JPH11113491A - Production of beverage of teas - Google Patents
Production of beverage of teasInfo
- Publication number
- JPH11113491A JPH11113491A JP29179897A JP29179897A JPH11113491A JP H11113491 A JPH11113491 A JP H11113491A JP 29179897 A JP29179897 A JP 29179897A JP 29179897 A JP29179897 A JP 29179897A JP H11113491 A JPH11113491 A JP H11113491A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- teas
- beverage
- cold water
- retort
- 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]
【発明の属する技術分野】本発明は、香気香味の優れた
茶類飲料の製造方法に関し、さらに詳しくは、特に、茶
類飲料を缶詰として製造する際に、加熱殺菌処理によっ
て生ずる不快な加熱臭（以下、レトルト臭と称すること
がある）が生成することのない、香気香味の優れた茶類
飲料の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a tea beverage having an excellent aroma and flavor, and more particularly, to an unpleasant heating odor caused by heat sterilization when producing a tea beverage as a can. The present invention relates to a method for producing a tea beverage having an excellent aroma and flavor without generating a retort odor (hereinafter sometimes referred to as a retort odor).
【０００２】[0002]
【従来の技術】従来から、各種茶類飲料の製造に関して
は、その品質保持のため種々の抽出方法が採用されてい
る。例えば、紅茶の抽出液を用いた紅茶飲料の製造で
は、クリームダウンが生じない抽出方法として低温抽出
法が一般的であり、特開昭５３−２４０９９号公報や特
開昭５６−１１７７５４号公報などに開示されている。
一方、香気香味の変化し易い緑茶飲料の製造方法では、
色調、香味、保存性に優れていることが要求され、更
に、加熱殺菌処理により生成するレトルト臭を防止する
ことも重要な課題となっている。その為の製造方法が多
数提案されているが、例えば、緑茶の抽出をシュガーエ
ステルを含む４０〜８０℃の温湯で行い、抽出液にアス
コルビン酸ナトリウムを加えて更に容器に窒素ガスを封
入する緑茶飲料の製造方法（特開昭６１−２３４７３８
号公報）、サイクロデキストリンを緑茶抽出液に添加す
る緑茶飲料のレトルト臭除去方法（特開平１−１７４３
２８号公報）、アスコルビン酸を溶解した溶液を用いて
緑茶葉を抽出する緑茶飲料の製造方法（特開平２−１３
３４８号公報）、不活性ガス雰囲気下で緑茶を抽出する
茶飲料の製造法（特開平２−２９１２３０号公報）及び
ｐＨ７以上の水性媒体を用いて緑茶から茶エキスを抽出
する、レトルト殺菌処理しても緑茶飲料本来の風味を保
持する茶飲料の製法（特開平６−３１９４５３号公報）
などが提案されている。2. Description of the Related Art Conventionally, in the production of various tea beverages, various extraction methods have been employed to maintain the quality. For example, in the production of a black tea beverage using a black tea extract, a low-temperature extraction method is generally used as an extraction method that does not cause cream-down, such as JP-A-53-24099 and JP-A-56-117754. Is disclosed.
On the other hand, in a method for producing a green tea beverage in which the aroma and flavor easily change,
Excellent color tone, flavor, and preservability are required, and prevention of retort odor generated by heat sterilization is also an important issue. Many production methods have been proposed for this purpose. For example, green tea is extracted with hot water containing sugar ester at 40 to 80 ° C., sodium ascorbate is added to the extract, and nitrogen gas is further sealed in a container. Beverage production method (Japanese Unexamined Patent Publication No. 61-234738)
Japanese Patent Application Laid-Open No. 1-17433), a method for removing retort odor of green tea beverages by adding cyclodextrin to green tea extract
No. 28), a method for producing a green tea beverage in which green tea leaves are extracted using a solution in which ascorbic acid is dissolved (Japanese Patent Laid-Open No. 2-13)
No. 348), a method for producing a tea beverage in which green tea is extracted under an inert gas atmosphere (Japanese Patent Application Laid-Open No. 2-291230), and a retort sterilization treatment of extracting a tea extract from green tea using an aqueous medium having a pH of 7 or more. Production method of tea beverage that retains the original flavor of green tea beverage (Japanese Patent Application Laid-Open No. 6-319453)
And so on.
