JPH01168236A - Production of black tea beverage assuming acid taste - Google Patents
Production of black tea beverage assuming acid tasteInfo
- Publication number
- JPH01168236A JPH01168236A JP32533787A JP32533787A JPH01168236A JP H01168236 A JPH01168236 A JP H01168236A JP 32533787 A JP32533787 A JP 32533787A JP 32533787 A JP32533787 A JP 32533787A JP H01168236 A JPH01168236 A JP H01168236A
- Authority
- JP
- Japan
- Prior art keywords
- black tea
- temperature
- tea beverage
- extraction
- cream
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 52
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 45
- 235000020279 black tea Nutrition 0.000 title claims abstract description 45
- 235000013361 beverage Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000019631 acid taste sensations Nutrition 0.000 title 1
- 239000000284 extract Substances 0.000 claims abstract description 17
- 230000002378 acidificating effect Effects 0.000 claims abstract description 9
- 230000007935 neutral effect Effects 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 238000000605 extraction Methods 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 5
- 235000019614 sour taste Nutrition 0.000 claims description 5
- 230000001747 exhibiting effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000012535 impurity Substances 0.000 abstract 2
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 239000006071 cream Substances 0.000 description 10
- 229920001864 tannin Polymers 0.000 description 10
- 239000001648 tannin Substances 0.000 description 10
- 235000018553 tannin Nutrition 0.000 description 10
- 238000005119 centrifugation Methods 0.000 description 8
- 235000013616 tea Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000001447 alkali salts Chemical class 0.000 description 2
- 210000000416 exudates and transudate Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 235000014620 theaflavin Nutrition 0.000 description 2
- 235000019583 umami taste Nutrition 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
- 235000000069 L-ascorbic acid Nutrition 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 159000000011 group IA salts Chemical class 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 150000002500 ions Chemical group 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、経時により生じる白濁・沈澱現象（以下、ク
リームダウンと称する）を惹起しない酸味紅茶飲料の製
造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a sour black tea beverage that does not cause clouding and precipitation phenomena (hereinafter referred to as cream down) that occur over time.
一般に紅茶葉から熱水抽出した紅茶抽出液は、抽出液中
にタンニン含量が多いと冷却時にタンニンが不溶化し、
クリームダウンが生じる。また抽出液を酸性化すると冷
却に加えて更にクリームダウン現象が生じやすくなる傾
向にある。従来このような紅茶のクリームダウン現象を
防止する方法として、抽出温度を低くしたり、抽出時間
を短がくしで抽出時にタンニンを出にり＜シたり、抽出
液を冷却処理後クリームダウンを生じたタンニンをデカ
ンテーション、遠心分離又は濾過により除去したり、タ
ンニン分解酵素処理後、陽イオン交換樹脂処理する（特
開昭５０−１５４４６２号公報）ことが知られている。In general, black tea extract extracted from black tea leaves with hot water has a high tannin content, and the tannins become insolubilized when cooled.
Cream down occurs. Furthermore, when the extract is acidified, in addition to cooling, the cream-down phenomenon tends to occur more easily. Conventionally, methods to prevent this cream-down phenomenon in black tea include lowering the extraction temperature, shortening the extraction time, which releases tannins during extraction, and causing cream-down after cooling the extract. It is known to remove tannins by decantation, centrifugation or filtration, or to treat tannins with a tannin-degrading enzyme followed by treatment with a cation exchange resin (Japanese Patent Application Laid-Open No. 154462/1982).
また抽出液のｐＨを高くすれば抽出液を冷却した時のク
リームダウンを少なくすることが知られており、特開昭
４７−１６６９６号公報にはこの沈澱物をなくす為に茶
の熱侵出液に種々の金属塩を加えることが記載されてい
る。しかしながら従来の方法では製造直後のクリームダ
ウンは防止できても、経時的なりリームダウンまでは十
分に防止できない。レモンティーのような酸味を呈する
ために酸性物質の添加が避けられない紅茶飲料にあって
はなおさら、特別な配慮が必要と考えられるが、一般に
は抽出液を薄くシてタンニン含有量を減少させ濁りをさ
ほど惑じさせない程度にし、甘味料や酸味料、レモン果
汁や着香料などでレモンティーらしく調整している例が
多いが、この方法によれば紅茶のごく味が犠牲にされる
ことになる。It is also known that increasing the pH of the extract will reduce the amount of creaming down when the extract is cooled, and Japanese Patent Application Laid-Open No. 16696/1986 describes how to heat leached tea into tea to eliminate this precipitate. The addition of various metal salts to the liquid is described. However, although conventional methods can prevent cream down immediately after production, they cannot sufficiently prevent cream down over time. Special consideration may be necessary especially for black tea drinks, which have a sour taste such as lemon tea, which inevitably requires the addition of acidic substances, but in general, the extract is diluted to reduce the tannin content. There are many cases where the turbidity is not too distracting and the tea is adjusted to make it more like lemon tea with sweeteners, acidulants, lemon juice, flavorings, etc., but this method sacrifices the subtle taste of black tea. Become.
