JP5101913B2 - Containerized mixed tea beverage - Google Patents

Containerized mixed tea beverage Download PDF

Info

Publication number
JP5101913B2
JP5101913B2 JP2007080182A JP2007080182A JP5101913B2 JP 5101913 B2 JP5101913 B2 JP 5101913B2 JP 2007080182 A JP2007080182 A JP 2007080182A JP 2007080182 A JP2007080182 A JP 2007080182A JP 5101913 B2 JP5101913 B2 JP 5101913B2
Authority
JP
Japan
Prior art keywords
leaves
tea beverage
mixed tea
raw materials
mixed
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 - Fee Related
Application number
JP2007080182A
Other languages
Japanese (ja)
Other versions
JP2008237066A (en
Inventor
健太郎 尾家
浩二 長尾
芳明 横尾
賢藏 高橋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suntory Holdings Ltd
Original Assignee
Suntory Holdings Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Priority to JP2007080182A priority Critical patent/JP5101913B2/en
Application filed by Suntory Holdings Ltd filed Critical Suntory Holdings Ltd
Priority to NZ579849A priority patent/NZ579849A/en
Priority to MYPI20093986 priority patent/MY149562A/en
Priority to TW97110592A priority patent/TWI386165B/en
Priority to AU2008236115A priority patent/AU2008236115B2/en
Priority to PCT/JP2008/055489 priority patent/WO2008123214A1/en
Priority to CN200810087521XA priority patent/CN101273743B/en
Publication of JP2008237066A publication Critical patent/JP2008237066A/en
Application granted granted Critical
Publication of JP5101913B2 publication Critical patent/JP5101913B2/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Description

本発明は、容器詰混合茶飲料に関する。より特定すれば、本発明は茶褐色色調が濃く、かつ、苦渋味が無くすっきり感を保ちながら長期保存時の沈殿を抑制した容器詰混合茶飲料に関する。   The present invention relates to a packaged mixed tea beverage. More specifically, the present invention relates to a packaged mixed tea beverage that has a dark brown color tone, has no bitter astringency, and maintains a refreshing feeling while suppressing precipitation during long-term storage.

近年、飲料業界においても、健康志向・高付加価値志向が高まりつつある。茶系飲料のうち、特に複数の茶葉や穀物を原料とする茶系飲料は、単一の原料では表現できない様々な香味を表現することが可能であり、また数種類の自然素材の成分を摂取できるという利点がある。しかし、複数の原料を使用することで、香味が苦渋味や雑味を帯びるという問題や、特に容器詰で販売される茶飲料については長期保存時の沈殿抑制が困難という問題等が生じることがある。複数の原料を用いた茶系飲料に関しては様々な工夫が凝らされてきた。特許文献1は、複数の原料について異なる抽出時間を設定することで、香味豊かな混合茶飲料を得る方法を記載する。特許文献2は、ウーロン茶独特の渋味を抑えるべく、ウーロン茶葉と、白茶葉及び／又は清茶葉の抽出液よりなる混合茶飲料を記載する。
特開2003-310160号公報 特開平7-111858号公報(特許第2725985号) In recent years, in the beverage industry, health-oriented and high-value-added orientations are increasing. Among tea-based beverages, especially tea-based beverages made from multiple tea leaves and grains can express a variety of flavors that cannot be expressed with a single ingredient, and can ingest several types of natural ingredients. There is an advantage. However, the use of a plurality of raw materials may cause problems such as a bitter and astringent flavor, and problems such as difficulty in suppressing precipitation during long-term storage, especially for tea beverages sold in containers. is there. Various ideas have been devised for tea-based beverages using multiple ingredients. Patent Document 1 describes a method for obtaining a flavorful mixed tea beverage by setting different extraction times for a plurality of ingredients. Patent Document 2 describes a mixed tea beverage composed of oolong tea leaves and white tea leaves and / or clean tea leaf extracts in order to suppress the unique astringency of oolong tea.
JP2003-310160 Japanese Unexamined Patent Publication No. 7-111858 (Patent No. 2725985)

市場には多くの茶系飲料が存在するが、これらの中で、他の飲料との差別化が図れる飲料であることも望ましい。このような背景の中、本発明者らは、色調の濃い容器詰混合茶飲料は存在しないことに着目した。色調(特に茶褐色色調)が濃いことは、混合茶飲料において、多種類の素材、多種類の成分が高濃度に含まれている印象をあたえ、健康感・高級感というイメージを想起させ、新しい価値を混合茶飲料に付与することができると本発明者らは考えた。しかし、混合茶飲料において、色調を濃くしようとすると、苦渋味を帯びる場合や、味わいが濃厚となり過ぎてすっきり感を損なう場合がある。また、特定原料の香味特徴が強く出すぎて、味が単調になることもある。   There are many tea-based drinks on the market, and among these, it is also desirable that the drinks can be differentiated from other drinks. In such a background, the present inventors paid attention to the fact that there is no container-packed mixed tea beverage having a dark color tone. The deep color tone (especially brownish brown) gives the impression that the mixed tea beverage has a high concentration of many kinds of ingredients and many ingredients, and recalls the image of health and luxury. The present inventors considered that can be added to a mixed tea beverage. However, in a mixed tea beverage, when trying to darken the color tone, it may be bitter and a bitter and the taste may be too thick and the refreshing feeling may be impaired. Moreover, the flavor characteristic of a specific raw material may become too strong, and a taste may become monotonous.

従って、本発明は、色調(特に茶褐色色調)が濃く、かつ、苦渋味が無くすっきり感を保ちながら、長期保存時の沈殿を抑制した容器詰め混合茶飲料を提供することを課題とする。   Therefore, an object of the present invention is to provide a container-packed mixed tea beverage that has a dark color tone (particularly brownish brown color tone), has no bitter astringency, and maintains a refreshing feeling while suppressing precipitation during long-term storage.

上記課題を解決するために鋭意研究を行った結果、本発明者らは、混合茶飲料において用いられる複数の原料は、その収穫の季節により味、香り、成分に変化があること、原料の処理方法(焙煎方法、発酵方法、焙煎・発酵の程度等)の違いにより、さらに味、香り、成分に変化があることも考慮し、原料の選択方法や処理方法について検討した。また、混合茶飲料において測定することができる様々な特性及び成分のうち、特定のものが、上記課題を解決した混合茶飲料を得るための指標となることを見出した。そして、混合茶飲料のカフェイン量、Brix、Haze値等を制御することにより、色調が濃く、かつ苦渋味が無くすっきり感を保ちながら長期保存時の沈殿を抑制した容器詰め混合茶飲料が得られることを見出し、本発明を完成させた。   As a result of diligent research to solve the above problems, the present inventors have found that a plurality of raw materials used in a mixed tea beverage have changes in taste, aroma, and ingredients depending on the season of harvest, and processing of the raw materials Considering that there are changes in taste, aroma, and ingredients depending on the method (roasting method, fermentation method, degree of roasting / fermentation, etc.), the selection method and processing method of raw materials were examined. Moreover, it discovered that a specific thing became the parameter | index for obtaining the mixed tea drink which solved the said subject among various characteristics and components which can be measured in a mixed tea drink. And by controlling the amount of caffeine, Brix, Haze, etc. of the mixed tea beverage, a container-packed mixed tea beverage that has a strong color tone, has no bitter astringency and maintains a clean feeling while suppressing precipitation during long-term storage can be obtained. The present invention has been completed.

すなわち本発明は、以下の(A)〜(E)：
(A) カメリア・シネンシス種の茎葉；
(B) カメリア・シネンシス種以外の植物の茎葉；
(C) 穀物の種子；
(D) 茎葉及び穀物の種子以外の植物由来原料；及び
(E) 菌類由来原料；
の5つの群のうち、2つ以上の群(好ましくは3つ以上の群、より好ましくは4つ以上の群、さらに好ましくは5つの群)からそれぞれ1種以上選択した原料の抽出液を含む混合茶飲料であって、
(イ) カフェイン含有量が150ppm以下(好ましくは110ppm以下、より好ましくは80ppm以下、さらに好ましくは50ppm以下)；
(ロ) Brixが0.5%以下(好ましくは0.45%以下、より好ましくは0.4%以下、さらに好ましくは0.35%以下)；
(ハ) Hazeが10未満(好ましくは7未満、より好ましくは5未満、さらに好ましくは3未満)；及び
(ニ) 色調が波長420nmで測定して0.8以上(好ましくは1.0以上、より好ましくは1.1以上、さらに好ましくは1.2以上)である、前記混合茶飲料を提供する。
本発明はまた、
(イ) カフェイン含有量が110ppm以下；
(ロ) Brixが0.45%以下；
(ハ) Hazeが7未満；及び
(ニ) 色調が波長420nmで測定して1.0以上である、前記の混合茶飲料を提供する。
本発明はまた、前記(A)〜(E)の5つの群のうち、(A)及び(C)を含む3つ以上の群(例えば、(A)、(C)及び(D)を含む3つ以上の群)からそれぞれ1種以上選択した3種以上の原料の抽出液を含む、前記の混合茶飲料を提供する。
本発明はまた、3種以上(好ましくは5種以上)の焙煎処理済原料の抽出液を含む、前記の混合茶飲料を提供する。
本発明はまた、全粒焙煎ハトムギを高温高圧下で水蒸気処理し、粉砕処理した原料(これは上記(C)群に属する原料である)の抽出液を含む、前記の混合茶飲料を提供する。
本発明はまた、透明容器(例えばPET容器)に容器詰された、前記の混合茶飲料を提供する。 That is, the present invention provides the following (A) to (E):
(A) Camellia sinensis sp.
(B) Stems and leaves of plants other than Camellia sinensis species;
(C) Cereal seeds;
(D) plant-derived materials other than foliage and grain seeds; and
(E) Fungal-derived materials;
Among the five groups, each contains at least one raw material extract selected from two or more groups (preferably three or more groups, more preferably four or more groups, and even more preferably five groups). A mixed tea beverage,
(A) Caffeine content is 150 ppm or less (preferably 110 ppm or less, more preferably 80 ppm or less, and further preferably 50 ppm or less);
(B) Brix is 0.5% or less (preferably 0.45% or less, more preferably 0.4% or less, even more preferably 0.35% or less);
(C) Haze is less than 10 (preferably less than 7, more preferably less than 5, more preferably less than 3); and
(D) Provided is the mixed tea beverage having a color tone of 0.8 or more (preferably 1.0 or more, more preferably 1.1 or more, still more preferably 1.2 or more) measured at a wavelength of 420 nm.
The present invention also provides
(A) The caffeine content is 110 ppm or less;
(B) Brix is 0.45% or less;
(C) Haze is less than 7; and
(D) Provided is the above mixed tea beverage having a color tone of 1.0 or more measured at a wavelength of 420 nm.
The present invention also includes three or more groups (for example, (A), (C), and (D) including (A) and (C) among the five groups (A) to (E). There is provided the above mixed tea beverage comprising an extract of three or more kinds of raw materials each selected from one or more kinds of three or more groups).
The present invention also provides the above-mentioned mixed tea beverage comprising 3 or more (preferably 5 or more) roasted raw material extracts.
The present invention also provides the above mixed tea beverage comprising an extract of a raw material (this is a raw material belonging to the group (C)) obtained by subjecting whole grain roasted pearl barley to steam treatment under high temperature and high pressure and pulverizing treatment. To do.
The present invention also provides the above mixed tea beverage packaged in a transparent container (for example, a PET container).

本発明はまた、以下の(A)〜(E)：
(A) カメリア・シネンシス種の茎葉；
(B) カメリア・シネンシス種以外の植物の茎葉；
(C) 穀物の種子；
(D) 茎葉及び穀物の種子以外の植物由来原料；及び
(E) 菌類由来原料；
の5つの群のうち、3つ以上の群からそれぞれ1種以上選択した、3種以上の原料を溶媒で抽出し、得られた抽出液を濾過して濾過液を得ることを含む、混合茶飲料の製造方法であって、前記混合茶飲料において
(イ) カフェイン含有量が100ppm以下、
(ロ) Brixが0.5%以下、又は
(ハ) Hazeが10未満であり、
(好ましくは前記(イ)〜(ハ)のいずれか2つを満たし、より好ましくは(イ)〜(ハ)の全てを満たし)
(ニ) 色調が波長420nmで測定して1.0以上であることを特徴とする、前記の製造方法を提供する。
本発明はまた、混合茶飲料の、(イ) カフェイン含有量、(ロ) Brix、(ハ) Haze及び(ニ) 色調(波長420nmで測定)を測定することを特徴とする、混合茶飲料の判定方法を提供する。 The present invention also provides the following (A) to (E):
(A) Camellia sinensis sp.
(B) Stems and leaves of plants other than Camellia sinensis species;
(C) Cereal seeds;
(D) plant-derived materials other than foliage and grain seeds; and
(E) Fungal-derived materials;
The mixed tea comprising extracting at least three kinds of raw materials with a solvent and filtering the resulting extract to obtain a filtrate selected from at least one of the five groups A method for producing a beverage, wherein the mixed tea beverage is
(I) Caffeine content is 100ppm or less,
(B) Brix is 0.5% or less, or
(C) Haze is less than 10,
(Preferably satisfy any two of (A) to (C), more preferably satisfy (A) to (C))
(D) The above production method is characterized in that the color tone is 1.0 or more as measured at a wavelength of 420 nm.
The present invention also provides a mixed tea beverage characterized by measuring (a) caffeine content, (b) Brix, (c) Haze, and (d) color tone (measured at a wavelength of 420 nm) of the mixed tea beverage. A determination method is provided.

さらに本発明は、5種以上(好ましくは10種以上、より好ましくは15種以上、さらに好ましくは20種以上)の原料を含む、前記の混合茶飲料を提供する。
さらに本発明は、抽出液のBrix及びOD 420値(420nmで測定した色調)を測定し、算出したOD 420値/Brixの値を指標として原料を選択する工程を含む、前記混合茶飲料の製造方法を提供する。
さらに本発明は、いずれも焙煎処理済である、クコの葉、カワラケツメイ、コフキサルノコシカケ、タンポポの根、サンザシ、桑の葉、甘草、スイカズラ、バンザクロの実、カモミール、シイタケ、ドクダミ、ハブ茶から選択される原料、好ましくは、いずれも焙煎処理済である、コフキサルノコシカケ、桑の葉、バンザクロの実、ドクダミ、ハブ茶から選択される原料の2種以上、好ましくは3種以上の抽出液を含む、前記の混合茶飲料を提供する。
さらに本発明は、原料の90w/w%以上(好ましくは95w/w%以上、例えば全ての原料)が、焙煎処理済である、前記の混合茶飲料を提供する。 Furthermore, the present invention provides the above mixed tea beverage comprising 5 or more (preferably 10 or more, more preferably 15 or more, and still more preferably 20 or more) ingredients.
Further, the present invention includes the step of measuring the Brix and OD 420 value (color tone measured at 420 nm) of the extract and selecting a raw material using the calculated OD 420 value / Brix value as an index. Provide a method.
Furthermore, the present invention is all roasted, from wolfberry leaves, Kawaraketsumei, Kofukisarokoshikake, dandelion root, hawthorn, mulberry leaves, licorice, honeysuckle, banzakuro fruits, chamomile, shiitake, dokudami, hub tea Two or more, preferably three or more extracts of raw materials selected from raw materials selected, preferably all of which are roasted, kofukisarokoshikake, mulberry leaves, banzakuro fruits, dokudami and hub tea A mixed tea beverage as described above.
Furthermore, the present invention provides the above mixed tea beverage in which 90 w / w% or more (preferably 95 w / w% or more, for example, all raw materials) of the raw material has been roasted.

