JPH06303904A - Tea beverage and its production - Google Patents
Tea beverage and its productionInfo
- Publication number
- JPH06303904A JPH06303904A JP11919093A JP11919093A JPH06303904A JP H06303904 A JPH06303904 A JP H06303904A JP 11919093 A JP11919093 A JP 11919093A JP 11919093 A JP11919093 A JP 11919093A JP H06303904 A JPH06303904 A JP H06303904A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- temperature
- tea beverage
- extraction
- beverage
- 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
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、茶飲料およびその製造
法に関する。更に詳しくは、緑茶、紅茶、烏龍茶などの
茶葉を高温で抽出後、低温で抽出することにより得られ
る、香り、旨味やコクは強いが渋みは弱い茶飲料および
その製造方法に関する。TECHNICAL FIELD The present invention relates to a tea beverage and a method for producing the same. More specifically, it relates to a tea beverage obtained by extracting tea leaves such as green tea, black tea and oolong tea at a high temperature and then at a low temperature, but a strong aroma, umami and richness but weak astringency and a method for producing the same.
【０００２】[0002]
【従来の技術】緑茶、紅茶、烏龍茶などの各茶飲料の製
造法として、通常、ニーダーやバスケットなどを用いた
浸漬撹拌式、コーヒー抽出器などを用いたドリップ式、
ジェット式などの方法がとられる。これらの従来方法
は、いずれも一定温度（設定温度±５℃）で抽出する製
造方法である。2. Description of the Related Art As a method for producing tea beverages such as green tea, black tea, and oolong tea, a soaking and stirring method using a kneader or a basket, a drip method using a coffee extractor, etc.
A method such as a jet method is adopted. These conventional methods are all manufacturing methods in which extraction is performed at a constant temperature (set temperature ± 5 ° C).
【０００３】[0003]
【発明が解決しようとする課題】一般に緑茶、紅茶、烏
龍茶などの茶飲料の製造において、抽出温度が高いほ
ど、茶飲料の香りや渋みが強く、旨味やコクは弱くなる
が、逆に抽出温度が低いと、香りや渋みは弱く、旨味や
コクが強くなる。しかしながら、従来の技術では、香
り、旨味やコクは強いが渋みは弱い茶飲料を製造するこ
とは難しい。Generally, in the production of green tea, black tea, oolong tea and other tea beverages, the higher the extraction temperature, the stronger the aroma and astringency of the tea beverage, and the weaker the umami and richness, but on the contrary, the extraction temperature. When the value is low, the aroma and astringency are weak, and the umami and richness are strong. However, it is difficult to produce a tea beverage having a strong aroma, umami and richness but a weak astringency with conventional techniques.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、前記課題
を解決するため鋭意検討を行った結果、緑茶、紅茶、烏
龍茶などの茶葉を高温で抽出後、低温で抽出するといっ
た二段階で抽出することにより得られる茶飲料の製造法
を検討し、香り、旨味やコクは強いが渋みは弱い茶飲料
を得て、本発明を完成した。すなわち、本発明の第一
は、茶葉を高温で抽出した後、更に茶葉を低温で抽出す
ることを特徴とする茶飲料の製造方法に関する。さらに
詳しく述べると、本第一発明は、茶葉を８０〜１００℃
の高温水中で３０〜９０秒抽出した後、冷水を加えて３
０〜５０℃の低温とした後、１２０〜３００秒抽出する
ことを特徴とする請求項１記載の茶飲料の製造方法であ
って、高温水の使用量は、茶葉１重量部に対し２０〜７
０重量部を用いる。本発明の第二は、前述の製造方法で
得られた茶飲料すなわち高温抽出茶飲料と同程度の高い
香りをもち、低温抽出茶飲料と同程度の深い旨味と強い
コクそして、弱い渋味を有することを特徴とする茶飲料
に関する。Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention extracted green tea, black tea, oolong tea, etc. at high temperature and then at low temperature in two steps. The present invention was completed by studying a method for producing a tea beverage obtained by extracting, and obtaining a tea beverage having a strong aroma, umami and richness but weak astringency. That is, the first of the present invention relates to a method for producing a tea beverage, which comprises extracting tea leaves at a high temperature and then further extracting the tea leaves at a low temperature. More specifically, in the first invention, tea leaves are heated at 80 to 100 ° C.