以上のごとく、製造直後のみならず長期間貯蔵してもク
リームダウンを起さず、しかも紅茶の天然の香味を十分
に維持している酸味紅茶飲料を製造する方法は知られて
いない。As described above, there is no known method for producing a sour black tea beverage that does not cause creaminess not only immediately after production but also after long-term storage and that sufficiently maintains the natural flavor of black tea.
従って本発明は、長期間貯蔵してもクリームダウンを起
さず、しかも紅茶の天然の香味を十分に維持している、
すなわち過度に稀薄化されていない酸味紅茶飲料の製造
方法を提供しようとするものである。Therefore, the present invention does not cause cream down even when stored for a long period of time, and the natural flavor of black tea is sufficiently maintained.
That is, the present invention aims to provide a method for producing a sour black tea beverage that is not excessively diluted.
本発明者等は、紅茶の抽出条件及びその後の処理条件を
種々検討した結果、特定の条件を用いることにより、上
記の目的を達成することができることを見出した。As a result of various studies on black tea extraction conditions and subsequent processing conditions, the present inventors found that the above objectives can be achieved by using specific conditions.
従って、本発明は、紅茶等を中性又は弱塩基性条件下で
４５℃〜７５℃の温度にて抽出し、抽出液を分離し、常
温に冷却して遠心分離することにより不溶物を除去し、
そしてｐＨを酸性域に調整することを特徴とする、酸味
を有する紅茶飲料の製造方法を提供するものである。こ
の酸性域にｐｌ＋調整した抽出液を高温で短時間に加熱
殺菌処理することにより製品にするのが特に好ましい。Therefore, the present invention extracts black tea, etc. under neutral or weakly basic conditions at a temperature of 45°C to 75°C, separates the extract, cools it to room temperature, and centrifuges it to remove insoluble matter. death,
The present invention also provides a method for producing a black tea beverage having a sour taste, which is characterized by adjusting the pH to an acidic range. It is particularly preferable to produce a product by heat sterilizing the extract whose PL+ has been adjusted to this acidic range at high temperature for a short period of time.
本発明の方法において使用する紅茶葉原料は特に限定さ
れないが、タンニン含量の少い原料を使用するのがクリ
ームダウンを防止する見知から好ましい。Although the black tea leaf raw material used in the method of the present invention is not particularly limited, it is preferable to use a raw material with a low tannin content from the viewpoint of preventing cream-down.
本発明においてはまず、原料紅茶葉を、中性又は弱塩基
性の４５℃〜７５℃の温水により抽出する。In the present invention, first, raw black tea leaves are extracted with neutral or weakly basic hot water of 45°C to 75°C.