本明細書中において、「混合茶飲料」とは、複数の茶葉、穀物、その他の原料の抽出液を含有する茶系飲料全般を指す。抽出液に加えて原料の微粉砕物等を含有するものであっても良い。複数の原料由来の抽出液等を含有することにより、単一の原料では表現できない様々な香味を表現することが可能であり、また複数の自然素材の成分を摂取が可能となる。   In this specification, “mixed tea beverage” refers to all tea-based beverages containing an extract of a plurality of tea leaves, grains, and other raw materials. In addition to the extract, it may contain finely pulverized raw materials. By containing extracts from a plurality of raw materials, it is possible to express various flavors that cannot be expressed with a single raw material, and it is possible to ingest a plurality of natural ingredients.

本発明の混合茶飲料は、単一種では表現できない様々な香味を表現し、多種類の素材の成分を摂取を可能とすべく、以下の(A)〜(E)の群：(A) カメリア・シネンシス種の茎葉；(B) カメリア・シネンシス種以外の植物の茎葉；(C) 穀物の種子；(D) 茎葉及び穀物の種子以外の植物由来原料；及び(E) 菌類由来原料、の5つの群のうち、2つ以上の群、好ましくは3つ以上の群、より好ましくは4つ以上の群、さらに好ましくは5つの群から、それぞれ1種以上選択した原料の抽出液を用いる。好ましくは(A)及び(C)を含む3つ以上の群、例えば、(A)、(C)及び(D)を含む3つ以上の群から、それぞれ1種以上選択した3種以上の原料の抽出液を用いる。(A)〜(E)の各群に関しては後述する。   The mixed tea beverage of the present invention expresses various flavors that cannot be expressed by a single species, and in order to enable intake of various ingredients, the following groups (A) to (E): (A) Camellia・ Stem and leaves of sinensis species; (B) Plants and leaves of plants other than Camellia sinensis species; (C) Seeds of cereals; (D) Plant-derived raw materials other than foliage and cereal seeds; and (E) Fungal-derived raw materials 5 Among the two groups, an extract of a raw material selected from two or more groups, preferably three or more groups, more preferably four or more groups, and still more preferably five groups, is used. Preferably, three or more raw materials selected from one or more of three or more groups containing (A) and (C), for example, three or more groups containing (A), (C) and (D). The extract is used. Each group of (A) to (E) will be described later.

単一種では表現できない様々な香味を表現し、多種類の素材の成分の摂取を可能とするという観点から、本発明の混合茶飲料は2種以上、例えば3種以上、好ましくは5種以上、より好ましくは10種以上、さらに好ましくは15種以上、とりわけ20種以上の原料の、抽出液、微粉砕物等を含む。   From the viewpoint of expressing various flavors that cannot be expressed by a single species, and allowing the intake of ingredients of various types of ingredients, the mixed tea beverage of the present invention is 2 or more, for example, 3 or more, preferably 5 or more, More preferably, it contains 10 or more, more preferably 15 or more, and especially 20 or more, raw materials of extracts, finely pulverized products, and the like.

なお、本明細書中において、容器詰混合茶飲料とは希釈せずに飲用できる、容器詰めされた混合茶飲料を指す。
本発明者らは、混合茶飲料において測定することができる様々な特性及び成分のうち、(イ) カフェイン含有量、(ロ) Brix、(ハ) Haze値及び(ニ) OD 420値(波長420nmで測定した色調)等を制御することにより、色調が濃く、かつ苦渋味が無くすっきり感を保ちながら長期保存時の沈殿を抑制した容器詰混合茶飲料が得られることを見出した。なお、得ようとする混合茶飲料の所望の香味に合わせて、上記(イ)〜(ハ)の全てを制御することも出来るし、1又は2つのみを制御することも出来るが、苦渋味が無くすっきり感を保ちながら長期保存時の沈殿を抑制した容器詰混合茶飲料を提供しようとする場合には、上記(イ)〜(ハ)の全てを制御することが望ましい。 In addition, in this specification, a container-packed mixed tea beverage indicates a mixed tea beverage packed in a container that can be drunk without dilution.
Among the various properties and ingredients that can be measured in mixed tea beverages, the inventors have (a) caffeine content, (b) Brix, (c) Haze value, and (d) OD 420 value (wavelength It was found that by controlling the color tone measured at 420 nm, etc., it is possible to obtain a container-packed mixed tea beverage that has a dark color tone, has no bitter astringency, and maintains a clean feeling while suppressing precipitation during long-term storage. In addition, according to the desired flavor of the mixed tea beverage to be obtained, it is possible to control all of the above (b) to (c), or to control only one or two, but bitter astringency When it is intended to provide a container-packed mixed tea beverage that suppresses precipitation during long-term storage while maintaining a clean feeling, it is desirable to control all of the above (a) to (c).

(イ) カフェイン含有量
本発明の混合茶飲料におけるカフェイン含有量は、150ppm以下、好ましくは110ppm以下、より好ましくは80ppm以下、さらに好ましくは50ppm以下である。カフェイン含有量が多いと苦渋味の顕著な飲料となる。混合茶飲料中のカフェイン含有量を少なくするために、上記(A)群のカメリア・シネンシス種の葉等、カフェインを多く含む原料の配合量を抑えることができる。カフェイン含有量の測定は汎用的な手法を用いて行うことができ、例えば後述の実施例に記載の手法を参照して測定することが出来る。 (A) Caffeine content The caffeine content in the mixed tea beverage of the present invention is 150 ppm or less, preferably 110 ppm or less, more preferably 80 ppm or less, and even more preferably 50 ppm or less. When the caffeine content is high, the beverage has a bitter and astringent taste. In order to reduce the caffeine content in the mixed tea beverage, it is possible to suppress the blending amount of raw materials containing a large amount of caffeine such as leaves of the Camellia sinensis species of the group (A). The measurement of caffeine content can be performed using a general-purpose method, and for example, it can be measured with reference to the method described in the examples described later.

(ロ) Brix
本発明の混合茶飲料におけるBrixとは、可溶性固形分のことであり、この値は0.5%以下、好ましくは0.45%以下、より好ましくは0.4%以下、さらに好ましくは0.35%以下である。Brixが高いと、後味が残りすっきり感が乏しい香味の混合茶飲料となる。ただし、飲料としての香味を考慮すれば0.1%以上であることが望ましい。混合茶飲料中のBrixを低くするための手法として、例えば原料配合率を低くする等の抽出条件適正化、原料の選択、原料の焙煎処理条件、その他の処理(後述の高温高圧下での水蒸気処理、濾過処理など)条件を変更する等の手法が挙げられる。Brixの測定は汎用的な手法を用いて行うことができ、例えば後述の実施例に記載の手法を参照して測定することが出来る。 (B) Brix
Brix in the mixed tea beverage of the present invention is a soluble solid content, and this value is 0.5% or less, preferably 0.45% or less, more preferably 0.4% or less, and further preferably 0.35% or less. If Brix is high, it becomes a mixed tea beverage with a flavor that has a poor aftertaste. However, if considering the flavor as a beverage, it is preferably 0.1% or more. As a technique for lowering Brix in mixed tea beverages, for example, optimization of extraction conditions such as lowering the mixing ratio of raw materials, selection of raw materials, roasting treatment conditions for raw materials, and other treatments (under high temperature and high pressure described later) (Steam treatment, filtration treatment, etc.) The measurement of Brix can be performed using a general-purpose method, and for example, it can be measured with reference to the method described in Examples described later.

(ハ) Haze
本発明の混合茶飲料におけるHazeとは、飲料の濁りの程度を示す指標であり、この値は10未満、好ましくは7未満、より好ましくは5未満、さらに好ましくは3未満である。Hazeが高いと、長期保存時の沈殿生成が多くなるため、特に透明容器詰混合茶飲料においては望ましくない。混合茶飲料中のHazeを低くするための手法として、遠心分離やフィルター濾過によって不溶性の微粒子を除去する手法等が挙げられる。Hazeの測定は汎用的な手法を用いて行うことができ、例えば後述の実施例に記載の手法を参照して測定することが出来る。 (C) Haze
Haze in the mixed tea beverage of the present invention is an index indicating the degree of turbidity of the beverage, and this value is less than 10, preferably less than 7, more preferably less than 5 and even more preferably less than 3. When Haze is high, the amount of precipitate generated during long-term storage increases, and this is not particularly desirable in a transparent container-packed mixed tea beverage. Examples of a technique for lowering the Haze in the mixed tea beverage include a technique of removing insoluble fine particles by centrifugation or filter filtration. The measurement of Haze can be performed using a general-purpose method, and for example, it can be measured with reference to the method described in Examples described later.

(ニ) 色調
本発明の混合茶飲料における色調とは、飲料の色の濃さを示す指標である。飲料の色調、特に茶褐色色調が濃いことにより、多種類の素材、多種類の成分が高濃度に含まれている飲料である印象を需要者に与え、健康感・高級感というイメージを想起させる、新しい価値を混合茶飲料に付与することができる。本明細書中において、色調は分光光度計で波長420nmの吸光度を測定した値で判断する。このように測定した波長420nmにおける色調を、本明細書中において、「OD 420値」ということもある。420nmは一般に「茶褐色」色調を測定する際に用いられる波長である。緑茶に代表される茶系飲料の緑色等、他の色調の測定には他の波長での測定が必要であるが、本発明の混合茶飲料においては、特に緑茶等の色調は上記のカフェイン含有量とも関連し得ることを考慮し、OD 420値で色調を判断する。 (D) Color tone The color tone in the mixed tea beverage of the present invention is an index indicating the color strength of the beverage. Due to the darkness of the beverage's color tone, especially the brownish brown color tone, it gives consumers the impression that it is a beverage that contains many kinds of ingredients and many kinds of ingredients in a high concentration, reminiscent of the image of health and luxury. New value can be added to mixed tea beverages. In the present specification, the color tone is determined by a value obtained by measuring absorbance at a wavelength of 420 nm with a spectrophotometer. The color tone measured at the wavelength of 420 nm in this way is sometimes referred to as “OD 420 value” in the present specification. 420 nm is a wavelength generally used for measuring “brown” color tone. Measurement of other colors such as green color of tea-based beverages typified by green tea requires measurement at other wavelengths. However, in the mixed tea beverage of the present invention, the color tone of green tea or the like is particularly the above caffeine. Considering that it may be related to the content, the color tone is judged based on the OD 420 value.

本発明の混合茶飲料における色調は、OD 420値で0.8以上、好ましくは1.0以上、より好ましくは1.1以上、さらに好ましくは1.2以上であり、約3.5以下が望ましい。色調の測定は汎用的な手法を用いて行うことができ、例えば後述の実施例に記載の手法を参照して、波長420nmで測定することが出来る。   The color tone of the mixed tea beverage of the present invention is 0.8 or more, preferably 1.0 or more, more preferably 1.1 or more, further preferably 1.2 or more, and preferably about 3.5 or less in terms of OD 420 value. The color tone can be measured by using a general-purpose method, and for example, it can be measured at a wavelength of 420 nm with reference to a method described in Examples described later.

混合茶飲料中の色調を高めるための手法としては、後述の実施例に記載のように、原料選定と原料処理方法(焙煎・粉砕等)の組み合わせによって、抽出液の(茶褐色)色調の濃い原料及び処理方法を選択する手法が挙げられる。   As a technique for enhancing the color tone in the mixed tea beverage, as described in the examples below, the (brown) color tone of the extract is dark by combining raw material selection and raw material processing methods (roasting, grinding, etc.) A method of selecting a raw material and a processing method is mentioned.

適度な焙煎処理を施した原料を用いることも茶褐色色調の濃い混合茶飲料の提供に繋がるため、例えば、3種以上、より特定すれば5種以上の焙煎処理済原料の抽出液を含む混合茶飲料も本発明の好ましい一態様である。原料の例えば90w/w%以上、より特定すれば95w/w%以上が焙煎処理済である原料の抽出液を含む混合茶飲料もまた、本発明の好ましい一態様である。   Use of raw materials that have undergone moderate roasting also leads to the provision of dark brown-colored mixed tea beverages, including, for example, three or more, more specifically five or more roasted raw material extracts. A mixed tea beverage is also a preferred embodiment of the present invention. A mixed tea beverage containing an extract of a raw material in which, for example, 90 w / w% or more, more specifically, 95 w / w% or more of the raw material has been roasted is also a preferred embodiment of the present invention.

さらに、各原料をそれぞれ単独で抽出して得た抽出液について測定したBrix及びOD 420値を、茶褐色色調の濃い混合茶飲料を得るための原料選択の判断基準とすることも出来る。例えば、後述の実施例に記載のように、様々な種類の原料及び様々な処理方法で処理した原料について同一の抽出条件で抽出液を得て、それぞれの抽出液のBrix及びOD 420値を測定し、OD 420値/Brixの値を算出する。このOD 420値/Brix値が高い原料を選択し、香味品質を考慮して配合比を設定することで、茶褐色色調が濃く、かつ所望の香味品質を備えた混合茶飲料を提供することが出来るであろう。OD 420値/Brix値が高い原料には、例えば、いずれも焙煎処理済である、クコの葉、カワラケツメイ、コフキサルノコシカケ、タンポポの根、サンザシ、桑の葉、甘草、スイカズラ、バンザクロの実、カモミール、シイタケ、ドクダミ、ハブ茶等が挙げられ、特に、いずれも焙煎処理済である、コフキサルノコシカケ、桑の葉、バンザクロの実、ドクダミ、ハブ茶等が挙げられる。   Furthermore, the Brix and OD 420 values measured for the extract obtained by extracting each raw material independently can be used as a criterion for selecting the raw material for obtaining a mixed tea beverage having a dark brown color tone. For example, as described in the examples below, extracts are obtained under the same extraction conditions for various types of raw materials and raw materials processed by various processing methods, and the Brix and OD 420 values of the respective extracts are measured. The OD 420 value / Brix value is calculated. By selecting a raw material with a high OD 420 value / Brix value and setting the blending ratio in consideration of the flavor quality, it is possible to provide a mixed tea beverage having a dark brown color tone and a desired flavor quality. Will. For raw materials with high OD 420 value / Brix value, for example, all of which have been roasted, wolfberry leaves, Kawaroketsumei, Kofukisarokoshika, dandelion root, hawthorn, mulberry leaves, licorice, honeysuckle, banzakuro fruits, Examples include chamomile, shiitake mushrooms, dokudami, and hub tea. In particular, all of them have been roasted, such as kofukisarokoshikake, mulberry leaves, banzakuro fruits, dokudami, and hub tea.

本発明の容器詰混合茶飲料は、以下の(A)〜(E)の5つの群のうち、2つ以上の群からそれぞれ1種以上選択した原料の抽出液を含む。いずれの原料に関しても、天然に存在する素材を採取し、乾燥、焙煎、粉砕等適宜処理を施した原料であってもよく、所望により前記処理を既に施した市販の原料であってもよく、該市販の原料にさらに、焙煎、粉砕、後述する高温高圧下での水蒸気処理を施してもよい。   The container-packed mixed tea beverage of the present invention includes an extract of a raw material selected from at least one of two groups among the following five groups (A) to (E). With regard to any raw material, it may be a raw material obtained by collecting a naturally occurring raw material and appropriately processing such as drying, roasting, pulverizing, etc., and may be a commercially available raw material that has already been subjected to the above processing if desired. The commercially available raw material may be further subjected to roasting, pulverization, and steam treatment under high temperature and high pressure described later.

