水抽出物に比べてグルタミン酸などの旨味成分が多く、一方、タンニンなどの苦み成分は少ないため、玉露に似た良好な風味を持つ抽出物となっている。その為、第一の課題を解決することによってこの良好な風味が犠牲とならないようにすることが第二の課題となった。 Table 1 shows the results of measuring the Brix value (hereinafter referred to as Brix) of green tea beverages contained in main PET bottles currently on the market and the greenness as a value with a color difference meter. Originally, the a value as greenness is expressed as a minus a value, but there are no commercial products that have a minus a value, all showing a positive a value that is an index of redness, and from that value It became clear that green tea beverages in plastic bottles that are currently on the market are being offered to the market as reddish, wild-colored beverages rather than green tea. On the other hand, the previous low-temperature extract (unheated product) showed a value of minus 9 in Brix similar to the commercial product. For this reason, the first object of the present invention is to maintain the beautiful green color indicated by this low-temperature extract in the product as much as possible and provide it to the market as an unprecedented new green tea. The purpose of the present invention was to provide a new green tea drink having an a value about 1 lower than that of a commercially available product even after the test. In addition, the low temperature extract of Patent Document 5 has an umami component such as glutamic acid as compared with a conventional hot water extract, while it has a less bitter component such as tannin, and thus has an excellent flavor similar to gyokuro. ing. Therefore, it became a second problem to avoid sacrificing this good flavor by solving the first problem.
通常、緑茶飲料の褐変防止策としては、酸化反応を防止する意味合いでアスコルビン酸等の酸化防止剤を添加したり、容器のヘッドスペース内の空気を窒素に置換する方法等が行われている。本発明者らもこれらの方法を検討したところ期待した効果を得ることは出来なかった。一方、本発明者らは、今回の発明対象とは別の対象物の検討において、茶葉の粉砕物である抹茶の緑色増強、維持を目的として金属イオン、特に亜鉛イオン、銅イオンのクロロフィル安定化効果に着目し、グルコン酸亜鉛について検討を行ったところ、抹茶の緑色増強、維持にはグルコン酸亜鉛は期待した効果を示さないという結果を得ていた。しかしながら、今回の発明対象物である特許文献5の低温抽出物は抹茶のような茶葉の粉砕物ではなく抽出物である為、改めて亜鉛イオン、銅イオンを、グルコン酸塩、硫酸塩、金属含有酵母等の形で添加したところ、抹茶の場合とは異なり、効果的に抽出物の緑色が維持され、数回の高温の加熱処理工程を経た後でも抽出物の緑色がそれらの工程中ほとんど退色しないことを見出した。そしてさらにその効果はボトル容器に充填し30℃30日間保存後にも美しい緑色が維持され、かつ添加物による茶の味に与える影響もないことを確認し、従来無い美しい緑色を呈し、優れた風味を持つ、これまで市販されたことのない新規な緑茶飲料をペットボトル等の容器入り緑茶飲料として提供することに成功し、本発明を完成するに至った。 Usually, as a measure for preventing browning of a green tea beverage, an antioxidant such as ascorbic acid is added to prevent the oxidation reaction, or the air in the head space of the container is replaced with nitrogen. The present inventors also examined these methods and could not obtain the expected effect. On the other hand, the inventors of the present invention examined a different object from the object of the present invention, and stabilized chlorophyll of metal ions, particularly zinc ions and copper ions, for the purpose of enhancing and maintaining the green color of green tea, which is a ground product of tea leaves. Focusing on the effect, and examining zinc gluconate, it was found that zinc gluconate did not show the expected effect for green tea green enhancement and maintenance. However, since the low-temperature extract of Patent Document 5, which is the subject of the present invention, is not a pulverized product of tea leaves such as matcha tea, it contains zinc ions, copper ions, gluconates, sulfates, and metals. When added in the form of yeast or the like, unlike the case of Matcha, the green color of the extract is effectively maintained, and even after several high-temperature heat treatment steps, the green color of the extract is almost faded during those steps. I found it not. In addition, the effect is confirmed that the beautiful green color is maintained even after filling in the bottle container and stored at 30 ° C for 30 days, and there is no effect on the taste of tea by the additive. Has been successfully provided as a green tea beverage in a container such as a plastic bottle, and the present invention has been completed.