ｐＨは７〜９の範囲が好ましく、７．５〜８．０とする
のが特に好ましい。ｐ）ｌの調整は塩基性の塩類例えば
炭酸水素ナトリウム等を用いて常法に従って行うことが
できる。抽出ｐＨが低すぎる場合は、香味の良好な抽出
液が得られず、また紅茶の鮮やかな赤色を与えるテアフ
ラビンや褐色を与えるテアルビジンが十分に抽出されな
い。他方ρ１１が高すぎる場合は、テアフラビンやテア
ルビジンが十分に抽出されるがアルカリ塩の味が強く出
てしまい、いずれも好ましくない。抽出温度は４５℃〜
７５℃とし、好ましくは５０℃〜６５℃とする。抽出温
度が低すぎれば紅茶成分の抽出が不十分となり、ごく味
の豊かな紅茶飲料を得ることができず、他方、抽出温度
が高過ぎるとタンニン等のクリームダウン原因物質の過
抽出が起こり、クリームダウンの防止が困難となる。抽
出用温水の量は、目的とする紅茶飲料のタイプ等により
異るが、原料紅茶葉１ ｋｇ当りおよそ１０〜２００！
である。抽出時間はおよそ３０秒間〜１０分間とするの
が好ましい。本発明の方法における抽出は常用の紅茶抽
出装置により行うことができる。抽出時の攪拌は、抽出
開始時、できるだけ早く均等に紅茶が含水するようにし
っかり行い、途中、バット中の紅茶の上部と下部が入れ
かわる程度に行うのが好ましい。The pH is preferably in the range of 7 to 9, particularly preferably 7.5 to 8.0. Adjustment of p)l can be carried out using basic salts such as sodium hydrogen carbonate in accordance with conventional methods. If the extraction pH is too low, an extract with good flavor cannot be obtained, and theaflavin, which gives black tea its bright red color, and thearubidin, which gives it its brown color, are not sufficiently extracted. On the other hand, if ρ11 is too high, theaflavins and thearubigins will be sufficiently extracted, but the taste of alkaline salt will be strong, which is undesirable. Extraction temperature is 45℃~
The temperature is 75°C, preferably 50°C to 65°C. If the extraction temperature is too low, the extraction of black tea components will be insufficient, making it impossible to obtain a black tea beverage with a rich taste.On the other hand, if the extraction temperature is too high, cream-down-causing substances such as tannins will be overextracted. It becomes difficult to prevent cream-down. The amount of hot water for extraction varies depending on the type of tea beverage intended, but it is approximately 10 to 200 per kg of raw black tea leaves!
It is. Preferably, the extraction time is approximately 30 seconds to 10 minutes. Extraction in the method of the invention can be carried out using a conventional black tea brewing device. Stirring during extraction is preferably done thoroughly at the start of extraction so that the black tea is evenly hydrated as quickly as possible, and during the brewing process, stirring is done to the extent that the upper and lower parts of the black tea in the vat are replaced.
次に、抽出液から紅茶等を分離除去することにより抽出
を終了する。この際、抽出率を均一にするため、攪拌し
ながら行うのが好ましい。また、この分離は、濾過等常
法に従って行うことができる。Next, the extraction is completed by separating and removing black tea and the like from the extract. At this time, in order to make the extraction rate uniform, it is preferable to carry out stirring. Moreover, this separation can be performed according to a conventional method such as filtration.
次に、抽出液を常温に冷却して常温における不溶物の沈
澱を生じさせる。ここで常温とは夏期の比較的高い周囲
温度〜冬期の比較的低い周囲温度を意味し、特に好まし
い範囲は２０℃〜３０℃である。Next, the extract is cooled to room temperature to cause precipitation of insoluble matter at room temperature. Here, normal temperature means a relatively high ambient temperature in summer to a relatively low ambient temperature in winter, and a particularly preferable range is 20°C to 30°C.
この温度が高すぎるとタンニン等クリームダウン成分の
不溶化が不十分となり製品のクリームダウンが十分に防
止できず、他方温度が低く過ぎると不溶化が過度に進行
し、うま味成分が失われる結果になる。If this temperature is too high, the insolubilization of cream down components such as tannins will be insufficient, and cream down of the product will not be sufficiently prevented. On the other hand, if the temperature is too low, insolubilization will proceed excessively, resulting in the loss of umami components.
冷却後、遠心分離により不溶化物を除去する。After cooling, insolubilized matter is removed by centrifugation.
本発明によれば冷却終了直後に遠心分離を行ってもクリ
ームダウン原因物質を十分に除去することができる。こ
の遠心分離はおよそ１００〜５０００ＸＧにて行うのが
好ましい。遠心分離条件か弱すぎる場合は不溶物が十分
除去されず、他方遠心分離条件が強すぎる場合は、うま
味物質等が失われ香味の乏しい製品が得られる。According to the present invention, cream-down-causing substances can be sufficiently removed even if centrifugation is performed immediately after cooling is completed. Preferably, this centrifugation is performed at approximately 100-5000XG. If the centrifugation conditions are too weak, insoluble matter will not be removed sufficiently, while if the centrifugation conditions are too strong, umami substances and the like will be lost, resulting in a product with poor flavor.