【０００３】また、缶詰茶飲料のレトルト臭の生成機構
についての研究もなされており、特に不発酵茶である緑
茶缶飲料のレトルト臭が強いことからその不快臭の解
明、生成機構、レトルト臭の防止対策が検討されてい
る。例えば、各種茶抽出液の加熱殺菌中に起こる香気成
分を分析し、その変化を調査した結果、４−ビニルフェ
ノールが不快臭に関与するものと推定し、また、リナロ
ールやα−ターピネオール等のテルペンアルコールが加
熱殺菌により増加することから、それらは緑茶浸出液中
にテルペンアルコールの配糖体として存在し、それらの
加水分解によって生成するものと推定している（原等、
日本農芸化学会昭和６２年度大会講演要旨集２５５
頁）。また、レトルト臭の要因の一つに煎茶浸出液中に
含まれる香気成分前駆体の分解生成物が関与していると
し、防臭対策として分岐サイクロデキストリンを添加し
て生成するレトルト臭成分をサイクロデキストリンの分
子内に取り込むことによりレトルト臭を防止する事を提
案している〔衣笠等、日本農芸化会会誌，６３（１），
２９〜３５（’８９）〕。[0003] Also, studies have been made on the mechanism of generation of retort odor of canned tea beverages. In particular, since the retort odor of green tea can beverages, which is unfermented tea, is strong, its unpleasant odor is elucidated, its generation mechanism, and the retort odor is reduced. Prevention measures are being considered. For example, by analyzing the aroma components occurring during the heat sterilization of various tea extracts, and examining the changes, it was estimated that 4-vinylphenol was involved in the unpleasant odor, and terpenes such as linalool and α-terpineol were also used. Since alcohol is increased by heat sterilization, it is presumed that they are present as terpene alcohol glycosides in green tea infusion and are produced by their hydrolysis (Hara et al.,
Abstracts of 255th Annual Meeting of the Japanese Society of Agricultural Chemistry 1987 255
page). Also, as one of the factors of the retort odor, the decomposition products of the fragrance component precursor contained in the sencha infusion are involved, and as a deodorant measure, the retort odor component generated by adding the branched cyclodextrin is converted to cyclodextrin. It has been proposed to prevent retort odor by incorporating it into the molecule [Kinugasa et al., Journal of the Japanese Association of Agricultural Chemistry, 63 (1),
29-35 ('89)].
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、これら
の方法によれば、かなり改善はされるもののレトルト臭
を完全に除くことは不可能であり、また、シュガーエス
テルやサイクロデキストリンの添加を必要とするなど、
必ずしも工業的に有利な解決手段とは言えない。また、
上記したように、レトルト臭の生成機構は解明されたと
しているが、必ずしも、レトルト臭の前駆体であるとい
うリナロール等の香気成分配糖体分解説だけに起因する
とも思えない。そこで、他のレトルト臭生成の要因を解
明するとともにレトルト臭の無い、茶類本来の良質な香
気を保持し、香気変化の少ない高品質の茶類飲料を製造
する方法が求められていた。However, according to these methods, although remarkable improvements are made, it is impossible to completely eliminate the retort odor, and it is necessary to add sugar esters or cyclodextrins. Such,
It is not necessarily an industrially advantageous solution. Also,
As described above, it is said that the mechanism of generation of the retort odor has been elucidated, but it does not seem to be necessarily caused only by the explanation of the fragrance component glycoside such as linalool, which is a precursor of the retort odor. Therefore, there has been a demand for a method for elucidating other factors of the generation of retort odor and for producing a high-quality tea beverage having no retort odor, maintaining the original good fragrance of tea, and having little change in fragrance.
【０００５】[0005]
【課題を解決するための手段】本発明者らは上記のごと
き課題を解決するために、抽出温度とレトルト臭発生と
の相関関係について鋭意研究を行ったところ、茶類の２
０℃以下の冷水抽出液が加熱されることにより極めて強
い不快な加熱臭を発生することをつきとめた。そこで、
茶類飲料の製造に際し、茶類を２０℃以下の冷水に浸漬
して得た茶抽出液を除去した後、該残渣の茶類を３０℃
〜９５℃の温水で再抽出することにより得られた抽出液
が、レトルト殺菌等の加熱処理を行っても不快な加熱臭
が無く、しかも茶類本来の良質な香気香味を失うことな
く、また、経時的にも香気変化の少ない高品質の茶類飲
料を製造する方法を見出し本発明を完成した。Means for Solving the Problems In order to solve the above problems, the present inventors have conducted intensive studies on the correlation between the extraction temperature and the generation of retort odor.
It has been found that heating a cold water extract at 0 ° C. or lower produces an extremely strong unpleasant heating odor. Therefore,
In the production of a tea beverage, after removing the tea extract obtained by immersing the tea in cold water of 20 ° C. or less, the residual tea is cooled to 30 ° C.
The extract obtained by re-extracting with warm water of ~ 95 ° C has no unpleasant heating odor even after heat treatment such as retort sterilization, and without losing the original high quality aroma of teas, The present inventors have found a method for producing a high-quality tea beverage with little change in aroma even over time, and have completed the present invention.
【０００６】[0006]
【発明の実施の形態】以下、本発明について更に詳細に
述べる。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail.