すなわち本発明は、茶葉を二軸エクストルーダーもしくはコロイドミル中で50℃以下の低温溶媒と共に粉砕抽出処理し、抽出滓と抽出液を分離した後、前記抽出液に、亜鉛酵母、銅酵母、グルコン酸亜鉛、グルコン酸銅、硫酸亜鉛および硫酸銅からなる群から選択される少なくとも一つの緑色安定化剤を、金属濃度で3ppmから100ppmになるように添加した後に加熱処理してなる、緑色不発酵茶の製造方法に関する。That is, the present invention is a method in which tea leaves are pulverized and extracted with a low-temperature solvent of 50 ° C. or lower in a biaxial extruder or colloid mill to separate an extract koji and an extract, and then the extract is mixed with zinc yeast, copper yeast, glucone. A green non-fermented product obtained by adding at least one green stabilizer selected from the group consisting of zinc acid, copper gluconate, zinc sulfate and copper sulfate to a metal concentration of 3 ppm to 100 ppm and then heat-treating it. The present invention relates to a method for producing tea.
さらに本発明は、緑色安定化剤が、亜鉛酵母、グルコン酸亜鉛および硫酸亜鉛からなる群から選択される、前記の緑色不発酵茶の製造方法に関する。Furthermore, this invention relates to the manufacturing method of the said green unfermented tea whose green stabilizer is selected from the group which consists of zinc yeast, zinc gluconate, and zinc sulfate.
また本発明は、前記の製造方法によって製造され、少なくとも加熱処理後の、Lab色差計における色調の色差aの値が、ブリックス0.1以上0.4未満のときに2.5からマイナス11である、緑色不発酵茶に関する。Further, the present invention is manufactured by the above manufacturing method, and at least after the heat treatment, the value of the color difference a of the color tone in the Lab color difference meter is from 2.5 to minus 11 when the value of Brix is 0.1 or more and less than 0.4. It relates to a certain green unfermented tea.
さらに本発明は、前記の製造方法によって製造され、少なくとも加熱処理後の、Lab色差計における色調の色差aの値が、ブリックス0.4以上0.6未満のときに3.0からマイナス10である、緑色不発酵茶に関する。Further, the present invention is manufactured by the above manufacturing method, and at least after heat treatment, the value of the color difference a of the color tone in the Lab color difference meter is from 3.0 to minus 10 when the value of Brix is 0.4 or more and less than 0.6. It relates to a certain green non-fermented tea.
また本発明は、加熱処理後の、Lab色差計における色調の色差aの値が、ブリックス0.1以上0.4未満のときに2.5からマイナス11であり、ブリックス0.4以上0.6未満のときに3.0からマイナス10であり、ブリックス0.6以上1.0未満のときに5.0からマイナス6であり、ブリックス1.0以上2.0未満のときに6.0からマイナス5である、前記の緑色不発酵茶に関する。In the present invention, the color difference a of the color tone in the Lab color difference meter after the heat treatment is from 2.5 to minus 11 when Brix is 0.1 or more and less than 0.4, and Brix is 0.4 or more and 0.00. It is 3.0 to minus 10 when less than 6, 5.0 to minus 6 when Brix is 0.6 or more and less than 1.0, and 6.0 when Brix is 1.0 or more and less than 2.0. It is related with the said green non-fermented tea which is minus 5.