遠心分離後、紅茶に酸味を付与するために、紅茶液に酸
味料を添加する。酸味料としてはレモン果汁等の天然酸
味料や、クエン酸、Ｌ−アスコルビン酸等の酸味物質を
使用することができる。固体酸味物質は水溶液の形で添
加する。酸味料を急激に添加すればｐＨが急激に低下し
てクリームダウン発生の原因となるので徐々に添加する
必要がある。目的とするｐｉｆまで約１〜１０分間にわ
たって紅茶液のｐＨを下げるのが好ましい。この場合、
酸味料をやや過剰に添加してｐｉｆを目的ｐＨより低め
にした後に、塩基性塩、例えば炭酸水素ナトリウム等を
加えてｐＨを所定のｐｉ（まで上げるのが、香味のバラ
つきの少ない紅茶製品を得るために好ましい。After centrifugation, an acidulant is added to the black tea liquid to give the black tea a sour taste. As the acidulant, natural acidulants such as lemon juice, and sour substances such as citric acid and L-ascorbic acid can be used. The solid acidulant is added in the form of an aqueous solution. If the acidulant is added rapidly, the pH will drop rapidly and cause cream-down, so it must be added gradually. It is preferable to lower the pH of the black tea liquid over a period of about 1 to 10 minutes to the desired pif. in this case,
After adding a slightly excessive amount of acidulant to make the pif lower than the target pH, adding a basic salt such as sodium bicarbonate to raise the pH to a predetermined pi (pi) is the best way to produce black tea products with less variation in flavor. preferred for obtaining.
ｐｉｆは３．８〜４．２とするのが好ましい。ｐＨが低
すぎれば酸味が紅茶の香味バランスを崩してしまい、他
方ｐＨが高すぎれば紅茶製品に十分な酸味を与えること
ができない。It is preferable that pif is 3.8 to 4.2. If the pH is too low, the acidity will disrupt the flavor balance of the black tea, while if the pH is too high, it will not be possible to impart sufficient acidity to the black tea product.
本発明の最も好ましい態様によれば、ｐＨ調整した紅茶
液を高温で短時間に加熱殺菌処理する。これによりクリ
ームダウンは最小限に押えることができ、かつ微生物的
に安定な製品が得られる。この加熱条件は１１０°Ｃ〜
１４５℃にて２秒〜１０分間であり、好ましくは１１０
℃〜１．３０℃においては３〜６分間、１３０℃〜１４
５°Ｃにおいては３〜３０秒間とする。According to the most preferred embodiment of the present invention, the pH-adjusted black tea liquid is heat sterilized at high temperature for a short period of time. As a result, cream down can be kept to a minimum and a microbially stable product can be obtained. This heating condition is 110°C ~
2 seconds to 10 minutes at 145°C, preferably 110°C.
℃~1.30℃ for 3~6 minutes, 130℃~14
At 5°C, the time is 3 to 30 seconds.
次に実施例により、この発明をさらに具体的に説明する
。Next, the present invention will be explained in more detail with reference to Examples.
尖詣拠上
人工インドダージリン産のタンニンの少ない紅茶（ＦＯ
Ｐ）をカットして粒度を揃えたもの８０ｇを用いた。抽
出用の水として両イオン交換した電気伝導率２μｓ／ｃ
ｍ以下のものを用い、湯煎可能な大きい目のステンレス
製バットに５５°Ｃの温水を５１入れて５５°Ｃの温度
を保持した。紅茶８０ｇを投入し、スタート時は紅茶が
浸水するまで１分間しっかり攪拌を行った。２分後及び
４分後に各々３０秒間の攪拌を行った後、６分後に攪拌
しなから２０メソシュ金網ストレーナ−の上にあけて茶
殻を除去した。引き続き１５０メソシュストレーナ−を
通過させて冷却して２５°Ｃとした。Artificial low tannin black tea from Darjeeling, India (FO)
P) was cut to have a uniform particle size and 80 g was used. Electric conductivity 2μs/c with both ions exchanged as water for extraction
The temperature of 55°C was maintained by pouring 55°C of warm water into a large stainless steel vat that can be boiled in hot water. 80 g of black tea was added, and at the start, the mixture was thoroughly stirred for 1 minute until the black tea was submerged. After 2 minutes and 4 minutes, the mixture was stirred for 30 seconds, and after 6 minutes, without stirring, it was placed on a 20 mesh wire mesh strainer to remove the used tea leaves. Subsequently, the mixture was cooled to 25°C by passing through a 150 mesh strainer.