(A)群
本発明の混合茶飲料において、(A)群に属する原料は、カメリア・シネンシス種の茎葉である。該茎葉は発酵条件の違いによって、発酵茶(紅茶)、半発酵茶(ウーロン茶等)、不発酵茶(緑茶等)、後発酵茶(プアール茶等)、香味品質の異なる茶葉となることが知られる。これらの異なる発酵条件は、当業者によく知られたものである。発酵条件の異なるそれぞれの茎葉についても、例えば紅茶はダージリン、ウバ、キーマン等に、ウーロン茶は鉄観音、色種、黄金桂、武夷岩茶等に、緑茶は煎茶、番茶、玉露、釜煎り茶等に、原料の原産地や処理方法の違いにより、さらに細かく香味の異なる原料に分類することが出来る。本明細書中においては、上記のような原料の原産地や処理方法の異なる原料はそれぞれ別種と考える。(A)群に属する原料として、例えば、緑茶、好ましくは焙煎処理済緑茶を用いることができる。原料の発酵、焙煎、粉砕、乾燥等の処理は、当業者に公知の手法で行うことが出来る。高温高圧下で水蒸気処理を施すことも出来る。これら(A)群に属する原料を配合することにより、本発明の混合茶飲料に、紅茶の香味、ウーロン茶の香味、緑茶の香味、等、消費者になじみがあり受け入れられ易い、飲料の基盤となる香味を与えることが可能である。(A)群に属する原料は一般にカフェイン含有量が高いため、所望の飲料の香味、特に苦渋味を考慮して配合量等を決定する。 (A) Group In the mixed tea beverage of the present invention, the raw material belonging to the (A) group is a foliage of Camellia sinensis species. It is known that depending on the fermentation conditions, the stems and leaves become fermented tea (black tea), semi-fermented tea (such as oolong tea), non-fermented tea (such as green tea), post-fermented tea (such as Puard tea), and tea leaves with different flavor quality. It is done. These different fermentation conditions are well known to those skilled in the art. For each foliage with different fermentation conditions, for example, black tea is Darjeeling, Uba, Keyman, etc., oolong tea is iron Kannon, color, golden katsura, wushuiwa tea, etc., green tea is Sencha, Bancha, Gyokuro, Kamarocha, etc. Furthermore, it can be further classified into raw materials with different flavors depending on the origin of raw materials and the processing method. In the present specification, raw materials having different origins and processing methods as described above are considered as different types. As a raw material belonging to the group (A), for example, green tea, preferably roasted green tea can be used. Processes such as fermentation, roasting, pulverization, and drying of the raw materials can be performed by methods known to those skilled in the art. Steam treatment can also be performed under high temperature and high pressure. By blending the ingredients belonging to these groups (A), the mixed tea beverage of the present invention has a beverage base that is familiar to consumers and easy to accept, such as black tea flavor, oolong tea flavor, green tea flavor, etc. Can be given a flavor. Since the raw materials belonging to group (A) generally have a high caffeine content, the blending amount and the like are determined in consideration of the flavor of the desired beverage, particularly the bitter and astringent taste.

(B)群
本発明の混合茶飲料において、(B)群に属する原料は、カメリア・シネンシス種以外の植物の茎葉である。これらは一般に飲食品の製造に用いられるものであれば限定されず、例えば、イチョウの葉、柿の葉、ビワの葉、桑の葉、クコの葉、杜仲の葉、小松菜、クマザサ、ドクダミ、アマチャヅル、スイカズラ、ツキミソウ、カキドオシ、カワラケツメイ、ギムネマ・シルベスタ、黄杞茶(クルミ科)、甜茶(バラ科)、キダチアロエ等を用いることができる。また、レモングラス等、各種ハーブも用いることが出来る。大麦若葉等穀物の種子から出芽したものを摘み取って用いることも出来る。(B)群に属する原料として、例えば、桑の葉、クコの葉、ドクダミ、スイカズラ、等を用いることができる。これらはそれぞれ、所望の時期に収穫後、乾燥、焙煎、粉砕等の処理を行うことが出来る。高温高圧下で水蒸気処理を施すことも出来る。このような、カメリア・シネンシス種以外の植物の茎葉を原料として用いることにより、混合茶飲料に複雑で奥行きのある香味を付与することができ、また、漢方に用いられるような原料であればその薬効を期待することもでき、混合茶飲料に高級感、健康感、個性ある豊かな香りを付与することが出来る。 (B) Group In the mixed tea beverage of the present invention, the raw material belonging to the group (B) is the foliage of plants other than Camellia sinensis species. These are not limited as long as they are generally used in the production of food and drink, for example, ginkgo biloba leaves, bamboo shoots, loquat leaves, mulberry leaves, wolfberry leaves, yuchu leaves, komatsuna, kumazasa, dokudami, Use can be made of candy chalcedony, honeysuckle, camellia, persimmon, kawara ketsumei, gymnema sylvestre, yellow tea (walnut family), strawberry tea (rose family), kidachi aloe, and the like. Various herbs such as lemongrass can also be used. It is also possible to pick and use budding from seeds of grains such as barley young leaves. As the raw material belonging to the group (B), for example, mulberry leaves, wolfberry leaves, dokudami, honeysuckle and the like can be used. Each of these can be dried, roasted, pulverized, etc. after harvesting at a desired time. Steam treatment can also be performed under high temperature and high pressure. By using the stems and leaves of plants other than Camellia sinensis as a raw material, a complex and deep flavor can be imparted to the mixed tea beverage, and if it is a raw material used in Chinese medicine, It can also be expected to have medicinal properties, and can give a rich scent with a sense of quality, health and personality to the mixed tea beverage.

(C)群
本発明の混合茶飲料において、(C)群に属する原料は、穀物の種子である。これらは一般に飲食品の製造に用いられるものであれば限定されず、例えば、ハトムギ、オオムギ、コムギ、玄米、大豆、とうもろこし、黒豆、そば、ケツメイシ(ハブ茶)、麦芽等が含まれる。これらの原料は、他の群の原料と比較して一般に固く、焙煎の程度を高める、焙煎後ロールクラッシャーで粉砕して抽出に用いる、殻つきのものについては脱穀する、等の処理を適宜施す必要があることが知られる。特に、多種類の原料を混合後、一度に抽出工程に付す場合には、他の原料と同じ抽出時間で所望の香味の抽出液を得ることが出来るよう、配慮が必要である。(C)群の原料は、発芽させたもの(例えば、発芽オオムギ(麦芽))を用いてその栄養価や香味を変化させることも可能であるし、後述のハトムギに関する記載を参照して、高温高圧下で水蒸気処理を施すこともできる。本明細書中において、発芽前後の大麦のように、処理の異なる原料は、別種と考える。(C)群に属する原料として、例えば、ハブ茶、ハトムギ、高温高圧水蒸気処理ハトムギ、オオムギ、麦芽等を用いることができる。このような、穀物の種子を原料として用いることにより、混合茶飲料に、特に香ばしさや甘さ等の香味を付与することができ、栄養価の面でも健康感の付与に役立つ。 (C) Group In the mixed tea beverage of the present invention, the raw material belonging to Group (C) is a seed of cereal. These are not limited as long as they are generally used for the production of foods and drinks, and include, for example, pearl barley, barley, wheat, brown rice, soybeans, corn, black beans, buckwheat, ketsumeishi (hub tea), malt and the like. These raw materials are generally harder than the other groups of raw materials, and the treatment of raising the degree of roasting, pulverizing with a roll crusher after roasting and using for extraction, threshing with shells, etc. as appropriate It is known that it needs to be applied. In particular, when multiple types of raw materials are mixed and subjected to the extraction step at once, care must be taken so that an extract with a desired flavor can be obtained in the same extraction time as other raw materials. (C) Group of raw materials, it is possible to change the nutritional value and flavor using germinated (for example, germinated barley (malt)), refer to the description of barley below, high temperature Steam treatment can also be performed under high pressure. In the present specification, raw materials with different treatments, such as barley before and after germination, are considered as different species. As the raw material belonging to the group (C), for example, hub tea, pearl barley, high-temperature and high-pressure steam-treated pearl barley, barley, malt and the like can be used. By using such cereal seeds as a raw material, it is possible to give flavors such as fragrance and sweetness to the mixed tea beverage, which is also useful for giving a sense of health in terms of nutritional value.

(D)群
本発明の混合茶飲料において、(D)群に属する原料は、茎葉及び穀物の種子以外の植物由来原料である。これらは一般に飲食品の製造に用いられるものであれば限定されず、例えば、植物の実、果実の皮、根、花、藻類等が挙げられる。なお、藻類は分類学上は植物と異なる生物群に属するが、混合茶飲料の香味品質に与える影響を考慮し、本明細書中においては、藻類由来原料はいずれの部位であっても(D)群に属する原料とする。具体的には、ベニバナ、カミツレ(カモミール)、クコの実、ヤマハマナスの実(ローズヒップ)、サンザシ、ウコン(根)、タンポポの根、ナルコユリ、バンザクロの実、ミカンの皮、高麗人参、サツマイモ、タマネギ、ナツメ、レモンピール、コンブ、ヒジキ等が挙げられる。これらはそれぞれ所望の時期に収穫後、乾燥、焙煎、粉砕等の処理を行うことが出来る。高温高圧下で水蒸気処理を施すことも出来る。特に根を用いる場合には、土など付着物を洗い流した後、所望により乾燥させ、特有の臭いを焙煎によって除去後、粉砕することが一般的に行われる。特に実を用いる場合には、小さな実であればそのまま、大きなものは粉砕後、乾燥、焙煎等の工程に付す。特に花を用いる場合には、乾燥品をそのまま原料とすることもできる。(D)群に属する原料として、例えば、タンポポの根、サンザシ、バンザクロの実、カモミール、ヤマハマナスの実等を用いることができる。このような、茎葉及び穀物の種子以外の植物由来原料を用いることにより、混合茶飲料に、特徴のある香味や甘み、コクを付与することができ、また、漢方に用いられるような原料であればその薬効を期待することもでき、混合茶飲料に高級感、健康感を付与することが出来る。 (D) Group In the mixed tea beverage of the present invention, the raw materials belonging to the (D) group are plant-derived raw materials other than the foliage and cereal seeds. These are not limited as long as they are generally used for the production of food and drink, and examples thereof include plant fruits, fruit peels, roots, flowers, and algae. Algae belongs to a group of organisms different from plants in taxonomics, but considering the effect on the flavor quality of mixed tea beverages, in this specification, algal-derived raw materials are in any part (D ) Raw materials belonging to the group. Specifically, safflower, chamomile, camphor, wolfberry, rosehip, hawthorn, turmeric (root), dandelion root, narco lily, banzakuro fruit, mandarin peel, ginseng, sweet potato, Examples include onion, jujube, lemon peel, kombu, and hinoki. Each of these can be dried, roasted, pulverized, etc. after harvesting at a desired time. Steam treatment can also be performed under high temperature and high pressure. In particular, when roots are used, it is generally carried out by washing out the deposits such as soil, drying them if desired, removing specific odors by roasting, and then grinding. In particular, when using berries, small berries are left as they are, and large ones are crushed and then subjected to processes such as drying and roasting. In particular, when flowers are used, a dried product can be used as it is. As the raw material belonging to the group (D), for example, dandelion root, hawthorn, banzakuro berries, chamomile, yamanas fruit, etc. can be used. By using plant-derived raw materials other than the stems and leaves and cereal seeds, it is possible to impart a characteristic flavor, sweetness, and richness to the mixed tea beverage, as well as raw materials used in Chinese medicine. It can also be expected to have a medicinal effect, and can impart a sense of quality and health to a mixed tea beverage.

(E)群
本発明の混合茶飲料において、(E)群に属する原料は、菌類由来原料である。これらは一般に飲食品の製造に用いられるものであれば限定されず、例えば、しいたけ、レイシ、サルノコシカケ等が挙げられる。これらはそれぞれ所望の時期に収穫後、乾燥、焙煎、粉砕等の処理を行うことが出来る。高温高圧下で水蒸気処理を施すことも出来る。(E)群に属する原料として、例えば、しいたけ、コフキサルノコシカケ等を用いることができる。このような菌類由来原料を用いることにより、混合茶飲料に、特徴のある香味、旨味、適度な塩味を付与することができ、また、漢方に用いられるような原料であればその薬効を期待することもでき、混合茶飲料に高級感、健康感を付与することが出来る。 (E) Group In the mixed tea beverage of the present invention, the raw material belonging to the (E) group is a fungus-derived raw material. These are not limited as long as they are generally used for the production of foods and drinks, and examples include shiitake mushrooms, litchi, and sardine mushrooms. Each of these can be dried, roasted, pulverized, etc. after harvesting at a desired time. Steam treatment can also be performed under high temperature and high pressure. As a raw material belonging to the group (E), for example, shiitake mushrooms, kofukisarno koshikake and the like can be used. By using such fungal-derived raw materials, it is possible to impart a characteristic flavor, umami, and moderate salty taste to the mixed tea beverage, and if it is a raw material used in traditional Chinese medicine, its medicinal effects are expected. It is also possible to impart a sense of quality and health to the mixed tea beverage.

焙煎
上記の各原料の焙煎に関し、焙煎機、焙煎方法は特に限定されない。一般的な焙煎機として、連続流動式焙煎機や回転ドラム方式の焙煎機等があり、焙煎方法は、加熱方法により分類すれば、直火、熱風、遠赤外線、マイクロウェーブなどの方法がある。飲料に用いる原料の焙煎管理では、焙煎の程度を示す指標として、いずれの焙煎方法においても、L値、かさ比重、水分量、Brix等がしばしば用いられる。焙煎方法の違いにより、同一のL値を有する原料から得られる抽出液でも、その外観、色調は大きく異なることが知られる。焙煎処理においては、原料の焙煎度が高くなるにつれ、香ばしい香味が付与される反面、苦味も出てくる傾向があるため、香味を考慮した焙煎度の設定が必要である。 Roasting Regarding the roasting of the above-mentioned raw materials, the roasting machine and roasting method are not particularly limited. Common roasting machines include continuous flow roasters and rotary drum roasters. The roasting methods can be classified according to heating method, such as direct fire, hot air, far infrared rays, microwaves, etc. There is a way. In the roasting management of raw materials used for beverages, L value, bulk specific gravity, moisture content, Brix, etc. are often used as an index indicating the degree of roasting in any roasting method. It is known that the appearance and color tone of the extract obtained from the raw materials having the same L value are greatly different due to the difference in the roasting method. In the roasting process, as the roasting degree of the raw material increases, a fragrant flavor is imparted, but there is a tendency that bitterness also appears. Therefore, it is necessary to set the roasting degree in consideration of the flavor.