さらに本発明は、製品容器に充填後30℃30日保存後の、Lab色差計における色調の色差aの値が、ブリックス0.1以上0.4未満のときに2.5からマイナス11であり、ブリックス0.4以上0.6未満のときに3.0からマイナス10であり、ブリックス0.6以上1.0未満のときに5.0からマイナス6であり、ブリックス1.0以上2.0未満のときに6.0からマイナス5である、前記の緑色不発酵茶に関する。Further, in the present invention, the value of the color difference a of the color tone in the Lab color difference meter after filling in the product container at 30 ° C. for 30 days is from 2.5 to minus 11 when the Brix is 0.1 or more and less than 0.4. When Brix is 0.4 or more and less than 0.6, 3.0 to minus 10; when Brix is 0.6 or more and less than 1.0, 5.0 to minus 6; It is related with said green non-fermented tea which is 6.0 to minus 5 when less than 0.
また本発明は、製品容器が、プラボトル、缶、紙パック、カップ、瓶、ゲーブルまたはチアパックである、前記の緑色不発酵茶に関する。The present invention also relates to the green unfermented tea, wherein the product container is a plastic bottle, can, paper pack, cup, bottle, gable or cheer pack.
本発明の緑色度の高い不発酵茶は例えば特許文献5に示す低温抽出物を対象とした場合に得ることができるが、他の方法で得られた茶葉抽出物であっても良好な緑色度を示す茶葉抽出物であればその抽出物に亜鉛イオンや銅イオン等の金属イオンを適応することで緑色度が従来無い高い状態で維持される不発酵茶を得ることができる。 The non-fermented tea with high greenness of the present invention can be obtained, for example, when the low-temperature extract shown in Patent Document 5 is used as an object, but even with tea leaf extracts obtained by other methods, good greenness is obtained. If it is a tea leaf extract which shows, non-fermented tea maintained in a state with no high greenness can be obtained by applying metal ions such as zinc ions and copper ions to the extract.
茶葉抽出物に亜鉛イオン、銅イオン等を作用させて抽出物中の金属(恐らくクロロフィル中の金属)と置換することで本発明品の緑色の安定化が成されると考えられる。この際、茶葉の粉砕物である抹茶では良好な結果が得られなかったことから、茶葉の細胞壁が残る程度の操作を経た段階では金属の置換は不十分で、抽出操作を行いクロロフィルが細胞外に露出していることが必要と考えられる。一方、特許文献2,3に於いては植物体自体に金属イオンを作用させた場合、つまり細胞壁が残っている場合でも緑色の復元、維持効果があることが示されている。不発酵茶の場合、茶葉中の酸化酵素を失活させる為に、茶葉を蒸す(日本茶)か釜煎り(中国茶)する加熱操作を行っている。この加熱操作が細胞壁の状態に変化を及ぼして、金属イオンの置換効率に影響を与えているものと考えられる。 It is considered that the green color of the product of the present invention is stabilized by allowing zinc ions, copper ions and the like to act on the tea leaf extract and replacing the metal in the extract (perhaps the metal in chlorophyll). At this time, good results were not obtained with green tea, which is a crushed product of tea leaves.Therefore, the metal replacement is insufficient at the stage where the cell walls of the tea leaves remain, and the chlorophyll is extracted extracellularly after extraction. It is considered necessary to be exposed to On the other hand, Patent Documents 2 and 3 show that when a metal ion is allowed to act on a plant body itself, that is, even when a cell wall remains, there is a green restoration and maintenance effect. In the case of non-fermented tea, in order to inactivate the oxidase in the tea leaves, a heating operation is performed to steam the tea leaves (Japanese tea) or kettle roast (Chinese tea). It is considered that this heating operation changes the state of the cell wall and affects the replacement efficiency of metal ions.