抽出液を実験用遠心分ｉＪ Ｊｆｆｌを用いて１５００
ｒｐｍ （１０００ＸＧ）で１０分間遠心分離して濁り
分を除去し、上澄液を取り調合に用いた。調合ではレモ
ン果汁や砂糖、酸味料を適宜添加してから最終的に重そ
うでｐｉｆ ４．０にして１０ｆに仕上げた。The extract was centrifuged at 1500 °C using a laboratory centrifuge iJ Jffl.
The mixture was centrifuged at rpm (1000XG) for 10 minutes to remove turbidity, and the supernatant was collected and used for preparation. In the preparation, I added lemon juice, sugar, and acidulant as appropriate, and in the end, I decided to change the pif to 4.0 and finish it at 10 f because it seemed too heavy.
缶に充填後１１８℃８分間殺菌を行った。After filling into cans, sterilization was performed at 118°C for 8 minutes.
Ｂ、 （”Ｉ）−同サンプルを用いて調合した時ＰＨ
３，５であったが、ｐＨを調製せず仕上げて同程度の殺
菌を行った。B, ("I) - PH when prepared using the same sample
3.5, but the pH was not adjusted and the same degree of sterilization was performed.
上記のようにして製造した紅茶飲料Ａ及びＢを５０°Ｃ
にて２週間及び１ケ月貯蔵した後濁りを視察したところ
、つぎの結果が得られた。Black tea drinks A and B produced as above were heated to 50°C.
After storage for 2 weeks and 1 month, the turbidity was observed and the following results were obtained.
この結果は、ｐ）Ｉが低過ぎる場合にクリームダウンが
生ずることを示している。This result shows that cream-down occurs if p)I is too low.
炎り
旦−インドアソサム産の粒度の細かい紅茶（ＴＧＯＦ）
を１．２ ｋｇ用保温付きの抽出器に５５℃以上の実施
例１と同様の処理水を４０１注入し、５０℃±１℃に調
整して紅茶１．２ ｋｇを投入した。Enridan – Fine-grained black tea from Indo Asosam (TGOF)
401 kg of the same treated water as in Example 1 at 55° C. or higher was poured into a 1.2 kg extractor equipped with heat insulation, and the temperature was adjusted to 50° C.±1° C., and 1.2 kg of black tea was added thereto.
スタート時１分間（１５ｒｐｍ） 撹拌し、２分後、３
分後、４分後に各２０秒間の攪拌を行って、５分後に茶
殻を除去した。２０℃±１℃に冷却後３０００ｒｐｍ
（３３００ｘ Ｇ ）で濁り分を除去し上澄液を採取し
た。Stir for 1 minute (15 rpm) at the start, and after 2 minutes,
After 1 minute and 4 minutes, stirring was performed for 20 seconds each, and after 5 minutes, the used tea leaves were removed. 3000 rpm after cooling to 20℃±1℃
(3300x G) to remove the turbidity and collect the supernatant.
この液に砂糖７ ｋｇ及び酸味料（クエン酸＞ ０．０
４ｋｇを添加し、ｐＨを４．０としくＢｒ１ｘ ８．０
） １２０℃にて５分間加熱した。Add 7 kg of sugar and acidulant (citric acid > 0.0
Add 4kg, adjust the pH to 4.0 and add Br1x 8.0
) Heated at 120°C for 5 minutes.
Ｄ、 Ｃと同様の処理を行ったが、抽出を８５℃にて
１分間行った。D, The same treatment as in C was carried out, but the extraction was carried out at 85°C for 1 minute.
旦−Ｃと同様の処理を行ったが、冷却及び遠心分離の代
りに、５０℃Ｍのフィルターで濾過した。The same treatment as Dan-C was carried out, but instead of cooling and centrifugation, it was filtered through a 50°C filter.
紅茶製品Ｃ，Ｄ、及びＥを１０℃及び２０℃にて６ケ月
間貯蔵を行った場合、クリームダウンの発生状態は次の
通りであった。When black tea products C, D, and E were stored at 10° C. and 20° C. for 6 months, the occurrence of cream down was as follows.