【０００７】本発明で使用しうる茶類としては、例えば
煎茶、焙じ茶、玉露、かぶせ茶、てん茶等（蒸し製茶と
総称する）の不発酵茶；嬉野茶、青柳茶、各種中国茶等
（釜炒り茶と総称する）の不発酵茶；包種茶、鉄観音
茶、ウーロン茶等の半発酵茶；紅茶、阿波番茶、碁石
茶、プアール茶などの発酵茶及びマテ茶を挙げることが
できる。Examples of the teas that can be used in the present invention include unfermented teas such as sencha, roasted tea, gyokuro, kabuse tea, tencha (steamed tea); Ureshino tea, Aoyagi tea, various Chinese teas, etc. Non-fermented tea such as pot roasted tea); semi-fermented tea such as wrapping tea, iron guanyin tea, and oolong tea;
【０００８】上記した茶類原料は、そのまま用いること
もできるが、通常食品製造などで使用される装置を用い
て、切断、粉砕、磨砕などの処理を施し、水抽出を行う
と一層香気香味成分の抽出が促進され効果的である。The above-mentioned tea raw materials can be used as they are, but when they are subjected to treatments such as cutting, pulverization and grinding using equipment usually used in food production and the like, and then extracted with water, the flavor is further increased. The extraction of components is promoted and effective.
【０００９】また、本発明における茶類の抽出方法は通
常行われている方法で行えば良く、例えば、抽出カラム
に充填された原料茶類に水を一定流量で送水し、所定量
の抽出液を得る方法や、あるいは、抽出釜に茶類を仕込
んだ後所定量の水で一定時間浸漬した後、茶類と分離し
て抽出液を得る方法などにより適宜行うことができる。
その方法には格別の制約はなく、所望又は目的により選
択することができる。また、一般的に行われているよう
に、抽出液にアスコルビン酸やアスコルビン酸ナトリウ
ム等を添加することも品質保持の上で有効である。更
に、抽出液を飲用濃度に希釈後、缶詰充填した場合のレ
トルト殺菌処理は、通常行われているレトルト殺菌では
１２１℃、１０分間等の条件下で、またペットボトルや
紙容器の高温短時間殺菌（ＵＨＴ）においては、１３０
℃、１分間等の条件下で行われるのが一般的である。The method of extracting teas in the present invention may be a conventional method. For example, water is supplied at a constant flow rate to raw teas packed in an extraction column, and a predetermined amount of extract Or a method in which tea is charged in an extraction kettle, immersed in a predetermined amount of water for a certain period of time, and then separated from tea to obtain an extract.
There is no particular restriction on the method, and it can be selected according to the desired or purpose. Further, as is generally performed, addition of ascorbic acid, sodium ascorbate, or the like to the extract is also effective in maintaining quality. In addition, the retort sterilization treatment when the extract is diluted to a drinking concentration and filled in a can is usually performed at 121 ° C. for 10 minutes in retort sterilization under normal conditions, and at high temperatures for a short time in PET bottles and paper containers. In sterilization (UHT), 130
In general, the reaction is carried out at a temperature of, for example, 1 minute.
【００１０】本発明を具体的に説明するならば、例え
ば、茶類を仕込んだ抽出釜又は抽出カラムに、まず最初
に茶類１重量部に対し１〜４０重量部、より好ましくは
５〜１０重量部の２０℃以下の冷水にて１分間〜６０分
間抽出し、約１〜３０重量部、より好ましくは約２〜５
重量部の茶類冷水抽出液を得る。該抽出液は上記のよう
にレトルト臭生成原因物質を含有しているので廃棄する
が、所望により、レトルト殺菌等の加熱殺菌処理をしな
い茶類飲料に混入したり、又は、水蒸気蒸留あるいは溶
媒抽出などの分離手段により、香気成分だけを分離して
茶類フレーバーとして利用することも可能である。[0010] To explain the present invention specifically, for example, first, 1 to 40 parts by weight, more preferably 5 to 10 parts by weight per 1 part by weight of tea is added to an extraction pot or an extraction column charged with tea. 1 to 60 minutes by extraction with 20 parts by weight or less of cold water of 20 ° C. or less, about 1 to 30 parts by weight, more preferably about 2 to 5 parts by weight.
A part by weight of tea cold water extract is obtained. The extract is discarded because it contains a retort odor-causing substance as described above, but if desired, it can be mixed into tea beverages that have not been subjected to heat sterilization such as retort sterilization, or steam distillation or solvent extraction. It is also possible to separate only the aroma component and use it as a tea flavor by such separation means.