金属イオンを抽出物に作用させる方法としては、グルコン酸塩、硫酸塩、金属含有酵母等の形で抽出物のBrixが0.3程度の時、金属濃度として3ppmから100ppm程度、好ましくは10ppmから60ppm程度、より好ましくは15ppmから40ppm程度で抽出物に各添加物を添加した後、例えば金属の置換操作と加熱殺菌とを兼ねて90℃10分間程度加熱処理を行う。加熱温度が高ければ処理時間は短くなり例えばプレート式熱交換機を用いて140℃3秒間で殺菌と置換操作を同時に行うことも出来る。 As a method of allowing metal ions to act on the extract, when the Brix of the extract is about 0.3 in the form of gluconate, sulfate, metal-containing yeast, etc., the metal concentration is about 3 ppm to 100 ppm, preferably about 10 ppm to 60 ppm. More preferably, after adding each additive to the extract at about 15 ppm to 40 ppm, heat treatment is performed at 90 ° C. for about 10 minutes, for example, both for metal replacement and heat sterilization. If the heating temperature is high, the treatment time is shortened, and for example, sterilization and replacement can be performed simultaneously at 140 ° C. for 3 seconds using a plate heat exchanger.
金属イオンの添加濃度は緑色安定化効果、添加物の種類、抽出物の濃度(Brix)等を勘案して決定するが金属イオンを栄養成分として見た場合には他の判断基準を勘案して添加濃度を決めていくこともできる。他の判断基準とは、例えば亜鉛、銅等の一日所要量(9〜10mg程度 参考;第六次改訂日本人の栄養所要量)を参照しながら茶葉抽出物への添加濃度を決めていくような場合である。 The addition concentration of metal ions is determined in consideration of the green stabilization effect, the type of additive, the concentration of the extract (Brix), etc., but when metal ions are viewed as nutritional components, other criteria are taken into consideration. The addition concentration can also be determined. Other criteria include, for example, the daily concentration of zinc, copper, etc. (about 9 to 10 mg, reference; sixth revised Japanese nutritional requirement) to determine the concentration to add to the tea leaf extract This is the case.
以上のようなポイントを考慮した結果、本発明品に必要な金属イオン濃度は例えばBrix0.3程度の茶葉抽出物にグルコン酸亜鉛を用いた場合、その添加濃度は金属濃度として15ppmから20ppm程度である。この濃度で飲料1リットルあたりの亜鉛量は15mgから20mgとなり、先に述べた亜鉛の一日栄養所要量10mgを考慮した場合でも無理のない範囲で本発明品の緑色維持が成されていることが確認できる。
尚、本発明品に他の公知の方法、例えば安定化剤であるアスコルビン酸等の酸化防止剤を添加したり抽出物の脱酸素処理やヘッドスペースの窒素置換処理をすることは本発明品の効果をより増強する効果があるので必要に応じて適宜組み合わせて用いればよい。
また例えば飲料量が限定される態様を想定した場合等にはさらに添加濃度を上げることで緑色の安定性がさらに増強されることは言うまでもない。
As a result of considering the above points, the metal ion concentration necessary for the product of the present invention is, for example, when zinc gluconate is used in the tea leaf extract of about Brix 0.3, the addition concentration is about 15 ppm to 20 ppm as the metal concentration. is there. At this concentration, the amount of zinc per liter of beverage will vary from 15 mg to 20 mg, and the green color of the product of the present invention is maintained within a reasonable range even when the above-mentioned daily nutritional requirement for zinc of 10 mg is considered. Can be confirmed.
It should be noted that other known methods such as addition of an antioxidant such as ascorbic acid as a stabilizer, deoxidation treatment of the extract, or nitrogen replacement treatment of the headspace of the product of the present invention are not permitted. Since there is an effect of further enhancing the effect, it may be used in combination as appropriate.
In addition, for example, assuming a mode in which the amount of beverage is limited, it goes without saying that the green stability is further enhanced by further increasing the concentration of addition.