ｌＯｏＣでの
以上の通り、本発明の方法により製造した紅茶は１０℃
及び２０℃のいずれの温度で貯蔵した場合も６ケ月間に
わたってクリームダウンが見られなかったが、高温で抽
出した場合、及び抽出液の冷却・遠心分離を行わず、代
りに濾過を行った場合には貯蔵中にクリームダウンが生
じた。As mentioned above, black tea produced by the method of the present invention is heated to 10°C.
Cream-down was not observed for 6 months when stored at either temperature of 20℃ or 20℃, but when extracted at high temperature and when the extract was not cooled or centrifuged but instead filtered. Cream down occurred during storage.
手続補正書（自発）
平成１年２月８日
特許庁長官 吉 １）文 毅 殿
１、 事件の表示
昭和６２年特許願第３２５３３７号
２、発明の名称
酸味を呈する紅茶飲料の製造方法
４、代理人
住所 〒１０５東京都港区虎ノ門−丁目８番１０号静光
虎ノ門ビル 電話５０４−０７２１ 、−氏名 弁理士
（６５７９）青 木 朗（外４名） 。Procedural amendment (spontaneous) February 8, 1999 Director General of the Japan Patent Office Yoshi 1) Moon Takeshi 1, Indication of the case Patent Application No. 325337 of 1988 2, Name of the invention Method for producing a black tea beverage exhibiting sour taste 4, Agent address: Shizuko Toranomon Building, 8-10 Toranomon-chome, Minato-ku, Tokyo 105 Phone number: 504-0721 - Name: Patent attorney (6579) Akira Aoki (4 others).
５、補正の対象
明細書の「発明の詳細な説明」の欄
６、 補正の内容
（１）明細書第３頁第８行目「熱侵出液」を「熱浸出液
」に補正します。5. Column 6 of "Detailed Description of the Invention" of the specification to be amended. Contents of the amendment (1) "Thermal exudate" in line 8 of page 3 of the specification is amended to "thermal exudate."
（２）同第５頁第９行目「少い」を「少ない１に補正し
ます。(2) On page 5, line 9, "less" is corrected to "less 1."
（３）同第５頁第１０行目「見知」をＶ見地ｊに補正し
ます。(3) Correct “Kichi” on page 5, line 10 of the same to V-kenj.
Claims (1)
の温度にて抽出し、抽出液を分離し、常温に冷却して遠
心分離することにより不溶物を除去し、そしてｐＨを酸
性域に調整することを特徴とする酸味を呈する紅茶飲料
の製造方法。 ２、前記の中性又は弱塩基性条件がｐＨ７〜９である特
許請求の範囲第１項に記載の方法。 ３、前記の弱塩基性条件がｐＨ７．５〜８．０である特
許請求の範囲第２項に記載の方法。 ４、前記抽出温度が５０℃〜６５℃である特許請求の範
囲第１項に記載の方法。 ５、前記常温が２０℃〜３０℃である特許請求の範囲第
１項に記載の方法。 ６、前記酸性域がｐＨ３．８〜４．２である特許請求の
範囲第１項に記載の方法。 ７、ｐＨを酸性域に調整した紅茶飲料をさらに加熱処理
することを特徴とする特許請求の範囲第１項に記載の方
法。 ８、前記加熱処理を１１０℃〜１４５℃にて２秒間〜１
０分間行うことを特徴とする特許請求の範囲第７項に記
載の方法。[Claims] 1. Black tea leaves are heated at 45°C to 75°C under neutral or weakly basic conditions.