粉砕
上記の原料は、所望により粉砕して用いることができる。特に、上記(C)群の原料に関しては、粉砕して抽出を行うことで、充分に原料の成分を抽出することが可能となるであろう。原料の粉砕の程度は、作業効率や所望の抽出液の濃度を基準に、当業者であれば適宜決定することができる。粉砕の程度が高すぎると抽出液の香味に雑味が混ざることがあり、また、抽出液を得るために加工品粉砕物の濾過をする際時間がかかることがある。粉砕の程度が低いと、抽出液を得る際抽出の程度が充分でなくなることがある。粉砕は、例えば、ロールクラッシャーにて粉砕し、原料を目開き2mmメッシュの通過率：約50%になるよう行うことができる。 Pulverization The above raw materials can be pulverized and used as desired. In particular, regarding the raw materials of the above group (C), it will be possible to sufficiently extract the components of the raw materials by performing pulverization and extraction. A person skilled in the art can appropriately determine the degree of pulverization of the raw material on the basis of the working efficiency and the desired concentration of the extract. If the degree of pulverization is too high, miscellaneous taste may be mixed with the flavor of the extract, and it may take time to filter the pulverized product to obtain the extract. If the degree of grinding is low, the degree of extraction may be insufficient when obtaining an extract. The pulverization can be performed by, for example, pulverizing with a roll crusher so that the raw material has a meshing rate of 2 mm mesh: about 50%.

高温高圧下での水蒸気処理
上記の原料は、所望により高温高圧下で水蒸気処理して用いることができる。特に、上記(C)群に属する原料であるハトムギの場合を例に、高温高圧下での水蒸気処理について以下に説明する。他の原料の高温高圧下での水蒸気処理の際には、以下のハトムギの例を適宜参照することが出来る。 Steam treatment under high temperature and high pressure The above raw materials can be used after steam treatment under high temperature and high pressure, if desired. In particular, the steam treatment under high temperature and high pressure will be described below by taking as an example the case of pearl barley, which is a raw material belonging to the group (C). In the case of steam treatment of other raw materials under high temperature and high pressure, the following examples of pearl barley can be appropriately referred to.

ハトムギは様々な薬効が知られているが、飲料の原料として用いる場合には抽出液が不快臭や苦味を有するという問題があるため、特に苦渋味のない混合茶飲料の提供の際には、香味品質の面から、全粒焙煎ハトムギを、高温高圧下、有効処理流量の水蒸気で、有効処理時間、処理したハトムギ(以下、「高温高圧水蒸気処理ハトムギ」ということもある。) を用いることが好ましい。   Although pearl barley is known for its various medicinal properties, there is a problem that the extract has an unpleasant odor or bitterness when used as a raw material for beverages. From the aspect of flavor quality, the use of pearl barley that has been processed for a long time with high-temperature and high-pressure steam at an effective treatment flow rate for an effective treatment time (hereinafter also referred to as “high-temperature and high-pressure steam-treated pearl barley”). Is preferred.

上記の処理におけるハトムギは、高温高圧下での処理中に溶融成分が系外へ流出することを防ぐべく、未脱穀、殻付であって、粉砕工程を経ない全粒ハトムギを用い、さらに香味品質の面から、これを焙煎することが好ましい。焙煎機、焙煎方法等は、上述したように特に限定されない。焙煎度も適宜設定することができ、例えばL20(焙煎度高)〜L50(焙煎度低)、特にL30〜L40のL値の全粒焙煎ハトムギを用いることができる。その後の高温高圧下での水蒸気処理は、水蒸気(例えば、純水の飽和水蒸気)を用いて、約150℃〜210℃、約0.35MPa〜1.8MPaで行うことが出来る。処理温度が低すぎるとコクや甘み、香ばしい香りの付与効果や不快臭・苦味の除去効果が少なく、処理温度が高すぎるとコゲ臭が強くなることを考慮する。圧力に関しては、圧力が高いほど酸味・雑味成分の除去率が上がるが、一方で、圧力が高すぎるとコゲや新たな酸味成分が発生することを考慮する。上記圧力は「ゲージ圧力」を意味し、飽和水蒸気圧であることが好ましい。   The pearl barley in the above treatment uses whole grain pearl barley that is unthreshed and shelled and does not go through the pulverization process in order to prevent the molten component from flowing out of the system during the treatment under high temperature and high pressure. From the aspect of quality, it is preferable to roast it. A roasting machine, a roasting method, etc. are not specifically limited as mentioned above. The roasting degree can also be set as appropriate. For example, L20 (high roasting degree) to L50 (low roasting degree), particularly L30-L40 whole grain roasted pearl barley can be used. Subsequent steam treatment under high temperature and high pressure can be performed at about 150 ° C. to 210 ° C. and about 0.35 MPa to 1.8 MPa using steam (for example, saturated steam of pure water). Considering that the treatment temperature is too low, the effect of imparting richness and sweetness, a fragrant fragrance, and the effect of removing unpleasant odors and bitterness is low, and that the treatment temperature is too high, the burnt odor becomes strong. Regarding the pressure, the higher the pressure, the higher the removal rate of sour / miscible components. The above-mentioned pressure means “gauge pressure” and is preferably saturated water vapor pressure.

高温高圧下での水蒸気処理の有効処理流量は、原料ハトムギの単位重量あたりに接触する水の単位時間当たりの重量によって規定することができ、例えばハトムギ1kgあたり0.5〜10kg/hrとすることできる。また、処理の際の有効処理時間は、所望の香味向上効果を許容するような処理時間であり、処理温度、処理圧力によっても異なるが、例えば約3分〜約10分とすることができる。   The effective treatment flow rate of the steam treatment under high temperature and high pressure can be defined by the weight per unit time of water contacted per unit weight of the raw pearl barley, for example, 0.5 to 10 kg / hr per kg of pearl barley. In addition, the effective processing time in the processing is a processing time that allows a desired flavor improvement effect, and may be, for example, about 3 minutes to about 10 minutes, although it varies depending on the processing temperature and processing pressure.

上記の処理によって得られた高温高圧水蒸気処理ハトムギは、処理前と比較して、香りの面では刺激的な香りが除かれて香ばしい香りが付与され、特にピラジン類、とりわけ2-エチル-3-メチルピラジンを中心とした香気成分の含有量及びその種類が増加している。さらには、処理前と比較して食物繊維・デンプン含有量が減少(例えば90wt%以下、好ましくは75wt%以下に減少)し、糖質、例えばマルトースオリゴ糖(マルトトリオース、マルトテトラオース、マルトペンタオース、マルトヘキサオースなど)等のオリゴ糖の含有量が増加(例えば10wt%以上、好ましくは30wt%以上増加)しているという特徴を有する。これは、ハトムギ中のデンプン等が水熱反応によって加水分解し、単糖、二糖、オリゴ糖等が生成しているためと考えられ、このことによりハトムギ及びその抽出液に甘みが付与される。また、高温高圧水蒸気処理ハトムギは、処理前と比較して抽出率が向上するという特徴を有することから、抽出液の味わいに厚み(コク)や甘みが加わり、また、少ない原料でより多くの固形分を得ることができるため、生産性の向上効果も期待できる。   The high-temperature and high-pressure steam-treated pearl barley obtained by the above-mentioned treatment has a fragrant fragrance by removing an irritating scent in terms of scent, in particular, pyrazines, especially 2-ethyl-3- The content and type of aroma components centering on methylpyrazine are increasing. Furthermore, the dietary fiber / starch content is reduced (e.g., reduced to 90 wt% or less, preferably 75 wt% or less) compared to before treatment, and saccharides such as maltose oligosaccharides (maltotriose, maltotetraose, malto The content of oligosaccharides such as pentaose and maltohexaose is increased (eg, increased by 10 wt% or more, preferably increased by 30 wt% or more). This is thought to be because starch in pearl barley is hydrolyzed by hydrothermal reaction to produce monosaccharides, disaccharides, oligosaccharides, etc., which gives sweetness to pearl barley and its extract. . In addition, high-temperature and high-pressure steam-treated pearl barley has a feature that the extraction rate is improved as compared with that before the treatment.Thus, the taste of the extract is added with thickness and richness, and more solid with less raw material. Therefore, productivity can be improved.

混合茶飲料の製造
容器詰混合茶飲料の製造工程の概略を以下に示す。焙煎、粉砕等適切な処理を施した原料に対し、熱水や温水等の溶媒を加えて抽出し、得られた抽出液に対し濾過処理等の清澄化処理・冷却処理を施す。次いで、副原料や処理水を加え規定の濃度に調合し、殺菌・冷却工程を経て、充填密封される。殺菌や充填の方法によっては、殺菌・冷却工程と充填密封工程とが前後することもある。これらの工程は、用いる容器によっても異なり、例えば、PET容器詰飲料は特にその大半が無菌充填で製造される。 Production of mixed tea beverage The outline of the production process of the container-packed mixed tea beverage is shown below. A raw material that has been subjected to an appropriate treatment such as roasting and pulverization is extracted by adding a solvent such as hot water or warm water, and the resulting extract is subjected to a clarification treatment such as filtration or cooling. Next, auxiliary raw materials and treated water are added to prepare a prescribed concentration, followed by a sterilization / cooling process, followed by filling and sealing. Depending on the method of sterilization and filling, the sterilization / cooling step and the filling and sealing step may be mixed. These processes vary depending on the container used. For example, most of PET-packed beverages are produced by aseptic filling.

上記原料のそれぞれを個別に抽出した抽出液を混合することも、原料を全て混合した後に抽出して抽出液を得ることも可能であるが、多種類の原料を用いる場合においては、後者の手法を用いることが簡便であろう。更には、各抽出物の濃縮エキス、精製物等が配合されていてもよい。   It is possible to mix an extract obtained by individually extracting each of the above raw materials, or to extract an extract after mixing all the raw materials, but in the case of using many types of raw materials, the latter method It would be convenient to use Furthermore, the concentrated extract of each extract, the refined material, etc. may be mix | blended.

抽出
上記の製造工程における抽出方法には、大きく分けて浸漬抽出とドリップ抽出とがある。浸漬抽出とは、抽出中に抽出溶媒である熱水又は温水の出入りの無い抽出方法であり、一定量の熱水(又は温水)に、一定時間、茶葉等の抽出原料を接触させる方法である。抽出原料が抽出装置の全体に存在し得る方式と、カゴなどに抽出原料を入れ、場合によりこれらが抽出操作中に上下方向等に移動する方式とがある。装置としては前者にニーダー型・タンク型の多機能抽出機が、後者にバスケット型抽出機が使用され、装置により抽出原料の分離方法が異なる。このような浸漬抽出は、「茶(カメリア・シネンシス種の植物の茎葉)」を単一原料として使用する飲料において主に用いられる方法である。一方、ドリップ抽出は、「コーヒー飲料」において一般的に用いられる方法であり、抽出中連続的に熱水または温水を抽出原料の入れられた抽出機に供給し、連続的に抽出液を回収する方法である。抽出開始後、浸漬状態を作り出してから上述の操作を行う浸漬ドリップ方式と、これを行わない完全ドリップ方式とがある。装置としては多機能抽出機やコーヒー用の抽出機が用いられる。また、いくつかの小型のタンク型抽出釜を連続して操作するバッチ連続の方法をとることもある。本発明においては抽出方法は特に限定されず、いずれの抽出機を用いることもできる。ドリップ抽出の際には、目詰まりを防止すべく、原料の特性(粒度、糖度等)や、抽出条件(温度、流量等)を適正に調整することに留意が必要である。また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。 Extraction The extraction methods in the above manufacturing process are roughly classified into immersion extraction and drip extraction. Immersion extraction is an extraction method in which hot water or hot water, which is an extraction solvent, does not enter or exit during extraction, and is a method in which an extraction raw material such as tea leaves is brought into contact with a certain amount of hot water (or hot water) for a certain period of time. . There are a method in which the extraction raw material can exist in the entire extraction apparatus, and a method in which the extraction raw material is put in a basket or the like, and in some cases, these move up and down during the extraction operation. As the apparatus, a kneader type / tank type multi-function extractor is used for the former, and a basket type extractor is used for the latter. Such immersion extraction is a method mainly used in beverages that use “tea (camellia sinensis plant stems and leaves)” as a single raw material. On the other hand, drip extraction is a method commonly used in “coffee beverages”, and continuously supplies hot water or hot water to an extractor containing extraction raw materials during extraction, and continuously recovers the extract. Is the method. There are an immersion drip method in which the above-described operation is performed after creating an immersion state after the start of extraction, and a complete drip method in which this is not performed. As the apparatus, a multi-function extractor or an extractor for coffee is used. Moreover, the batch continuous method of operating several small tank type extraction kettles continuously may be taken. In the present invention, the extraction method is not particularly limited, and any extraction machine can be used. At the time of drip extraction, attention should be paid to appropriately adjusting the characteristics of raw materials (particle size, sugar content, etc.) and extraction conditions (temperature, flow rate, etc.) in order to prevent clogging. Moreover, you may use together the method of extracting in so-called non-oxidative atmosphere, ventilating inert gas, such as nitrogen gas, and removing dissolved oxygen.

抽出時の溶媒は、抽出に適する任意の溶媒であれば特に限定されないが、好ましくは水性溶媒であり、最も簡便には水を用いることが出来る。水は、食品の処理に使用可能な水質であればよく、例えば、蒸留水、脱塩水、水道水、アルカリイオン水、海洋深層水、イオン交換水、脱酸素水あるいは水溶性の有機化合物(例えば、アルコール等)や無機塩類を含む水などを用いることが出来るが、好ましくは純水を用いる。抽出の際、必要に応じて、重曹やアスコルビン酸ナトリウム等の有機酸又は有機酸塩類等、抽出効率を上げるために効果的な物質があれば、予めそれらを添加しても良い。   Although the solvent at the time of extraction will not be specifically limited if it is an arbitrary solvent suitable for extraction, Preferably it is an aqueous solvent and can use water most simply. The water has only to be water quality that can be used for food processing.For example, distilled water, demineralized water, tap water, alkaline ionized water, deep ocean water, ion-exchanged water, deoxygenated water, or water-soluble organic compounds (for example, Water containing an inorganic salt or the like can be used, but pure water is preferably used. During extraction, if necessary, there may be added in advance, if necessary, an organic acid such as sodium bicarbonate or sodium ascorbate or an organic acid salt such as sodium ascorbate, if there are effective substances for increasing the extraction efficiency.

上記原料の抽出溶媒に対する配合量(原料配合率)は、抽出溶媒に対し1〜20質量%、より特定すれば2〜10質量%とすることが、苦渋味なくすっきり感を有する混合茶飲料を得るためには好ましい。   The blending amount (raw material blending ratio) of the above raw materials with respect to the extraction solvent is 1 to 20% by mass, more specifically 2 to 10% by mass with respect to the extraction solvent, and it is a mixed tea beverage having a refreshing feeling without bitterness. Preferred for obtaining.

抽出時間は、所望の抽出液を得られる時間であればよく、例えば1〜60分、好ましくは3〜30分、さらに好ましくは5〜20分である。一般に、抽出時間が短すぎると香味成分の抽出が不充分となり、長すぎると抽出液の苦渋味が強くなるため好ましくない。   Extraction time should just be time which can obtain a desired extract, for example, 1 to 60 minutes, Preferably it is 3 to 30 minutes, More preferably, it is 5 to 20 minutes. In general, if the extraction time is too short, extraction of the flavor component becomes insufficient, and if it is too long, the bitter and astringent taste of the extract becomes strong.