また飲料として考慮しなければならない金属の添加が味に与える影響を見たところ、亜鉛、銅の場合は50ppm添加した場合でも添加直後も保存試験後も味への影響は認められず、むしろ発明品の良好な風味を安定化させる効果もあり味に与える影響を考慮して亜鉛、銅の添加量に制限を加える必要は認められなかった。唯一、金属含有酵母の形で添加した場合にはその濃度によって酵母の味が認められる場合もあるがその場合でも、パン酵母など良好な風味を持つ酵母を選択することでむしろお茶にとって良好な風味が付加され実質的に影響のない形で使用することができる。 In addition, when the influence of the addition of metals that must be considered as beverages on the taste was observed, in the case of zinc and copper, no influence on the taste was observed either immediately after the addition or after the storage test, even when added at 50 ppm. There was also an effect of stabilizing the good flavor of the product, and it was not necessary to limit the amount of zinc and copper added in consideration of the influence on the taste. Only when added in the form of metal-containing yeast, the taste of the yeast may be recognized depending on its concentration, but even in that case, by selecting a yeast with good flavor such as baker's yeast, it is rather good flavor for tea Can be used in a form that is substantially unaffected.
さらに金属含有酵母を用いた場合には、酵母をそのまま製品中に含有させておく態様に加えて、添加した酵母を金属置換処理後にクラリファイヤー処理、遠心分離、フィルター処理等で飲料中から取り除くこともできるので製品設計により幅をもたすことが出来る。
一方、硫酸亜鉛等は溶解性が高いので茶葉の低温抽出操作を行う時点で装置に加える液中に添加しておくこともできる。しかしながら低温抽出工程時に緑色の退色は認められないので通常は抽出操作完了後の抽出液に金属添加物を加える方が添加濃度の管理がし易いなど工程管理上より望ましいといえる。
Furthermore, when using a metal-containing yeast, in addition to the embodiment in which the yeast is contained in the product as it is, the added yeast is removed from the beverage by clarifier treatment, centrifugation, filter treatment, etc. after the metal replacement treatment. Can also be widened by product design.
On the other hand, since zinc sulfate and the like are highly soluble, they can be added to the liquid added to the apparatus at the time of performing the low temperature extraction operation of tea leaves. However, since no fading of green color is observed during the low temperature extraction process, it can be said that it is usually more desirable in terms of process management to add the metal additive to the extract after completion of the extraction operation because the addition concentration is easier to manage.
本発明により、ボトル飲料等の製品形態で、従来のボトル飲料には無い美しい緑色を安定に維持し、且つ風味の良い不発酵茶(緑茶)を提供することが可能となった。特に特許文献5に示す茶葉の低温抽出物を対象とした場合、この抽出物に、亜鉛イオン、あるいは銅イオンを作用させる操作を行うことで、市販されている緑茶飲料と比べて明確に緑色度が高い飲料となり、文字どおり初めて緑茶と呼ぶことができる新規なボトル入り緑茶飲料を市場に提供することが可能となった。 According to the present invention, it has become possible to stably provide a beautiful green color that is not found in conventional bottle beverages and provide a flavorful non-fermented tea (green tea) in a product form such as a bottle beverage. In particular, when the low temperature extract of tea leaves shown in Patent Document 5 is targeted, by performing an operation in which this extract is made to act on zinc ions or copper ions, the degree of greenness is clearly compared with that of commercially available green tea beverages. As a result, it has become possible to provide new bottled green tea beverages, which can be literally called green tea for the first time, to the market.