A method for producing a black tea beverage exhibiting a sour taste, which comprises: extracting the liquid at a temperature of 100, separating the extract, cooling it to room temperature and centrifuging to remove insoluble matter, and adjusting the pH to an acidic range. . 2. The method according to claim 1, wherein the neutral or weakly basic conditions are pH 7 to 9. 3. The method according to claim 2, wherein the weakly basic condition is pH 7.5 to 8.0. 4. The method according to claim 1, wherein the extraction temperature is 50°C to 65°C. 5. The method according to claim 1, wherein the normal temperature is 20°C to 30°C. 6. The method according to claim 1, wherein the acidic region has a pH of 3.8 to 4.2. 7. The method according to claim 1, wherein the black tea beverage whose pH has been adjusted to an acidic range is further heat-treated. 8. The heat treatment was performed at 110°C to 145°C for 2 seconds to 1
8. The method according to claim 7, wherein the method is carried out for 0 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62325337A JP2553116B2 (en) | 1987-12-24 | 1987-12-24 | Method for producing sour tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62325337A JP2553116B2 (en) | 1987-12-24 | 1987-12-24 | Method for producing sour tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01168236A true JPH01168236A (en) | 1989-07-03 |
| JP2553116B2 JP2553116B2 (en) | 1996-11-13 |
Family
ID=18175678
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62325337A Expired - Lifetime JP2553116B2 (en) | 1987-12-24 | 1987-12-24 | Method for producing sour tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2553116B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0449332A2 (en) * | 1990-03-30 | 1991-10-02 | Suntory Limited | Glucosyltransferase inhibitors, as well as dental caries prevention methods and anticarious foods using the same |
| JP2009065875A (en) * | 2007-09-11 | 2009-04-02 | Suntory Ltd | Method for producing purified tea extract |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5239920A (en) * | 1975-09-23 | 1977-03-28 | Shigeto Shinohara | Construction method of block and parts used for this method |
| JPS5324099A (en) * | 1976-08-19 | 1978-03-06 | Snow Brand Milk Products Co Ltd | Method of preparing black tea extract liquids |
| JPS5716649A (en) * | 1980-06-30 | 1982-01-28 | Itouen:Kk | Method of making oolong tea drink |
| JPS60196149A (en) * | 1984-03-19 | 1985-10-04 | Suntory Ltd | Extraction of oolong tea |
| JPS61146150A (en) * | 1984-12-19 | 1986-07-03 | T Hasegawa Co Ltd | Production of tea extract |
| JPS61187747A (en) * | 1985-02-14 | 1986-08-21 | T Hasegawa Co Ltd | Method for preventing clouding of extracted tea |
| JPS6242579A (en) * | 1985-08-20 | 1987-02-24 | Matsushita Electric Ind Co Ltd | Nonlinear resistance element and manufacture of same |
| JPS6244899A (en) * | 1985-08-22 | 1987-02-26 | オムロン株式会社 | Bucket carrier |
-
1987
- 1987-12-24 JP JP62325337A patent/JP2553116B2/en not_active Expired - Lifetime
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5239920A (en) * | 1975-09-23 | 1977-03-28 | Shigeto Shinohara | Construction method of block and parts used for this method |
| JPS5324099A (en) * | 1976-08-19 | 1978-03-06 | Snow Brand Milk Products Co Ltd | Method of preparing black tea extract liquids |
| JPS5716649A (en) * | 1980-06-30 | 1982-01-28 | Itouen:Kk | Method of making oolong tea drink |
| JPS60196149A (en) * | 1984-03-19 | 1985-10-04 | Suntory Ltd | Extraction of oolong tea |
| JPS61146150A (en) * | 1984-12-19 | 1986-07-03 | T Hasegawa Co Ltd | Production of tea extract |
| JPS61187747A (en) * | 1985-02-14 | 1986-08-21 | T Hasegawa Co Ltd | Method for preventing clouding of extracted tea |
| JPS6242579A (en) * | 1985-08-20 | 1987-02-24 | Matsushita Electric Ind Co Ltd | Nonlinear resistance element and manufacture of same |
| JPS6244899A (en) * | 1985-08-22 | 1987-02-26 | オムロン株式会社 | Bucket carrier |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0449332A2 (en) * | 1990-03-30 | 1991-10-02 | Suntory Limited | Glucosyltransferase inhibitors, as well as dental caries prevention methods and anticarious foods using the same |
| EP0449332A3 (en) * | 1990-03-30 | 1991-11-21 | Suntory Limited | Glucosyltransferase inhibitors, as well as dental caries prevention methods and anticarious foods using the same |
| US5409692A (en) * | 1990-03-30 | 1995-04-25 | Suntory Limited | Glucosyltransferase inhibitors, as well as dental caries prevention methods and anticarious foods using the same |
| JP2009065875A (en) * | 2007-09-11 | 2009-04-02 | Suntory Ltd | Method for producing purified tea extract |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2553116B2 (en) | 1996-11-13 |
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