本発明における抽出温度は、抽出溶媒の温度を指す。苦渋味を抑えた抽出液を得るために穏やかな抽出を行うという観点からは、例えば30〜100℃であり、好ましくは50〜95℃であり、さらに好ましくは70〜95℃である。   The extraction temperature in the present invention refers to the temperature of the extraction solvent. From the viewpoint of performing gentle extraction to obtain an extract with reduced bitterness and astringency, it is, for example, 30 to 100 ° C, preferably 50 to 95 ° C, and more preferably 70 to 95 ° C.

抽出後の抽出液の濾過は、当業者に公知の手法を用いて行うことができ、濁りや澱の防止としては、例えば、遠心分離、濾布、珪藻土濾過やフィルター濾過等を用いて行うことが出来る。飲料のHazeを下げるためにはフィルター濾過等の精密濾過が好ましい。濾過処理の際には、香味に寄与する成分の過剰な除去を防ぐべく、補足粒子径の適切な設定を行うことが望ましい。   Filtration of the extract after extraction can be performed using a method known to those skilled in the art. For example, centrifugation, filter cloth, diatomaceous earth filtration, filter filtration, etc. can be used to prevent turbidity and starch. I can do it. In order to lower the Haze of the beverage, microfiltration such as filter filtration is preferable. In the filtration process, it is desirable to appropriately set the supplemental particle size in order to prevent excessive removal of components that contribute to flavor.

評価方法
本発明はまた、混合茶飲料の、カフェイン含有量、Brix、Haze、OD 420値を測定することを特徴とする、混合茶飲料の判定方法を提供する。苦渋味についてはカフェイン含有量を、すっきり感についてはBrixを、保存時の安定性についてはHazeを、そして、茶褐色色調についてはOD 420値を測定すれば、苦渋味が無くすっきり感を有し、長期保存時の沈殿が抑制された、色調が濃い混合茶飲料であって、高級感、健康感を有する容器詰混合茶飲料に適した飲料であるか否かを判定することが出来ることを、本発明者らは見出した。最終的な混合茶飲料についてのみならず、例えば混合茶飲料の製造に使用しようとする原料を単独又は複数組合せて得られた抽出液について、カフェイン含有量、Brix、Haze、OD 420値等を測定することで、所望の混合茶飲料を得る際の原料の選択や配合比の決定における指標とすることもできる。 Evaluation Method The present invention also provides a method for determining a mixed tea beverage, characterized by measuring caffeine content, Brix, Haze, and OD 420 values of the mixed tea beverage. Caffeine content for bitter astringency, Brix for clarity, Haze for stability during storage, and OD 420 value for brown tones, with no bitter astringency It is possible to determine whether or not it is a mixed tea beverage with a strong color tone, which is suppressed in precipitation during long-term storage, and suitable for a packaged mixed tea beverage having a sense of quality and health. The present inventors have found out. Not only for the final mixed tea beverage, but also for the extract obtained by combining raw materials to be used in the production of mixed tea beverages alone or in combination, the caffeine content, Brix, Haze, OD 420 value etc. By measuring, it can also be used as an index in selection of raw materials and determination of the blending ratio when obtaining a desired mixed tea beverage.

本発明の容器詰混合茶飲料には、所望の香味品質、商品品質を得るために、通常茶系飲料において用いられている、酸化防止剤、香料、色素類、乳化剤、保存料、調味料、甘味料、酸味料、エキス類、pH調整剤、品質安定剤等の添加剤を、単独又は併用して配合しても良い。また、嗜好に応じて加熱してもよいし、ミルクや砂糖を添加してもよい。   The container-packed mixed tea beverage of the present invention is usually used in tea-based beverages to obtain desired flavor quality and product quality, antioxidants, fragrances, pigments, emulsifiers, preservatives, seasonings, You may mix | blend additives, such as a sweetener, a sour agent, extracts, a pH adjuster, a quality stabilizer, individually or in combination. Moreover, you may heat according to a preference and you may add milk and sugar.

本発明の容器詰混合茶飲料の装容器に特に制限はなく、瓶、缶、紙、ペットボトル(PET)等、種々の形態の容器を利用することができる。飲料の色調が濃いという本発明の混合茶飲料の特徴をより際立たせるという観点から、容器の一部分又は全部が透明である、透明容器に充填した透明容器詰飲料とすることが好ましい。   There is no restriction | limiting in particular in the packaging container of the container-packed mixed tea drink of this invention, Containers of various forms, such as a bottle, a can, paper, a PET bottle (PET), can be utilized. From the viewpoint of highlighting the characteristics of the mixed tea beverage of the present invention that the beverage has a dark color tone, it is preferable to make a transparent container-packed beverage filled in a transparent container in which a part or all of the container is transparent.

本発明によれば、これまでにない、色調が濃い容器詰混合茶飲料であって、香味の面では苦渋味が無くすっきり感を有し、長期保存時の沈殿が抑制された容器詰混合茶飲料を提供することができる。色調(特に茶褐色色調)が濃いことは、混合茶飲料において、多種類の素材、多種類の成分が高濃度に含まれている印象をあたえ、健康感・高級感といったイメージの想起につながり、新しい価値を混合茶飲料に付与することができる。また、本発明の混合茶飲料は、苦渋味が無くすっきり感を有するため、毎日飽きなく飲みやすく、さらにカフェインの含有量も抑えられているため、就寝前でも問題なく飲むことが出来る。また、本発明によれば、多種類の素材を様々な処理方法で処理し、様々な配合比率で配合して得ることができる混合茶飲料において、例えば上記の特性を有するという点で好ましい混合茶飲料であるか否かを簡便に評価できる方法が提供できる。このような評価指標を用いることで上記の特性を有する容器詰混合茶飲料を容易に提供することが可能となる。   According to the present invention, it is an unprecedented containerized mixed tea beverage with a deep color tone, which has a refreshing feeling with no bitter taste in terms of flavor, and which suppresses precipitation during long-term storage. Beverages can be provided. The dark color tone (especially brownish brown) gives the impression that many kinds of ingredients and many kinds of ingredients are contained in high concentrations in mixed tea beverages, leading to the recall of an image of health and luxury. Value can be added to the mixed tea beverage. Moreover, since the mixed tea beverage of the present invention has no bitter and astringent taste and has a refreshing feeling, it is easy to drink every day, and since the content of caffeine is suppressed, it can be drunk without problems even before going to bed. In addition, according to the present invention, in a mixed tea beverage that can be obtained by treating various kinds of materials by various treatment methods and blending them at various blending ratios, for example, a mixed tea that is preferable in that it has the above-mentioned characteristics It is possible to provide a method capable of simply evaluating whether or not it is a beverage. By using such an evaluation index, it is possible to easily provide a packaged mixed tea beverage having the above characteristics.

以下、本発明を実施例に基づいてより具体的に説明する。なお、本発明はこれらの実施例に限定されるものではない。
実施例1 各種市販飲料の香味評価及び成分分析
新規混合茶飲料として好ましい香味品質及び成分について検討すべく、市販の容器詰茶系飲料(緑茶飲料3種、穀物茶飲料2種、混合茶飲料2種、烏龍茶1種)を用意した。緑茶A〜Cは、それぞれ濃度の異なる容器詰緑茶飲料である。穀物茶A及びBは、大麦を原料とし、それぞれ濃度の異なる容器詰穀物茶飲料である。混合茶A及びBは、共にハトムギ、オオムギ、玄米、ハブ茶を含む10種以上の原料を原材料とする容器詰混合茶飲料である。烏龍茶は、烏龍茶を原料とする容器詰烏龍茶飲料である。 Hereinafter, the present invention will be described more specifically based on examples. The present invention is not limited to these examples.
Example 1 Flavor Evaluation and Component Analysis of Various Commercial Beverages To examine preferred flavor quality and ingredients as a new mixed tea beverage, commercially available packaged tea beverages (3 types of green tea beverages, 2 types of grain tea beverages, 2 types of mixed tea beverages) Seeds, oolong tea). Green teas A to C are container-packed green tea beverages having different concentrations. Cereal teas A and B are packaged cereal tea beverages that are made from barley and have different concentrations. Mixed teas A and B are both packaged mixed tea beverages made from 10 or more ingredients including pearl barley, barley, brown rice, and hub tea. Oolong tea is a container-packed Oolong tea drink made from Oolong tea.

まずカフェイン含有量、Brix、Haze、OD 420値(420nmで測定した茶褐色色調)を測定した。それぞれの測定条件は次の通りである。測定結果を以下の表1に示す。
<<カフェイン含有量>>
分析装置：東ソー株式会社製 TOSOH HPLCシステム LC8020 model II
[マルチステーション:LC-8020、ポンプ:CCPM-II、オートサンプラ:AS-8021、検出器:UV-
8020、カラムオーブン:CO-8020、オンラインデガッサ:SD-8023]
分析条件 [カラム:TSKgel ODS-80Ts QA、溶離液A:10%アセトニトリル/水 0.05%TFA、溶離液B:80%アセトニトリル/水 0.05%TFA、流速:1.0ml/min、温度:40℃、検出:UV 275nm]
<<Brix>>
分析装置：アタゴ株式会社製 ATAGO Differential Refractomater DD-7
<<Haze>>
分析装置：日本電色工業株式会社製 NIPPON DENSHOKU Haze Meter NDH2000
使用セル：角セル、(10mm x 40mm)
<<OD 420値>>
分析装置：島津製作所製 SHIMADZU UV-VISIBLE SPECTROPHOTO METER UV-1600
使用セル：角セル、光路長10mm
測定波長：420nm
<<L値>>
測定装置：日本電色工業株式会社製 Spectro Color Meter SE2000
次に、それぞれの茶系飲料について、専門パネラー3人による香味の評価を、すっきり感(非常にすっきり感を感じられるものを5点、非常にすっきり感に欠けるものを1点とし、5段階評価)、及び苦渋味の無さ(苦渋味の全く感じられないものを5点、苦渋味をしっかり感じるものを1点とし、5段階評価)について行った。パネラー全員の結果の平均値を以下の表1に示す。 First, caffeine content, Brix, Haze, and OD 420 values (brown tone measured at 420 nm) were measured. Each measurement condition is as follows. The measurement results are shown in Table 1 below.
<< Caffeine content >>
Analyzer: TOSOH HPLC system LC8020 model II manufactured by Tosoh Corporation
[Multistation: LC-8020, Pump: CCPM-II, Autosampler: AS-8021, Detector: UV-
8020, column oven: CO-8020, online degasser: SD-8023]
Analysis conditions [Column: TSKgel ODS-80Ts QA, eluent A: 10% acetonitrile / water 0.05% TFA, eluent B: 80% acetonitrile / water 0.05% TFA, flow rate: 1.0 ml / min, temperature: 40 ° C, detection : UV 275nm]
<< Brix >>
Analyzer: ATAGO Differential Refractomater DD-7 manufactured by Atago Co., Ltd.
<< Haze >>
Analyzer: NIPPON DENSHOKU Haze Meter NDH2000 manufactured by Nippon Denshoku Industries Co., Ltd.
Use cell: Square cell, (10mm x 40mm)
<< OD 420 value >>
Analyzer: Shimadzu SHIMADZU UV-VISIBLE SPECTROPHOTO METER UV-1600
Use cell: Square cell, optical path length 10mm
Measurement wavelength: 420nm
<< L value >>
Measuring device: Spectro Color Meter SE2000 manufactured by Nippon Denshoku Industries Co., Ltd.
Next, for each tea-based beverage, the evaluation of the flavor by three expert panelists was made on a five-point scale, with 5 points for a refreshing feeling (5 points that feel very refreshing and 1 point for those that lack a very refreshing feeling) ) And the absence of bitterness (5 points for those that do not feel bitterness and 1 for those that feel bitterness, and 5 points). The average results for all panelists are shown in Table 1 below.

さらに、安定性について、40℃で14日静置保存後、目視観察することによって、安定性を確認した。安定性の良いもの(オリや沈殿の見られないもの)を5点、安定性の悪いもの(オリや沈殿が見られるもの)を1点、安定性のやや悪いもの(若干オリや沈殿の見られるもの)を3点とし、結果を以下の表1に示す。   Further, the stability was confirmed by visual observation after standing at 40 ° C. for 14 days. 5 points for the ones with good stability (one with no sediment or precipitation), 1 point for ones with poor stability (one with sediment or precipitation), one with slightly poor stability (slightly one with sediment or precipitation) The results are shown in Table 1 below.

上記表1の結果から、以下の考察を得た。
[カフェイン] カフェイン含有量が多いと、苦渋味を顕著に感じる傾向があることが明らかになった。消費者が嗜好に応じて烏龍茶や緑茶等を選択して飲む場合には問題がなくとも、混合茶飲料として苦渋味の無いものを提供しようとする際には、カフェイン含有量は低いことが望ましいと考えられた。
[Brix] Brixの値が高いものは、すっきり感に乏しい傾向があることが明らかになった。飲後の後味を楽しみたい場合には問題が無くとも、混合茶飲料としてすっきり感を有するものを提供しようとする際には、Brixの値は低いことが望ましいと考えられた。
[Haze] Hazeの値が高いものは、安定性が悪い傾向があることが明らかになった。抽出後すぐに飲用する場合には問題が無くとも、特に容器詰混合茶飲料として長期保存時の安定性を確保したい場合、Haze値は低いことが望ましいと考えられた。
[色調] 測定した飲料において、OD420値とL値とは相関しなかった。また、緑茶飲料について、カフェイン含有量と緑色色調の濃さとは、相関があることが明らかになった。さらに、茶褐色色調の濃い飲料に関しては、混合茶飲料という概念と結びつけると、特に、高級感、沢山の原料が含まれる(健康感にも結びつく)というイメージを与えることも消費者調査により明らかになった。 The following considerations were obtained from the results in Table 1 above.
[Caffeine] It was revealed that when the content of caffeine is large, the bitter taste tends to be noticeable. Even if there is no problem when consumers choose and drink oolong tea or green tea according to their tastes, caffeine content may be low when trying to provide a mixed tea beverage with no bitter taste It was considered desirable.
[Brix] It has been clarified that those with high Brix tend to be less refreshing. Even if there was no problem when it was desired to enjoy aftertaste after drinking, it was considered desirable to have a low Brix value when trying to provide a refreshing blended tea beverage.
[Haze] It became clear that those with high Haze values tend to be unstable. Even if there is no problem when drinking immediately after extraction, it is considered desirable to have a low Haze value, particularly when it is desired to ensure stability during long-term storage as a packaged mixed tea beverage.
[Color tone] In the measured beverage, the OD420 value did not correlate with the L value. In addition, for green tea beverages, it has been clarified that there is a correlation between the caffeine content and the intensity of green color. Furthermore, consumer research has revealed that beverages with a dark brown color tone give an image of high quality and a lot of ingredients (which also leads to a sense of health), especially when combined with the concept of mixed tea beverages. It was.

全体として、市販の容器詰茶系飲料において、OD 420値が高く茶褐色色調の濃いものは、カフェイン含有量が高く苦渋味が強いか、又はBrix値が高くすっきり感が乏しいことが明らかになった。   As a whole, it is clear that in commercial packaged tea beverages, those with a high OD 420 value and a dark brown color tone have a high caffeine content and a strong bitter taste, or a high Brix value and a poor refreshing feeling. It was.