本発明品のベースとなる緑色度が高く風味の良い不発酵茶葉低温抽出物は特許文献5に示される実施例を参考例として製造することができる。その製造法の要旨はかぶせ茶などの不発酵茶葉を二軸エクストルーダーもしくはコロイドミルに入れて茶葉を粉砕処理し、その際に50℃以下マイナス5℃以上好ましくは40℃以下マイナス5℃以上より好ましくは30℃以下マイナス5℃以上の低温溶媒で抽出処理し、その後抽出滓と抽出液を分離することで緑色度が高く風味の良い低温抽出物を得るというものである。この方法の場合、通常の熱水抽出品のような抽出時の加熱によるクロロフィル等の速やかな褐変が起こらず、また低温短時間での抽出にもかかわらず茶葉中の緑色や旨味に関係する成分は熱水抽出品と比べてより多く抽出される為例えばその緑色度を示す色差計で測定したa値は−9と明確に緑色としての数値を示す(表1)。 A non-fermented tea leaf low-temperature extract having a high greenness and a good flavor, which is the base of the present invention, can be produced as a reference example of the example shown in Patent Document 5. The gist of the production method is to put non-fermented tea leaves such as Kabusecha into a biaxial extruder or colloid mill and pulverize the tea leaves. At that time, 50 ° C or less minus 5 ° C or more, preferably 40 ° C or less minus 5 ° C or more Preferably, an extraction treatment is performed with a low temperature solvent of 30 ° C. or lower minus 5 ° C. or higher, and then the extraction koji and the extract are separated to obtain a low temperature extract having a high greenness and a good flavor. In the case of this method, there is no rapid browning of chlorophyll etc. due to heating at the time of extraction like ordinary hot water extract products, and components related to green color and umami in tea leaves despite extraction at low temperature and short time Is extracted more than the hot water extract, for example, the a value measured with a color difference meter indicating the greenness is clearly -9 and the value as green (Table 1).
本発明品の緑色度はあくまでも不発酵茶葉抽出物の呈する緑色であり、他の添加物、例えば緑色の着色料や抹茶、玉露粉末、煎茶粉末等の通常食品に緑色を付加するために用いられる茶葉粉砕物、茶葉以外のゴーヤ等の緑色植物粉砕物等が添加された結果得られた緑色度ではない。これらを加えた結果見かけ上本発明品と同様の緑色度が得られたとしても、それは緑色の添加物を加えた結果実現した緑色度であり、本発明の、茶葉抽出物の緑色を安定化した結果得られた緑色度とはまったくその技術的意義が異なる。しかしながら、このことは本質的に抽出物自身の緑色が高く安定化している状態でさらに茶葉粉砕物以外のゴーヤ粉末等を添加する態様を否定するものではない。これらの素材は緑茶に機能性を付加するために添加する場合もあるからである。 The greenness of the product of the present invention is the green color exhibited by the non-fermented tea leaf extract, and is used to add green color to other additives such as green colorants, green tea, gyokuro powder, sencha powder, etc. It is not the greenness obtained as a result of the addition of pulverized tea leaves, pulverized green plants such as bitter gourd other than tea leaves. As a result of adding these, even if the greenness similar to that of the present invention product is obtained, it is the greenness realized as a result of adding the green additive, and the green color of the tea leaf extract of the present invention is stabilized. The technical significance is completely different from the greenness obtained. However, this does not deny an aspect in which bitter gourd powder other than ground tea leaves is added while the green color of the extract itself is essentially high and stabilized. This is because these materials may be added to add functionality to green tea.
本発明品に用いる緑色安定化剤は亜鉛、および/または銅のグルコン酸塩、硫酸塩、金属含有酵母等の形で用いることができる。金属含有酵母は食品として用いられており本発明品に比較的用いられ易い。金属としての添加濃度に安定化剤の種類による大きな差はなく最大100ppm程度を用いることができる。 The green stabilizer used in the product of the present invention can be used in the form of zinc and / or copper gluconate, sulfate, metal-containing yeast and the like. Metal-containing yeasts are used as foods and are relatively easy to use in the products of the present invention. There is no great difference in the additive concentration as a metal depending on the kind of stabilizer, and a maximum of about 100 ppm can be used.