After extracting in hot water for 30 to 90 seconds, add cold water to add 3
The method for producing a tea beverage according to claim 1, wherein the temperature is set to a low temperature of 0 to 50 ° C., and then the extraction is performed for 120 to 300 seconds. 7
0 parts by weight are used. The second of the present invention, the tea beverage obtained by the above-mentioned manufacturing method, that is, having a high aroma of the same degree as the high-temperature extracted tea beverage, a deep umami and a strong richness of the same degree as the low-temperature extracted tea beverage, and a weak astringency. A tea drink characterized by having.
【０００５】以下、本発明について詳しく説明する。茶
葉１重量部に対して、８０〜１００℃の湯を２０〜７０
重量部加えて、３０秒〜１分３０秒抽出した。次に３０
〜５０℃になるように、５〜１０℃の冷水を２０〜８０
重量部加えて、更に２〜５分間抽出した。抽出後抽出液
を濾過して茶飲料を得た。このような二段階抽出をする
ことによって、香り、旨味やコクは強いが、渋みは弱い
茶飲料が得られる。なお、本発明に用いられる茶葉とし
ては、緑茶、紅茶、烏龍茶などをあげることができる
が、一般にお茶の原料として使用されるものであれば何
でも用いることができる。The present invention will be described in detail below. For 1 part by weight of tea leaves, hot water at 80 to 100 ° C is 20 to 70
30 parts to 1 minute and 30 seconds were extracted by adding parts by weight. Then 30
Cold water at 5-10 ° C for 20-80 ° C
By weight, the mixture was extracted and further extracted for 2 to 5 minutes. After extraction, the extract was filtered to obtain a tea beverage. By performing such two-step extraction, a tea beverage having strong aroma, umami and richness but weak astringency can be obtained. The tea leaves used in the present invention include green tea, black tea, oolong tea, etc., but any tea leaves generally used as a raw material of tea can be used.
【０００６】[0006]
【実施例】以下に実施例を示すが、本発明はこれに限定
されるものではない。 実施例１ 市販の煎茶を茶葉１重量部に対して、９０℃の湯を２０
重量部加えて、１分間抽出後、１０℃の水を２０重量部
添加した。５０℃となった液を更に４分間抽出し、抽出
後、１００メッシュのステレンス網で濾過し、濾液を更
に濾紙で濾過した。得られた瀘液を室温まで冷却し、茶
飲料を得て、被験品とした。EXAMPLES Examples will be shown below, but the present invention is not limited thereto. Example 1 1 part by weight of commercially available sencha was added to 20 parts of hot water at 90 ° C.
After adding 1 part by weight and extracting for 1 minute, 20 parts by weight of water at 10 ° C. was added. The liquid having a temperature of 50 ° C. was further extracted for 4 minutes, and after extraction, it was filtered through a 100 mesh stainless mesh, and the filtrate was further filtered through filter paper. The obtained filtrate was cooled to room temperature to obtain a tea beverage, which was used as a test product.
【０００７】比較例 前述と同じ原料の茶葉１重量部に対して、それぞれの条
件である、９０℃、７０℃、５０℃の湯を４０重量部加
えて、下記設定の抽出時間１〜７分間で抽出し、前述と
同様に濾過、冷却し、茶飲料を得て、これらを対照品と
した。被験品と対照品について、特性評価を目的とした
官能評価を行い、つぎの結果を得た。Comparative Example To 1 part by weight of tea leaves of the same raw material as described above, 40 parts by weight of hot water of 90 ° C., 70 ° C. and 50 ° C., which are the respective conditions, were added, and the extraction time was set for 1 to 7 minutes as follows. Was extracted, and filtered and cooled in the same manner as described above to obtain a tea beverage, which was used as a control product. The test product and the control product were subjected to sensory evaluation for the purpose of characteristic evaluation, and the following results were obtained.
【０００８】[0008]
【表１】 評価基準： ＋＋＋：非常に強い ＋＋：やや強い
＋：強い ±：普通 −：弱い ※被験品のは高温抽出、は低温抽出をさす。 被験品は、対照品に比べて、香り、旨味やコクが強い
が、渋みは弱いという特徴が認められた。[Table 1] Evaluation criteria: ++: Very strong ++: Moderately strong
+: Strong ±: Normal −: Weak * The test product indicates high temperature extraction and indicates low temperature extraction. Compared with the control product, the test product had a strong scent, umami, and richness, but was characterized by weak astringency.