これらの結果から、色調が濃く、苦渋味が無くすっきり感を有する飲料は、特徴ある新規な飲料となり得ることが予想され、また、混合茶飲料としてこのような特徴を有する飲料を提供することで、茶褐色色調の濃さという外観から、特に、高級感、健康感というイメージを与えることも可能になると考えられた。さらに、容器詰飲料としては長期保存時の沈殿を抑制することが望ましい。これらの性質を備えた容器詰混合茶飲料を提供しようとする場合に、カフェイン含有量が低く(苦渋味に関与)、Brixが低く(すっきり感に関与)、Hazeが低く(安定性に関与)、OD 420値の高い(茶褐色色調の濃さに関与)混合茶飲料を得ることが一解決策となり得ると考えられた。   From these results, it is expected that a beverage having a strong color tone and no bitterness and a refreshing feeling can be a novel beverage having characteristics, and by providing a beverage having such characteristics as a mixed tea beverage. From the appearance of dark brown color, it was thought that it was possible to give an image of a sense of luxury and health. Furthermore, it is desirable for a packaged beverage to suppress precipitation during long-term storage. When trying to provide packaged mixed tea beverages with these properties, caffeine content is low (related to bitter taste), Brix is low (related to clean feeling), Haze is low (related to stability) ), Obtaining a mixed tea beverage with a high OD 420 value (involved in the dark brown color) was considered to be a possible solution.

実施例2 原料処理方法と茶褐色色調との関係
混合茶飲料の茶褐色色調を濃くするための原料の処理方法に関して検討した。茶系飲料によく用いられる原料である、麦芽、大麦、緑茶の3種について、焙煎条件を変化させ、それぞれ3段階の異なる焙煎度の原料を得た。麦芽、大麦に関しては、焙煎後の原料のL値を、実施例1と同様の測定装置によりそれぞれ測定した。緑茶に関しては、強火、中火、弱火の3段階の火力でそれぞれ焙煎した。焙煎後、それぞれの原料を、等しい抽出条件(90℃熱水、配合量3g/150g、15分、浸漬抽出)で抽出し、抽出液を得た。抽出液について、実施例1と同様の手法を用いてOD 420値を測定した。結果を以下の表2に示す。 Example 2 Relationship between Raw Material Treatment Method and Brown Color Tone The raw material treatment method for increasing the dark brown color of a mixed tea beverage was examined. The roasting conditions were changed for three types of malt, barley and green tea, which are raw materials often used for tea beverages, and raw materials with different roasting degrees in three stages were obtained. For malt and barley, the L value of the raw material after roasting was measured using the same measuring apparatus as in Example 1. For green tea, it was roasted with three levels of heat: high, medium, and low. After roasting, each raw material was extracted under the same extraction conditions (90 ° C. hot water, blending amount 3 g / 150 g, 15 minutes, immersion extraction) to obtain an extract. For the extract, the OD 420 value was measured using the same method as in Example 1. The results are shown in Table 2 below.

焙煎度の違いにより、同じ原料から同じ抽出条件で得られた抽出液でも、異なる濃度の茶褐色色調を呈することが明らかになった。同一原料では、焙煎度が高くなるにつれ、得られる抽出液の茶褐色色調が濃くなる傾向も見られた。また、得られた抽出液について試飲したところ、いずれの原料についても、焙煎度が高くなるにつれ、すっきり香ばしい香味が付与される反面、苦味も出てくる傾向があることが明らかになった。従って、抽出液の色調及び香味を考慮した焙煎度の設定が必要になると考えられた。   Due to the difference in the roasting degree, it became clear that even the extract obtained from the same raw material under the same extraction conditions had a brownish brown color with different concentrations. With the same raw material, as the roasting degree increased, the brown color of the resulting extract also tended to become darker. In addition, when the obtained extract was sampled, it was found that, as each roasting degree was increased, a refreshing fragrant flavor was imparted, but a bitter taste also appeared. Therefore, it was considered necessary to set the roasting degree in consideration of the color tone and flavor of the extract.

実施例3 高温高圧水蒸気処理ハトムギの製造
混合茶飲料の原料となり得るものの1つにハトムギがある。ハトムギは様々な薬効が知られているが、飲料の原料として用いる場合に抽出液が不快臭や苦味を有するという問題等があったため、ハトムギの処理方法について検討した。 Example 3 Production of high-temperature and high-pressure steam-treated pearl barley One of the raw materials for mixed tea beverages is pearl barley. Although pearl barley is known to have a variety of medicinal effects, when it was used as a beverage ingredient, there was a problem that the extract had an unpleasant odor or bitterness.

水蒸気入口配管、水蒸気出口配管を有する耐圧3.0MpaのSUS316製圧力容器((株)日阪製作所社製高温湿熱処理装置HTS-70/160、容器容量200L)に、75kgの全粒焙煎ハトムギ(焙煎度:L35)を入れ、蒸気入口配管より1.4Mpa、約200℃の高温高圧飽和水蒸気を、焙煎ハトムギ1kgあたり1.5kg/hrの流量にて連続的に通気し、5分の処理を行い、高温高圧水蒸気処理ハトムギを得た。   A pressure resistant 3.0Mpa SUS316 pressure vessel with steam inlet piping and steam outlet piping (Hisaka Manufacturing Co., Ltd., high-temperature wet heat treatment equipment HTS-70 / 160, vessel capacity 200L), 75kg whole grain roasted pearl barley ( Roasting degree: L35), high-temperature and high-pressure saturated steam of 1.4Mpa and approx. 200 ° C from the steam inlet pipe is continuously ventilated at a flow rate of 1.5kg / hr per kg of roasted pearl barley for a treatment of 5 minutes. And high-temperature and high-pressure steam-treated pearl barley was obtained.

得られた高温高圧水蒸気処理ハトムギは、通常の焙煎処理を行ったものと比較して、食物繊維が減少し糖質が増加しており、特に糖質については、各種のマルトースオリゴ糖が増加し、一方デンプンが減少していることが認められた。さらに香気成分をGC/MSを用いて分析したところ、通常の焙煎処理を行ったものと比較して、ナッツ様の甘く香ばしい加熱香気を有することが知られる2-エチル-3-メチルピラジン等特徴的な香気成分を含むこと、検出されなくなる香気成分が存在することが分かった。   The resulting high-temperature, high-pressure steam-treated pearl barley has a reduced dietary fiber and increased saccharides compared to the one subjected to normal roasting treatment. On the other hand, it was found that starch was decreased. Furthermore, when the aroma component was analyzed using GC / MS, it was known that 2-ethyl-3-methylpyrazine, etc., which has a nutty sweet and fragrant heated aroma compared to the one subjected to normal roasting treatment, etc. It was found that a characteristic fragrance component was included, and there were fragrance components that could not be detected.

さらに、得られた高温高圧水蒸気処理ハトムギ200gを粉砕し、90℃の熱水5Lを用い、15分間ドリップ抽出の後、固液分離を行って、抽出液を得た。通常の焙煎処理を行ったものから同様の抽出条件で得た抽出液と比較したところ、抽出率(%)( = [(抽出液Brix ÷ 100)ｘ回収液量(g) ÷ 原料ハトムギ重量(g)] x 100)が向上していた。   Furthermore, 200 g of the obtained high-temperature / high-pressure steam-treated pearl barley was pulverized, and 5 L of hot water at 90 ° C. was used for drip extraction for 15 minutes, followed by solid-liquid separation to obtain an extract. When compared with an extract obtained under the same extraction conditions from a normal roast treatment, the extraction rate (%) (= [(extract Brix ÷ 100) x amount of recovered liquid (g) ÷ raw barley weight (g)] x 100) was improved.

さらに、上記の抽出液2Lに重曹2g及びビタミンC 2gを加え、さらに純水を加えて8Lとし、これを120℃、4分同等以上の条件で殺菌した後、500mlPET容器に充填し、飲料を得た。専門パネラーによる香味評価を行ったところ、通常の焙煎処理を行ったハトムギから同様の手法で得られた飲料と比較して、甘く香ばしい香りを有し、コクがあり厚みがあるという評価を得た。さらに、不快臭・苦味が少ないという評価を得た。   Furthermore, 2g of baking soda and 2g of vitamin C were added to 2L of the above extract, and pure water was added to make 8L. This was sterilized at 120 ° C for 4 minutes or more, then filled into a 500ml PET container, Obtained. As a result of a flavor evaluation by a specialized panelist, it was evaluated that it had a sweet, fragrant scent, richness, and thickness compared to drinks obtained by the same method from pearl barley that had undergone normal roasting treatment. It was. Furthermore, evaluation that there are few unpleasant odors and bitterness was obtained.

上記の結果から、高温高圧水蒸気処理をしたハトムギを原料として用いることで、香味が向上し、ハトムギ固有の不快臭・苦味が低減された飲料を得ることが出来ると考えられた。   From the above results, it was considered that by using pearl barley treated with high-temperature and high-pressure steam as a raw material, a beverage with improved flavor and reduced odor and bitterness inherent to pearl barley can be obtained.

実施例4 茶褐色色調を呈する原料の選択
混合茶飲料の製造に用い得る様々な原料について、それぞれ、等しい抽出条件(90℃熱水、配合量3g/150g、15分、浸漬抽出)で抽出液を得た。原料は全て焙煎済のものを用い、市販の原料に焙煎処理を加えたもの、又は既に焙煎済の市販原料を用いた。例えば、タンポポの根を焙煎処理したもの(焙煎処理をしないと色が薄く、また、苦渋味が残る)、クコの実を焙煎処理したもの(焙煎処理をしないと色が薄い。クコの実はもともと甘いので苦渋味にはさほど影響はない)等を用いた。また、上記実施例2及び3で得た各原料についても、同様の抽出条件で抽出液を得た。なお、本実施例における抽出条件で得られた抽出液は、実際の飲料と比較して濃度の高い液となっている。得られた抽出液の各々について、上記実施例1と同様の手法を用いて、Brix及びOD 420値を測定した。 Example 4 Selection of ingredients exhibiting brownish brown color For each of the various ingredients that can be used in the production of mixed tea beverages, the extraction liquids were each under the same extraction conditions (90 ° C hot water, blending amount 3 g / 150 g, 15 minutes, immersion extraction). Obtained. All the raw materials used were roasted, and were obtained by adding a roasting treatment to commercially available raw materials, or commercial raw materials that had already been roasted. For example, roasted dandelion roots (colors are thin if not roasted, and bitter and astringent taste remain), wolfberry fruits roasted (colors are light if not roasted). The fruit of wolfberry is originally sweet, so it has little effect on bitter taste. In addition, for each raw material obtained in Examples 2 and 3, an extract was obtained under the same extraction conditions. In addition, the extract obtained on the extraction conditions in a present Example is a liquid with a high density | concentration compared with an actual drink. For each of the obtained extracts, Brix and OD 420 values were measured using the same method as in Example 1 above.

測定結果を、表3-1及び表3-2に示す。また、それぞれの原料について、OD 420/Brixの値を計算した結果を、表4に示す。   The measurement results are shown in Table 3-1 and Table 3-2. Table 4 shows the result of calculating the value of OD 420 / Brix for each raw material.

表3-1及び表3-2より、等しい抽出条件で得られた抽出液であっても、原料の違いによって、そのOD 420値及びBrixの値が大きく異なることがわかる。
また、表4に示した、等しい抽出条件で得た抽出液についてのOD 420値/Brixの値は、茶褐色色調が濃い抽出液を得るための原料を選択する指標となる。表4より、茶褐色色調が濃い混合茶飲料に用いるための原料として、特にコフキサルノコシカケ、桑の葉、バンザクロの実、ドクダミ及びハブ茶が好ましいと考えられた。また、クコの葉、カワラケツメイ、タンポポの根、サンザシ、甘草、スイカズラ、カモミール、シイタケ、ヤマハマナスの実、実施例2の緑茶も好ましいと考えられた。 From Table 3-1 and Table 3-2, it can be seen that the OD 420 value and the Brix value greatly differ depending on the raw materials even in the case of the extract obtained under the same extraction conditions.
Further, the OD 420 value / Brix value for the extract obtained under the same extraction conditions shown in Table 4 is an index for selecting a raw material for obtaining an extract with a dark brown color tone. From Table 4, it was considered that as a raw material for use in a mixed tea beverage having a dark brown color, particularly Kofukisarokoshikake, mulberry leaves, banzakuro fruits, dokudami and hub tea are preferable. In addition, wolfberry leaves, peony, dandelion roots, hawthorn, licorice, honeysuckle, chamomile, shiitake mushrooms, yamanasu fruits, and green tea of Example 2 were also considered preferable.

上記の単独の原料の抽出液について、それぞれ試飲したところ、味のはっきりしないもの、非常にキレのあるシャープな味のものなど様々な味の抽出液が得られたが、いずれも単独では味や香りが単調であり、飽きやすいことが予想された。   Each of the above-mentioned single raw material extracts was sampled, and various taste extracts such as those with unclear taste and very sharp taste were obtained. It was expected that the fragrance was monotonous and easy to get bored.

実施例5 混合茶飲料の製造１
上記実施例で得られた結果を踏まえ、混合茶飲料を製造した。
実施例 5-1
まず、実施例3の結果から、抽出液が濃い茶褐色色調を呈すると考えられた原料(緑茶、桑の葉、ハブ茶、バンザクロの実、シイタケ)を選択した。これらの原料は実施例3と同様の処理をしたものを用いた。単調でなく、かつ、すっきり感を有し、苦渋味がない飲料を得られるよう、香味を考慮してこれらの原料の配合比を決定した。原料を混合し、90℃熱水、15分、浸漬抽出にて抽出し、これをフィルター濾過し(0.8μm)、最終的に600gとなるよう、熱水で希釈した。混合茶飲料を得た。得られた混合茶飲料について、実施例1と同様の手法を用いて、OD 420、Brix、カフェイン含有量、Hazeの値を測定し、実施例1と同様の手法を用いて香味評価を行った。原料の配合比及び結果を表5に示す。 Example 5 Production of mixed tea beverage 1
Based on the results obtained in the above examples, a mixed tea beverage was produced.
Example 5-1
First, based on the results of Example 3, raw materials (green tea, mulberry leaf, hub tea, banzakuro fruits, shiitake mushrooms) that the extract was considered to have a dark brown color tone were selected. These raw materials were the same as those used in Example 3. The blending ratio of these raw materials was determined in consideration of the flavor so as to obtain a beverage that was not monotonous and had a refreshing feeling and had no bitter taste. The raw materials were mixed, extracted by 90 ° C. hot water for 15 minutes by immersion extraction, filtered through a filter (0.8 μm), and diluted with hot water to finally reach 600 g. A mixed tea drink was obtained. For the resulting mixed tea beverage, using the same method as in Example 1, OD 420, Brix, caffeine content, Haze values were measured, and flavor evaluation was performed using the same method as in Example 1. It was. Table 5 shows the blending ratio of the raw materials and the results.

表5から、カフェイン含有量が低く(苦渋味に関与)、Brixが低く(すっきり感に関与)、Hazeが低く(安定性に関与)、OD420値の高い(茶褐色色調の濃さに関与)、苦渋味がなく、すっきり感を有し、安定性がよく、茶褐色色調の濃い、実施例1の考察で得ることを目的としたような混合茶飲料が得られたことがわかる。なお、この混合茶飲料について、周知の方法でビタミンC等を添加し、殺菌充填処理を行えば、容器詰混合茶飲料が得られる。   From Table 5, caffeine content is low (related to bitter taste), Brix is low (related to clean feeling), Haze is low (related to stability), and OD420 value is high (related to dark brown color) It can be seen that a mixed tea beverage having no bitter astringency, a refreshing feeling, good stability, dark brown color tone, and the purpose of obtaining in the discussion of Example 1 was obtained. In addition, about this mixed tea drink, if vitamin C etc. are added by a well-known method and a sterilization filling process is performed, a container-packed mixed tea drink will be obtained.