本発明品の緑色度はハンターの色差式によるLab色差計における色調の色差aを指標として表すことができ、現在市販されている容器入り茶製品より低いa値を示すことが特徴である。例えば30℃30日間保存試験後のa値が、Brix0.3付近の時、2.5から-11、Brix0.5付近で3.0から-10、Brix0.8付近で5.0から−6、Brix1.0以上で6.0から-5の状態を維持することができる。Brixが高いと安定化すべきクロロフィルが多くなる為、緑色安定化剤の添加量も増加させた方が安定化効果は高いが添加量の上限はどのような食品として市場に提供するのかという商品性等を考慮し、先に挙げた最大100ppmの範囲内で判断すれば良い。またBrixが高いと抽出されてくる成分の割合も異なりa値も高くなる傾向があるため、本発明に於いてはBrixに関連させて保存試験後の到達すべきa値をBrix毎に設定した。従ってこの保存試験条件は発明当初におけるa値設定の基準を示したものであり、本発明品の保存性自体を示したものではない。表2から表4に本発明品と対照品の緑色度と風味の変動について4℃と30℃保存時に検討した結果を示す。 The greenness of the product of the present invention can be expressed by using the color difference a of the color tone in the Lab color difference meter according to Hunter's color difference formula as an index, and is characterized by a value a lower than that of a commercially available tea product in a container. For example, when the a value after storage test at 30 ° C for 30 days is near Brix 0.3, it is 2.5 to -11, 3.0 to -10 near Brix 0.5, 5.0 to -6 near Brix 0.8, Brix 1.0 or more The state of 6.0 to -5 can be maintained. If Brix is high, the amount of chlorophyll that needs to be stabilized increases, so increasing the amount of green stabilizer added increases the stabilization effect, but the upper limit of the amount added is a commercial product as to what kind of food is offered to the market In consideration of the above, etc., it may be determined within the range of 100 ppm mentioned above. In addition, since the ratio of the extracted components is different and the a value tends to be high when Brix is high, in the present invention, the a value to be reached after the storage test is set for each Brix in relation to Brix. . Therefore, the storage test conditions show the criteria for setting the a value at the beginning of the invention, and do not show the storage stability of the product of the present invention. Tables 2 to 4 show the results of studies on the greenness and flavor of the product of the present invention and the control product when stored at 4 ° C and 30 ° C.
以下に、本発明品の実施の態様を具体的に示して本発明をより詳細に説明するが本発明は以下の実施態様に限定されるものではない。
Hereinafter, the present invention will be described in detail by specifically showing embodiments of the present invention, but the present invention is not limited to the following embodiments.
[実施例1]
茶葉(かぶせ茶)を20℃のイオン交換水中で二軸エクストルーダーを用いて粉砕、急速抽出した。この抽出液をガーゼでこしたロ液をBrix0.30%に調整した後、0.04%(w/v)亜鉛酵母(マリンバイオ社製、亜鉛含有量約10%)あるいは0.01%(w/v)グルコン酸亜鉛(扶桑化学社製、亜鉛含有量約14%)を添加し、90℃10分間加熱殺菌した。殺菌後冷却しペットボトルに充填後、4℃下で静置し、抽出液の経時的色差と風味の変化を調べることで、亜鉛イオンの緑色度保持効果、風味保持効果を確認した(表2、表3)。緑色度保持効果の確認にはLab色差計を用い、a値を測定した。風味保持効果の確認には、官能試験を行い5段階で評価を行った。
測定機器 Brix ;ATAGO社製デジタル屈折計RX5000 測定温度20℃。
a値;東京電色(株)カラーアナライザーTC-1800J 以下同様に使用。
[Example 1]
The tea leaves (kabuse tea) were pulverized and rapidly extracted in ion-exchanged water at 20 ° C. using a biaxial extruder. After adjusting the extract of this extract by rubbing with gauze to Brix 0.30%, 0.04% (w / v) zinc yeast (manufactured by Marine Bio, zinc content about 10%) or 0.01% (w / v) Zinc gluconate (manufactured by Fuso Chemical Co., Ltd., zinc content of about 14%) was added and sterilized by heating at 90 ° C. for 10 minutes. After sterilization, cooling, filling into PET bottles, and allowing to stand at 4 ° C, and examining the time-dependent color difference and flavor change of the extract, the zinc ion greenness retention effect and flavor retention effect were confirmed (Table 2). Table 3). In order to confirm the greenness retention effect, an a value was measured using a Lab color difference meter. In order to confirm the flavor retention effect, a sensory test was performed and evaluation was performed in five stages.