【０００９】実施例２ 実施例１と同じ原料である煎茶の茶葉を用いて、二段階
抽出条件を下記のように変えて実施例１と同様の方法で
得た茶飲料について、官能評価を行い、下記の結果を得
た。Example 2 A sensory evaluation was conducted on a tea beverage obtained by the same method as in Example 1, except that the same raw material as in Example 1, tea leaves of sencha, was used and the two-stage extraction conditions were changed as follows. The following results were obtained.
【表２】 ※は高温抽出、は低温抽出をさす。 高温と低温の二段階抽出はいずれも、香り、旨味やコク
は強いが、渋みは弱いという特徴が認められた。[Table 2] * Indicates high temperature extraction, and indicates low temperature extraction. Both high-temperature and low-temperature two-step extraction were characterized by strong aroma, umami and richness, but weak astringency.
【００１０】実施例３ 市販の紅茶（インド産）と烏龍茶（中国産）を用いて、
実施例１と同じ条件で茶飲料を得て、官能評価を行い、
下記の結果を得た。Example 3 Using commercially available black tea (produced in India) and oolong tea (produced in China),
A tea beverage was obtained under the same conditions as in Example 1, and a sensory evaluation was conducted.
The following results were obtained.
【００１１】（Ａ）紅茶の場合(A) In the case of black tea
【表３】 ※は高温抽出、は低温抽出をさす。 高温と低温の二段階抽出はいずれも、香り、旨味やコク
は強いが、渋みは弱いという特徴が認められた。[Table 3] * Indicates high temperature extraction, and indicates low temperature extraction. Both high-temperature and low-temperature two-step extraction were characterized by strong aroma, umami and richness, but weak astringency.
【００１２】（Ｂ）烏龍茶の場合(B) Oolong Tea
【表４】 ※被験品のは高温抽出、は低温抽出をさす。 高温と低温の二段階抽出はいずれも、香り、旨味やコク
は強いが、渋みは弱いという特徴が認められた。[Table 4] * Test product indicates high temperature extraction, and indicates low temperature extraction. Both high-temperature and low-temperature two-step extraction were characterized by strong aroma, umami and richness, but weak astringency.
【００１３】[0013]
【効果】高温と低温の二段階抽出を用いた本発明方法に
よれば、緑茶、紅茶、烏龍茶のいずれにおいても、香
り、旨味、コクは強いが、渋みは弱いというすぐれた特
徴を有する茶飲料を提供することができた。[Effect] According to the method of the present invention using high-temperature and low-temperature two-step extraction, any of green tea, black tea, and oolong tea has an excellent characteristic that aroma, umami, and richness are strong, but astringency is weak. Could be provided.
Claims (4)
温で抽出することを特徴とする茶飲料の製造方法。1. A method for producing a tea beverage, which comprises extracting tea leaves at a high temperature and then further extracting the tea leaves at a low temperature.
〜９０秒抽出した後、冷水を加えて３０〜５０℃の低温
とした後、１２０〜３００秒抽出することを特徴とする
請求項１記載の茶飲料の製造方法。2. Tea leaves in hot water at 80 to 100 ° C. for 30 days
The method for producing a tea beverage according to claim 1, wherein after extracting for 90 seconds, cold water is added to lower the temperature to 30 to 50 ° C., and then for 120 seconds to 300 seconds.
量部を使用する請求項１または２記載の茶飲料の製造方
法。3. The method for producing a tea beverage according to claim 1, wherein 20 to 70 parts by weight of high temperature water is used for 1 part by weight of tea leaves.