実施例 5-2
実施例3で得られた高温高圧水蒸気処理ハトムギを、上記実施例5-1のハブ茶の代わりに用いて、香味を考慮して、5種の原料の配合比を決定した。最終的に550gとなるよう、熱水で希釈した以外は、実施例5-1と同様の手法を用いて抽出し、濾過し、混合茶飲料を得た。得られた混合茶飲料について、実施例1と同様の手法を用いて、OD 420値、Brix、カフェイン含有量、Hazeの値を測定し、実施例1と同様の手法を用いて香味評価を行った。原料の配合比及び結果を表5に示す。 Example 5-2
The high-temperature / high-pressure steam-treated pearl barley obtained in Example 3 was used in place of the hub tea in Example 5-1 above, and the blending ratio of the five raw materials was determined in consideration of the flavor. Except for dilution with hot water so as to be finally 550 g, extraction was performed using the same method as in Example 5-1, and filtration was performed to obtain a mixed tea beverage. For the obtained mixed tea beverage, using the same method as in Example 1, OD 420 value, Brix, caffeine content, Haze value was measured, and flavor evaluation was performed using the same method as in Example 1. went. Table 5 shows the blending ratio of the raw materials and the results.

表5から、実施例3の高温高圧水蒸気処理ハトムギを用いることで抽出率が上がり、Brixが増加することがわかる。また、香味評価では、実施例5-1と比較すると、香味に甘みとコクが付与されたことが明らかになった。高温高圧水蒸気処理ハトムギを適量、混合茶飲料の原料として用いることで、混合茶飲料の香味をより充実させることが出来ると考えられた。   From Table 5, it can be seen that using the high-temperature and high-pressure steam-treated barley of Example 3 increases the extraction rate and increases Brix. Moreover, in flavor evaluation, it became clear that sweetness and richness were provided to flavor compared with Example 5-1. It was considered that the flavor of the mixed tea beverage could be further enhanced by using an appropriate amount of high-temperature and high-pressure steam-treated pearl barley as a raw material for the mixed tea beverage.

実施例 5-3
上記実施例5-1において、緑茶の配合量を増やし、5種の原料の配合比を決定した。最終的に700gとなるよう、熱水で希釈した以外は、実施例5-1と同様の手法を用いて抽出し、濾過し、混合茶飲料を得た。得られた混合茶飲料について、実施例1と同様の手法を用いて、OD 420値、Brix、カフェイン含有量、Hazeの値を測定し、実施例1と同様の手法を用いて香味評価を行った。原料の配合比及び結果を表5に示す。 Example 5-3
In Example 5-1 above, the blending amount of green tea was increased and the blending ratio of the five kinds of raw materials was determined. A mixed tea beverage was obtained by extracting and filtering using the same method as in Example 5-1, except that it was diluted with hot water so that the final amount was 700 g. For the obtained mixed tea beverage, using the same method as in Example 1, OD 420 value, Brix, caffeine content, Haze value was measured, and flavor evaluation was performed using the same method as in Example 1. went. Table 5 shows the blending ratio of the raw materials and the results.

表5から、混合茶飲料中の緑茶を増加させると、カフェイン含有量が高まり、それに伴い実施例1で予想されたように、飲料の苦渋味が増加することが確認された。香味評価では、実施例5-1と比較すると、緑茶のシャープな切れ感が飲料に付与され、需要者の嗜好に合わせて、このような混合茶飲料を提供することも可能であるが、苦渋味のない飲料を提供しようとする場合には望ましくないと考えられた。   From Table 5, it was confirmed that when the green tea in the mixed tea beverage was increased, the caffeine content was increased, and as it was expected in Example 1, the bitter and astringent taste of the beverage was increased. In the flavor evaluation, compared to Example 5-1, it is possible to provide a sharp feeling of green tea to the beverage, and it is possible to provide such a mixed tea beverage according to the taste of the consumer. It was considered undesirable when trying to provide a tasteless beverage.

実施例 5-4
実施例2で得られた大麦を、上記実施例5-1のハブ茶の代わりに用い、香味を考慮して5種の原料の配合比を決定した。最終的に700gとなるよう熱水で希釈した以外は、実施例5-1と同様の手法を用いて抽出し、濾過し、混合茶飲料を得た。得られた混合茶飲料について、実施例1と同様の手法を用いて、OD 420値、Brix、カフェイン含有量、Hazeの値を測定し、実施例1と同様の手法を用いて香味評価を行った。原料の配合比及び結果を表5に示す。 Example 5-4
The barley obtained in Example 2 was used in place of the hub tea of Example 5-1 above, and the blending ratio of the five kinds of raw materials was determined in consideration of the flavor. Except for diluting with hot water to 700 g finally, extraction was performed using the same method as in Example 5-1, followed by filtration to obtain a mixed tea beverage. For the obtained mixed tea beverage, using the same method as in Example 1, OD 420 value, Brix, caffeine content, Haze value was measured, and flavor evaluation was performed using the same method as in Example 1. went. Table 5 shows the blending ratio of the raw materials and the results.

表5から、得られた混合茶飲料中のBrix値は高く、それに伴い実施例1で予想されたように、飲料のすっきり感が低下し、安定性も悪くなることがわかる。原料の選択及び処理方法も、飲料のBrixの値、すっきり感、安定性に関与すると考えられた。   From Table 5, it can be seen that the Brix value in the obtained mixed tea beverage is high, and accordingly, as expected in Example 1, the refreshing feeling of the beverage is lowered and the stability is also deteriorated. The selection of raw materials and the processing method were also considered to be related to the Brix value, cleanliness and stability of the beverage.

実施例 5-5
実施例5-1で用いた原料のうち、緑茶、ハブ茶及びバンザクロの実の3種のみを用いて、香味を考慮し、3種の原料の配合比を決定した。最終的に600gとなるよう熱水で希釈した以外は、実施例5-1と同様の手法を用いて抽出し、濾過し、混合茶飲料を得た。得られた混合茶飲料について、実施例1と同様の手法を用いて、OD 420値、Brix、カフェイン含有量、Hazeの値を測定し、実施例1と同様の手法を用いて香味評価を行った。原料の配合比及び結果を表5に示す。 Example 5-5
Of the raw materials used in Example 5-1, only three kinds of green tea, hub tea and banzakuro were used, and the blending ratio of the three kinds of raw materials was determined in consideration of the flavor. Except for dilution with hot water so that the final amount was 600 g, extraction was performed using the same method as in Example 5-1, followed by filtration to obtain a mixed tea beverage. For the obtained mixed tea beverage, using the same method as in Example 1, OD 420 value, Brix, caffeine content, Haze value was measured, and flavor evaluation was performed using the same method as in Example 1. went. Table 5 shows the blending ratio of the raw materials and the results.

表5から、カフェイン含有量が低く(苦渋味に関与)、Brixが低く(すっきり感に関与)、Hazeが低く(安定性に関与)、OD 420値の高い(茶褐色色調の濃さに関与)、苦渋味がなく、すっきり感を有し、安定性がよく、茶褐色色調の濃い、実施例1の考察で得ることを目的としたような混合茶飲料が、3種の原料の組合せでも得られたことがわかる。本願の全ての実施例の結果を考慮し、他の原料の組合せでも実施例1の考察で得ることを目的としたような混合茶飲料が得られることが予想される。   Table 5 shows that caffeine content is low (related to bitter and astringent taste), Brix is low (related to clean feeling), Haze is low (related to stability), and OD 420 value is high (related to dark brown color) ), A mixed tea beverage that has no bitter taste, has a clean feeling, has good stability, has a dark brown color, and is intended to be obtained in the consideration of Example 1, can be obtained by combining three kinds of ingredients. You can see that Considering the results of all the examples of the present application, it is expected that a mixed tea beverage that is intended to be obtained in the consideration of Example 1 with other combinations of ingredients will be obtained.

比較例9
濾過処理を行わない以外は、上記実施例5-1と同様の手法を用いて、混合茶飲料を得た。得られた混合茶飲料について、実施例1と同様の手法を用いて、OD 420値、Brix、カフェイン含有量、Hazeの値を測定し、実施例1と同様の手法を用いて香味評価を行った。原料の配合比及び結果を表5に示す。 Comparative Example 9
A mixed tea beverage was obtained using the same method as in Example 5-1 except that the filtration treatment was not performed. For the obtained mixed tea beverage, using the same method as in Example 1, OD 420 value, Brix, caffeine content, Haze value was measured, and flavor evaluation was performed using the same method as in Example 1. went. Table 5 shows the blending ratio of the raw materials and the results.

表5から、実施例5-1と比較すると、濾過処理を行わない場合、Haze値が高くなり、それに伴い実施例1で予想されたように、飲料のすっきり感が低下し、安定性も悪くなることが確認された。容器詰飲料としてすっきり感を有し、安定性の高い飲料を得ようとする場合には、Haze値が低いことが好ましいと考えられた。   From Table 5, when compared with Example 5-1, when the filtration treatment is not performed, the Haze value increases, and as expected in Example 1, the refreshing feeling of the beverage decreases and the stability is also poor. It was confirmed that In order to obtain a beverage having a refreshing feeling and high stability as a packaged beverage, it was considered that a low Haze value was preferable.

実施例6 混合茶飲料の製造2
上記実施例で得られた結果を踏まえ、多種類の成分の摂取を可能とすべく、より多くの原料を用いて混合茶飲料を製造した。 Example 6 Production of Mixed Tea Beverage 2
Based on the results obtained in the above examples, a mixed tea beverage was produced using more raw materials so as to enable intake of many kinds of components.

原料は、カメリア・シネンシス種の茎葉を１種(緑茶)；桑の葉、ドクダミを含む、カメリア・シネンシス種以外の植物の茎葉を8種；ハブ茶、ハトムギ(実施例4の手法で処理したもの)を含む、穀物の種子を5種；バンザクロの実、クコの実を含む、茎葉及び穀物の種子以外の植物由来原料を7種；及びサルノコシカケを含む、菌類由来原料を3種用いて、実施例5-1の手法に準じて、混合茶飲料を得た(実施例6)。得られた混合茶飲料について、実施例1と同様の手法を用いて、OD 420値、Brix、カフェイン含有量、Hazeの値を測定し、実施例1と同様の手法を用いて香味評価を行った。原料の配合比及び結果を表6に示す。   The raw materials are 1 kind of Camellia sinensis stalk and leaves (green tea); 8 kinds of stalks and leaves of plants other than Camellia sinensis species including mulberry leaves and dokudami; Hub tea and pearl barley (treated by the method of Example 4) 5) seeds of cereals, including 7 seeds of plant origin other than foliage and seeds of cereals, including 3 seeds of bunzakuro and wolfberry; A mixed tea beverage was obtained according to the method of Example 5-1 (Example 6). For the obtained mixed tea beverage, using the same method as in Example 1, OD 420 value, Brix, caffeine content, Haze value was measured, and flavor evaluation was performed using the same method as in Example 1. went. Table 6 shows the mixing ratio of the raw materials and the results.

カフェイン含有量、Brix及びHazeが低く、OD420値の高い、苦渋味がなくすっきり感を有し安定性が高く、茶褐色色調の濃い、実施例1の考察で得ることを目的としたような混合茶飲料が得られた。香味評価の結果、多種類の原料を含むことで、味にコクや甘み、深みも加わり、しかも苦渋味はなくすっきり感は維持されたままであった。このような混合茶飲料は、毎日継続して多種類の成分の摂取するために好ましいと考えられた。また、カフェインの含有量も抑えられているため、就寝前でも問題なく飲むことができ、さらに、茶褐色色調が濃いことで、多種類の素材、多種類の成分が高濃度に含まれている印象を需要者に与えることができ、健康感・高級感といったイメージを有する混合茶飲料であると考えられた。   Caffeine content, Brix and Haze are low, OD420 value is high, there is no bitter and astringent taste, there is a clean feeling, high stability, dark brown color tone, mixing as intended for obtaining in consideration of Example 1 A tea drink was obtained. As a result of the flavor evaluation, the richness, sweetness and depth were added to the taste by including many kinds of raw materials, and there was no bitter and astringent taste, and the clean feeling was maintained. Such a mixed tea beverage was considered preferable for daily intake of many types of ingredients. In addition, since the content of caffeine is also suppressed, it can be drunk without problems even before going to bed, and since it has a dark brown color tone, it contains a wide variety of ingredients and ingredients in high concentrations. It was thought to be a mixed tea drink that can give an impression to consumers and has an image of health and luxury.

Claims (8)