Measuring equipment Brix; ATAGO digital refractometer RX5000 Measuring temperature 20 ℃.
a value: Tokyo Denshoku Co., Ltd. Color Analyzer TC-1800J
[実施例2]
茶葉(かぶせ茶)を20℃のイオン交換水中で二軸エクストルーダーを用いて粉砕、急速抽出した。この抽出液をデカンタで固液分離したロ液をBrix0.55%に調整し、抗酸化剤としてアスコルビン酸ナトリウムを0.12%添加後、亜鉛最終濃度0.002%(w/v)となるように亜鉛酵母(マリンバイオ社製亜鉛含有量約10%)を添加した後、プレート式熱交換機で140℃、3秒間のUHT式加熱殺菌を行った。殺菌後抽出液の色差と風味を調べることでUHT加熱殺菌後の緑色度と風味を確認した。さらに亜鉛最終濃度0.002%(w/v)の抽出液をペットボトルに充填後、長期間30℃で保存試験を行い、加温保存による風味、緑色度の変動を検討した(表4)。風味は、官能試験において5段階評価を行った。緑色度保持効果の確認にはLab色差計を用い、a値を測定した。
[Example 2]
The tea leaves (kabuse tea) were pulverized and rapidly extracted in ion-exchanged water at 20 ° C. using a biaxial extruder. The extract obtained by solid-liquid separation of this extract with a decanter is adjusted to Brix 0.55%. After adding 0.12% sodium ascorbate as an antioxidant, zinc yeast is added so that the final zinc concentration is 0.002% (w / v). (Additional marine bio zinc content of about 10%) was added, followed by UHT heat sterilization at 140 ° C. for 3 seconds using a plate heat exchanger. The greenness and flavor after UHT heat sterilization were confirmed by examining the color difference and flavor of the extract after sterilization. Further, after filling a plastic bottle with an extract solution having a final zinc concentration of 0.002% (w / v), a storage test was conducted at 30 ° C. for a long period of time to examine changes in flavor and greenness due to warm storage (Table 4). The flavor was evaluated on a 5-level scale in the sensory test. In order to confirm the greenness retention effect, an a value was measured using a Lab color difference meter.
[実施例3]
茶葉(かぶせ茶)を20℃のイオン交換水中で二軸エクストルーダーを用いて粉砕、急速抽出し、茶葉抽出液を調製した。この抽出液をガーゼでこしたロ液をBrix0.30%に調整した後、0.002%(w/v)硫酸亜鉛(亜鉛含量約40.5%)、0.002%(w/v)硫酸銅(銅含量約39.8%)を添加した。この添加液と対照品の90℃10分間加熱後の抽出液の色差を調べることで、亜鉛イオンの緑色度保持効果を確認した。緑色度保持効果の確認にはLab色差計を用い、a値を測定した(表5)。
[Example 3]
Tea leaves (kabuse tea) were pulverized in a 20 ° C. ion exchange water using a twin screw extruder and rapidly extracted to prepare a tea leaf extract. After this extract was rubbed with gauze, adjusted to Brix 0.30%, 0.002% (w / v) zinc sulfate (zinc content about 40.5%), 0.002% (w / v) copper sulfate (copper content about 39.8%) was added. The green color retention effect of zinc ions was confirmed by examining the color difference between the added solution and the control solution after heating at 90 ° C. for 10 minutes. To confirm the greenness retention effect, an a value was measured using a Lab color difference meter (Table 5).
いずれの実施例でも本発明品は対照品に比べて明確な緑色保持効果を示し、保存試験結果から保存後の緑色保持効果に加えて風味維持効果も示すことが明らかとなった。
In any of the examples, the product of the present invention showed a clear green retention effect as compared with the control product, and it was revealed from the storage test results that it also showed a flavor maintenance effect in addition to the green retention effect after storage.
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