ち、低温抽出茶飲料と同程度の深い旨味と強いコクそし
て、弱い渋味を有することを特徴とする茶飲料。4. A tea beverage having a fragrance as high as that of a high-temperature extracted tea beverage, and having a deep umami, a strong body and a weak astringency similar to those of a low-temperature extracted tea beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11919093A JP3435188B2 (en) | 1993-04-22 | 1993-04-22 | Production method of tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11919093A JP3435188B2 (en) | 1993-04-22 | 1993-04-22 | Production method of tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06303904A true JPH06303904A (en) | 1994-11-01 |
| JP3435188B2 JP3435188B2 (en) | 2003-08-11 |
Family
ID=14755149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11919093A Expired - Lifetime JP3435188B2 (en) | 1993-04-22 | 1993-04-22 | Production method of tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3435188B2 (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08298930A (en) * | 1995-05-10 | 1996-11-19 | Mitsui Norin Kk | Tea extract or tea beverage reduced in astringency and its production |
| WO2003065817A1 (en) * | 2002-02-05 | 2003-08-14 | Kao Corporation | Process for producing green tea polyphenol |
| JP2004041237A (en) * | 2001-11-29 | 2004-02-12 | Meiji Milk Prod Co Ltd | Extracting and/or squeezing method for tea such as green tea, black tea, and oolong tea |
| WO2009041555A1 (en) | 2007-09-26 | 2009-04-02 | Suntory Holdings Limited | Tea extract, tea drink and method of producing the same |
| US7611741B2 (en) | 2001-11-29 | 2009-11-03 | Meiji Dairies Corporaiton | Method for extraction and/or squeezing of edible food and drink |
| JP2010252697A (en) * | 2009-04-24 | 2010-11-11 | Asahi Soft Drinks Co Ltd | Method for producing tea extract |
| KR20110116250A (en) | 2009-02-27 | 2011-10-25 | 가부시키가이샤이토엔 | Green tea drink packed in container |
| KR20110125253A (en) | 2009-02-27 | 2011-11-18 | 가부시키가이샤이토엔 | Green tea drink packed in container |
| JP2012031207A (en) * | 2004-04-27 | 2012-02-16 | Mizota Corp | Extraction method of useful substance from tea leaf, and its device |
| JP2015504664A (en) * | 2011-12-29 | 2015-02-16 | コーニンクレッカ フィリップス エヌ ヴェ | Method and apparatus for preparing beverages from solvents and ingredients |
| JP2018029566A (en) * | 2016-08-26 | 2018-03-01 | サントリーホールディングス株式会社 | Method of reducing gallate-type catechin with used tea leaves |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726795B (en) * | 2004-07-29 | 2010-06-09 | 株式会社伊藤园 | Oolong tea beverage and its production method |
-
1993
- 1993-04-22 JP JP11919093A patent/JP3435188B2/en not_active Expired - Lifetime
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08298930A (en) * | 1995-05-10 | 1996-11-19 | Mitsui Norin Kk | Tea extract or tea beverage reduced in astringency and its production |
| JP2004041237A (en) * | 2001-11-29 | 2004-02-12 | Meiji Milk Prod Co Ltd | Extracting and/or squeezing method for tea such as green tea, black tea, and oolong tea |
| US7611741B2 (en) | 2001-11-29 | 2009-11-03 | Meiji Dairies Corporaiton | Method for extraction and/or squeezing of edible food and drink |
| WO2003065817A1 (en) * | 2002-02-05 | 2003-08-14 | Kao Corporation | Process for producing green tea polyphenol |
| US7811619B2 (en) | 2002-02-05 | 2010-10-12 | Kao Corporation | Green tea beverage and method of making same |
| JP2012031207A (en) * | 2004-04-27 | 2012-02-16 | Mizota Corp | Extraction method of useful substance from tea leaf, and its device |
| WO2009041555A1 (en) | 2007-09-26 | 2009-04-02 | Suntory Holdings Limited | Tea extract, tea drink and method of producing the same |
| KR20110116250A (en) | 2009-02-27 | 2011-10-25 | 가부시키가이샤이토엔 | Green tea drink packed in container |
| KR20110125253A (en) | 2009-02-27 | 2011-11-18 | 가부시키가이샤이토엔 | Green tea drink packed in container |
| US8529977B2 (en) | 2009-02-27 | 2013-09-10 | Ito En, Ltd. | Green tea beverage packed in container |
| US9668495B2 (en) | 2009-02-27 | 2017-06-06 | Ito En, Ltd. | Green tea beverage with sugar alcohols and catechins and process packed in container |
| JP2010252697A (en) * | 2009-04-24 | 2010-11-11 | Asahi Soft Drinks Co Ltd | Method for producing tea extract |
| JP2015504664A (en) * | 2011-12-29 | 2015-02-16 | コーニンクレッカ フィリップス エヌ ヴェ | Method and apparatus for preparing beverages from solvents and ingredients |
| JP2018029566A (en) * | 2016-08-26 | 2018-03-01 | サントリーホールディングス株式会社 | Method of reducing gallate-type catechin with used tea leaves |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3435188B2 (en) | 2003-08-11 |
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