以下の(A)〜(E)：
(A) カメリア・シネンシス種の茎葉；
(B) イチョウの葉、柿の葉、ビワの葉、桑の葉、クコの葉、杜仲の葉、小松菜、クマザサ、ドクダミ、アマチャヅル、スイカズラ、ツキミソウ、カキドオシ、カワラケツメイ、ギムネマ・シルベスタ、黄杞茶、甜茶、キダチアロエ、レモングラス、穀物の種子から出芽したものの茎葉；
(C) ハトムギ、オオムギ、コムギ、玄米、大豆、とうもろこし、黒豆、そば、ケツメイシ、麦芽；
(D) ベニバナ、カミツレ、クコの実、ヤマハマナスの実、サンザシ、ウコン、タンポポの根、ナルコユリ、バンザクロの実、ミカンの皮、高麗人参、サツマイモ、タマネギ、ナツメ、レモンピール、コンブ、ヒジキ；及び
(E) しいたけ、レイシ、コフキサルノコシカケ；
の5つの群のうち、2つ以上の群からそれぞれ1種以上選択した原料の抽出液を含む混合茶飲料であって、前記原料の2種以上が、焙煎処理を施した、コフキサルノコシカケ、桑の葉、バンザクロの実、ドクダミ、及びハブ茶から選択される原料であり、
(イ) カフェイン含有量が150ppm以下；
(ロ) Brixが0.5%以下；
(ハ) Hazeが7未満；及び
(ニ) 色調が波長420nmで測定して0.8以上である、
前記混合茶飲料。 The following (A) to (E):
(A) Camellia sinensis sp.
(B) Ginkgo biloba leaves, birch leaves, loquat leaves, mulberry leaves, wolfberry leaves, yuchu leaves, Japanese mustard spinach, Kumazasa, Dokudami, Achacharu, Honeysuckle, Thrips periwinkle, Kawaroketsumei, Gymnema sylvestre, yellow tea, and green tea , Leaves of sprouting from seeds of cedar aloe vera, lemongrass, cereals;
(C) pearl barley, barley, wheat, brown rice, soybeans, corn, black beans, buckwheat, ketsumeishi, malt;
(D) safflower, chamomile, wolfberry, yamamanus fruit, hawthorn, turmeric, dandelion root, narco lily, banzakuro fruit, mandarin peel, ginseng, sweet potato, onion, jujube, lemon peel, kombu, hijiki; and
E
Of the five groups, a mixed tea beverage comprising two or more materials selected each 1 or more from the group of the extract, or two or more kinds of the raw materials, roast process, Koch key Polyporaceae, It is a raw material selected from mulberry leaves, banzakuro fruits, dokudami, and hub tea ,
(A) Caffeine content is 150 ppm or less;
(B) Brix is 0.5% or less;
(C) Haze is less than 7; and
(D) The color tone is 0.8 or more measured at a wavelength of 420 nm.
The mixed tea beverage. (イ) カフェイン含有量が110ppm以下；
(ロ) Brixが0.45%以下；
(ハ) Haze値が5未満；及び
(ニ) 色調が波長420nmで測定して1.0以上である、
請求項1に記載の混合茶飲料。 (A) The caffeine content is 110 ppm or less;
(B) Brix is 0.45% or less;
(C) Haze value is less than 5; and
(D) The color tone is 1.0 or more measured at a wavelength of 420 nm,
The mixed tea beverage according to claim 1 . 前記(A)〜(E)の5つの群のうち、(A)及び(C)を含む3つ以上の群からそれぞれ1種以上選択した3種以上の原料の抽出液を含む、請求項1又は2に記載の混合茶飲料。 Among the five groups of (A) to (E), it comprises an extract of three or more raw materials each selected from one or more of three or more groups including (A) and (C). Or the mixed tea drink of 2. 前記原料に、焙煎処理を施したバンザクロの実を含む、請求項1〜3のいずれか1項に記載の混合茶飲料。 4. The mixed tea beverage according to any one of claims 1 to 3 , wherein the raw material contains roasted banzakuro fruits. 3種以上の焙煎処理を施した原料の抽出液を含む、請求項1〜4のいずれか1項に記載の混合茶飲料。 The mixed tea beverage according to any one of claims 1 to 4 , comprising an extract of a raw material subjected to three or more roasting treatments. 全粒焙煎ハトムギを高温高圧下で水蒸気処理し、粉砕処理した原料の抽出液を含む、請求項1〜5のいずれか1項に記載の混合茶飲料。 6. The mixed tea beverage according to any one of claims 1 to 5 , comprising an extract of a raw material obtained by subjecting whole-grain roasted pearl barley to steam treatment under high temperature and high pressure and pulverization treatment. 透明容器に容器詰された、請求項1〜6のいずれか1項に記載の混合茶飲料。 The mixed tea beverage according to any one of claims 1 to 6 , which is packed in a transparent container. 以下の(A)〜(E)：
(A) カメリア・シネンシス種の茎葉；
(B) イチョウの葉、柿の葉、ビワの葉、桑の葉、クコの葉、杜仲の葉、小松菜、クマザサ、ドクダミ、アマチャヅル、スイカズラ、ツキミソウ、カキドオシ、カワラケツメイ、ギムネマ・シルベスタ、黄杞茶、甜茶、キダチアロエ、レモングラス、穀物の種子から出芽したものの茎葉；
(C) ハトムギ、オオムギ、コムギ、玄米、大豆、とうもろこし、黒豆、そば、ケツメイシ、麦芽；
(D) ベニバナ、カミツレ、クコの実、ヤマハマナスの実、サンザシ、ウコン、タンポポの根、ナルコユリ、バンザクロの実、ミカンの皮、高麗人参、サツマイモ、タマネギ、ナツメ、レモンピール、コンブ、ヒジキ；及び
(E) しいたけ、レイシ、コフキサルノコシカケ；
の5つの群のうち、3つ以上の群からそれぞれ1種以上選択した3種以上の原料を溶媒で抽出し、得られた抽出液を濾過して濾過液を得ることを含む、混合茶飲料の製造方法であって、前記原料の2種以上が、焙煎処理を施した、コフキサルノコシカケ、桑の葉、バンザクロの実、ドクダミ、及びハブ茶から選択される原料であり、前記混合茶飲料において
(イ) カフェイン含有量が150ppm以下；
(ロ) Brixが0.5%以下；
(ハ) Hazeが7未満；及び
(ニ) 色調が波長420nmで測定して0.8以上である
ことを特徴とする、前記の製造方法。 The following (A) to (E):
(A) Camellia sinensis sp.
(B) Ginkgo biloba leaves, birch leaves, loquat leaves, mulberry leaves, wolfberry leaves, yuchu leaves, Japanese mustard spinach, Kumazasa, Dokudami, Achacharu, Honeysuckle, Thrips periwinkle, Kawaroketsumei, Gymnema sylvestre, yellow tea, and green tea , Leaves of sprouting from seeds of cedar aloe vera, lemongrass, cereals;
(C) pearl barley, barley, wheat, brown rice, soybeans, corn, black beans, buckwheat, ketsumeishi, malt;
(D) safflower, chamomile, wolfberry, yamamanus fruit, hawthorn, turmeric, dandelion root, narco lily, banzakuro fruit, mandarin peel, ginseng, sweet potato, onion, jujube, lemon peel, kombu, hijiki; and
E
A mixed tea beverage comprising extracting three or more raw materials selected from one or more of three or more from among the five groups with a solvent, and filtering the resulting extract to obtain a filtrate. Wherein two or more of the raw materials are raw materials selected from roasted Kofukisarokoshikake, mulberry leaves, banzakuro fruits, dokudami, and hub tea , and the mixed tea beverage In
(A) Caffeine content is 150 ppm or less;
(B) Brix is 0.5% or less;
(C) Haze is less than 7; and
(D) The production method described above, wherein the color tone is 0.8 or more measured at a wavelength of 420 nm.
JP2007080182A 2007-03-26 2007-03-26 Containerized mixed tea beverage Expired - Fee Related JP5101913B2 (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
JP2007080182A JP5101913B2 (en) 2007-03-26 2007-03-26 Containerized mixed tea beverage
MYPI20093986 MY149562A (en) 2007-03-26 2008-03-25 Packaged blend tea drink
TW97110592A TWI386165B (en) 2007-03-26 2008-03-25 Containers mixed with tea drinks
AU2008236115A AU2008236115B2 (en) 2007-03-26 2008-03-25 Packaged Blend Tea Drink
NZ579849A NZ579849A (en) 2007-03-26 2008-03-25 Blended tea beverage packed in container
PCT/JP2008/055489 WO2008123214A1 (en) 2007-03-26 2008-03-25 Blended tea beverage packed in container
CN200810087521XA CN101273743B (en) 2007-03-26 2008-03-25 Blended tea beverage packed in container

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2007080182A JP5101913B2 (en) 2007-03-26 2007-03-26 Containerized mixed tea beverage

Publications (2)

Publication Number Publication Date
JP2008237066A JP2008237066A (en) 2008-10-09
JP5101913B2 true JP5101913B2 (en) 2012-12-19

Family

ID=39830709

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2007080182A Expired - Fee Related JP5101913B2 (en) 2007-03-26 2007-03-26 Containerized mixed tea beverage

Country Status (7)

Country Link
JP (1) JP5101913B2 (en)
CN (1) CN101273743B (en)
AU (1) AU2008236115B2 (en)
MY (1) MY149562A (en)
NZ (1) NZ579849A (en)
TW (1) TWI386165B (en)
WO (1) WO2008123214A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110169521A (en) * 2019-06-25 2019-08-27 扬子江药业集团有限公司 A kind of gingko plant beverage and preparation method thereof

Families Citing this family (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5281930B2 (en) * 2009-03-09 2013-09-04 花王株式会社 Method for producing grain tea beverage
JP5325740B2 (en) * 2009-10-23 2013-10-23 花王株式会社 Container drink
JP5729899B2 (en) * 2009-10-23 2015-06-03 花王株式会社 Container drink
JP5086380B2 (en) * 2010-01-29 2012-11-28 株式会社 伊藤園 Container-packed Hojicha drink
JP5118163B2 (en) * 2010-01-29 2013-01-16 株式会社 伊藤園 Containerized green tea beverage
JP5118164B2 (en) * 2010-01-29 2013-01-16 株式会社 伊藤園 Containerized green tea beverage
JP5059152B2 (en) * 2010-03-01 2012-10-24 キリンビバレッジ株式会社 Roasted grain extract, method for producing the same, and beverage containing the same
CN102987051A (en) * 2011-11-22 2013-03-27 王金仁 Method for processing cough-relieving juice iced beverage
CN102986950B (en) * 2012-12-11 2015-02-25 王人庆 Black tea composition
CN103039658A (en) * 2012-12-21 2013-04-17 桂林普兰德生物科技有限公司 Persimmon leaf and sweet tea leaf tea and preparation method thereof
JP6040024B2 (en) * 2012-12-27 2016-12-07 花王株式会社 Method for producing blended tea beverage
JP6209484B2 (en) * 2014-04-28 2017-10-04 株式会社 伊藤園 Method for producing containerized beverage and method for inhibiting taste and / or flavor deterioration of containerized beverage
CN104186773A (en) * 2014-08-04 2014-12-10 贵州省普定县印象朵贝贡茶专业合作社 Tea ball and preparation method thereof
CN104397293A (en) * 2014-12-10 2015-03-11 福建省农业科学院甘蔗研究所 Lemongrass and red date tea and production process thereof
CN104757186B (en) * 2015-04-03 2018-08-14 萧氏茶业集团有限公司 A kind of bag-soaked health black tea and preparation method thereof
JP6722998B2 (en) * 2015-11-11 2020-07-15 アサヒ飲料株式会社 Tea beverage
CN105613844A (en) * 2016-03-10 2016-06-01 邹景华 Tea tree product and preparation method thereof
JP7029246B2 (en) * 2017-08-04 2022-03-03 アサヒ飲料株式会社 Beverages and methods of suppressing the occurrence of frock in beverages
JP7226886B2 (en) * 2017-12-25 2023-02-21 キリンホールディングス株式会社 thick tea drink
JP2019170200A (en) * 2018-03-27 2019-10-10 アサヒ飲料株式会社 Green tea beverage, transparent container-packed beverage, and display method for transparent container-packed beverage
JP6732875B2 (en) * 2018-12-28 2020-07-29 サントリーホールディングス株式会社 Bottled tea beverage
CN118120835A (en) * 2019-12-04 2024-06-04 石方海 Preparation method of longevity tea beverage
CN113712093A (en) * 2021-07-23 2021-11-30 漳州市泡悠茶业有限公司 Health tea formula and preparation method

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63208532A (en) * 1987-02-25 1988-08-30 Hichi Yasutake Tea
JP2725985B2 (en) * 1993-10-21 1998-03-11 ハウス食品株式会社 Mixed tea beverage
DE69609194T2 (en) * 1995-12-15 2001-02-15 Procter & Gamble BEVERAGES WITH STABLE AROMA / TURBINE EMULSIONS IN THE PRESENCE OF PRESERVATION SYSTEMS CONTAINING POLYPHOSPHATES AND LOW CONTENTS OF XANTHANGUM
JP2001112449A (en) * 1999-08-06 2001-04-24 Chanson Keshohin Kk Extracted tea liquid excellent in antimicrobial property, mixed tea used therefor and method for producing extracted tea liquid excellent in antimicrobial property
JP2001069917A (en) * 1999-09-02 2001-03-21 Hayakawa Koso Inryo Kenkyusho:Kk Tea including olive leaf
EP1333726B1 (en) * 2000-11-17 2005-04-06 Kao Corporation Packaged beverages
JP3342698B2 (en) * 2001-02-22 2002-11-11 花王株式会社 Packaged beverage
JP3338705B2 (en) * 2002-03-18 2002-10-28 花王株式会社 Manufacturing method of packaged beverage
GB0215067D0 (en) * 2002-06-28 2002-08-07 Unilever Plc Tea manufacture
JP2005021040A (en) * 2003-06-30 2005-01-27 Riken Koryo Kogyo Kk Method for producing tea extract, and tea beverage produced by the same
JP4464099B2 (en) * 2003-09-30 2010-05-19 小川香料株式会社 Additives for tea beverages
JP3981108B2 (en) * 2004-08-31 2007-09-26 株式会社 伊藤園 Tea beverage
JP4644058B2 (en) * 2005-07-08 2011-03-02 花王株式会社 Containerized green tea beverage
JP4694920B2 (en) * 2005-09-07 2011-06-08 花王株式会社 Containerized tea beverage
JP4002290B2 (en) * 2006-07-14 2007-10-31 株式会社 伊藤園 Beverage production method
CN100571528C (en) * 2006-08-29 2009-12-23 浙江大学 Produce the method for low-caffeine instant tea powder and natural caffeine crude product with the tea tree leave

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110169521A (en) * 2019-06-25 2019-08-27 扬子江药业集团有限公司 A kind of gingko plant beverage and preparation method thereof

Also Published As

Publication number Publication date
AU2008236115B2 (en) 2013-02-14
MY149562A (en) 2013-09-13
CN101273743B (en) 2012-06-13
WO2008123214A1 (en) 2008-10-16
JP2008237066A (en) 2008-10-09
TWI386165B (en) 2013-02-21
AU2008236115A1 (en) 2008-10-16
CN101273743A (en) 2008-10-01
TW200904338A (en) 2009-02-01
NZ579849A (en) 2012-07-27

Similar Documents

Publication Publication Date Title
JP5101913B2 (en) Containerized mixed tea beverage
JP5276028B2 (en) Green tea beverage extraction tea leaves
US20090053383A1 (en) Angelica keiskei tea
KR20210001099A (en) Method for producing an extract of herbal materials from which the taste and smell are removed
JP5770626B2 (en) Green tea beverage extraction tea leaves
JP6309214B2 (en) Roasted tea beverage
JP6400278B2 (en) Mixed tea beverage
KR102136531B1 (en) Production method of functional dripbag coffee containing buckwheat
KR20080011898A (en) Manufacturing method for tea using flower of a mother chrysanthemum
KR102059080B1 (en) Manufacturing Method For Red Bean Tea for Anti-Obesity Function
CN105360851B (en) Sorrow is escaped grass seasoning drink and preparation method thereof
JP3796362B2 (en) Method for producing cereal tea beverage
JP2003219847A (en) Drink containing extract of germinated unpolished rice and method for producing the same
KR101218164B1 (en) Production of natural health tea
JP2006187253A (en) Tencha beverage
JP2013244007A (en) Method for manufacturing roasted plant flavor and roasted plant extract
JP5155093B2 (en) Containerized brown rice tea beverage
WO2015059809A1 (en) Processed tea product and method for manufacturing same
KR102554596B1 (en) Process for preparing clear and transparent coffee with natural flavour and sweet taste
KR102511754B1 (en) Manufacturing method of functional beverage using fried-sorghum
KR102614234B1 (en) Coffee tea composition containing agarwood
TWI679939B (en) Beverage and method for inhibiting agglomeration of beverage
JP2009242268A (en) Tea, food and oral care product prepared from material obtained by fermenting sword bean with lactic acid bacterium
JP2021132639A (en) Fruit tea

Legal Events

Date Code Title Description
A711 Notification of change in applicant

Free format text: JAPANESE INTERMEDIATE CODE: A712

Effective date: 20090422

A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20091009

A131 Notification of reasons for refusal

Free format text: JAPANESE INTERMEDIATE CODE: A131

Effective date: 20120222

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120418

A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20120511

A521 Request for written amendment filed

Free format text: JAPANESE INTERMEDIATE CODE: A523

Effective date: 20120806

A911 Transfer to examiner for re-examination before appeal (zenchi)

Free format text: JAPANESE INTERMEDIATE CODE: A911

Effective date: 20120813

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: 20120829

A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20120927

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20151005

Year of fee payment: 3

R150 Certificate of patent or registration of utility model

Ref document number: 5101913

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150

Free format text: JAPANESE INTERMEDIATE CODE: R150

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

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