【００１１】次いで、２０℃以下の冷水で抽出した茶類
残渣（１重量部とみなす）に対し、１〜４０重量部、よ
り好ましくは５〜１５重量部の３０℃〜９５℃、より好
ましくは、４０℃〜９０℃の熱水にて５分間〜１８０分
間、より好ましくは、６０分〜１２０分間抽出し、本発
明の、レトルト殺菌処理を行っても不快なレトルト臭を
生成しない、しかも茶類本来の良質な香気香味を失うこ
となく、経時的にも香気変化の少ない高品質の茶類飲料
を得ることができる。また、本発明の熱水抽出液は飲用
濃度に希釈することにより各種缶飲料やペットボトル用
の茶類飲料等、各種飲食品に使用することができる。Next, 1 to 40 parts by weight, more preferably 5 to 15 parts by weight, of 30 to 95 ° C., more preferably 5 to 15 parts by weight, based on the tea residue (considered as 1 part by weight) extracted with cold water of 20 ° C. or less. The tea is extracted with hot water of 40 ° C. to 90 ° C. for 5 minutes to 180 minutes, more preferably 60 minutes to 120 minutes, and does not produce an unpleasant retort odor even after the retort sterilization treatment of the present invention. It is possible to obtain a high-quality tea beverage with little change in aroma over time without losing the original high-quality aroma and flavor. Further, the hot water extract of the present invention can be used for various foods and drinks such as various canned beverages and tea beverages for PET bottles by diluting to a drinking concentration.
【００１２】また、缶詰充填した場合に実施するレトル
ト殺菌は、加熱温度が１１０℃〜１４０℃、より好まし
くは、１２０℃〜１３０℃、保持時間が１分〜６０分、
より好ましくは、５分〜１５分の条件下で、またペット
ボトルや紙容器の高温短時間殺菌（ＵＨＴ）において
は、１３０℃〜１４０℃、１０秒〜１分間等の条件下で
適宜行うことが出来る。[0012] The retort sterilization carried out when filling cans is performed at a heating temperature of 110 ° C to 140 ° C, more preferably 120 ° C to 130 ° C, and a holding time of 1 minute to 60 minutes.
More preferably, under conditions of 5 minutes to 15 minutes, and in high-temperature short-time sterilization (UHT) of PET bottles and paper containers, it is appropriately performed under conditions such as 130 ° C. to 140 ° C. and 10 seconds to 1 minute. Can be done.
【００１３】上記のようにして得られる本発明品茶類飲
料は、缶詰飲料のみならず、ビン詰め、紙パック詰め、
ポリ容器詰め飲料等の製品として利用できるばかりでな
く、抽出液を減圧蒸留濃縮、凍結濃縮あるいは膜分離濃
縮などの濃縮手段により濃縮し、アイスクリーム、ババ
ロワ、ケーキ等の菓子類に有用な茶類濃縮液フレーバリ
ング原料としたり、さらに濃縮物にデキストリン、アラ
ビアガム等の賦形剤を添加して粉末茶類とするなど、各
種飲食品に広く利用可能な形態とすることもできる。ま
た、これら飲食品に利用した場合においても、加熱工程
によって不快な加熱臭を生成することもなく、茶類本来
の香気香味を付与することができるので、極めて優れた
茶類香気香味付与剤としても有用である。[0013] The tea beverage of the present invention obtained as described above can be used not only for canned beverages but also for bottles and paper packs.
Teas that can be used not only as products such as polycontainer-packed beverages, but also useful for confectionery such as ice cream, bavarois, cakes, etc. by concentrating the extract by concentration means such as vacuum distillation concentration, freeze concentration or membrane separation concentration. It can be made into a form that can be widely used for various foods and beverages, such as a concentrated flavoring raw material, or a powdered tea by adding an excipient such as dextrin or gum arabic to the concentrate. In addition, even when used in these foods and drinks, without generating an unpleasant heating odor by the heating process, it is possible to impart the original flavor of tea, so as a very excellent tea flavor flavoring agent Is also useful.
【００１４】[0014]
【実施例】次に実施例及び比較例を挙げて本発明の実施
の態様を更に詳細に説明する。Next, embodiments of the present invention will be described in more detail with reference to Examples and Comparative Examples.
【００１５】実施例１ 煎茶５０ｇを１リットル容の抽出カラムに仕込み、カラ
ムの上部より１０℃の冷水２５０ｇを仕込み３０分間抽
出後、抽出カラム下部よりブリックス度（以下、ＢＸと
略称する）５度の冷水抽出液約１５０ｇを分取した。次
いで、７０℃の熱水５００ｇにて９０分間抽出し、ＢＸ
３度の熱水抽出液３５０ｇを得た。この熱水抽出液を緑
茶の飲用濃度であるＢＸ０．３度に希釈後、１９０ｍｌ
缶に充填し、１２１℃、１０分間のレトルト殺菌を行っ
た（本発明品１）。Example 1 50 g of green tea was charged into a 1-liter extraction column, 250 g of 10 ° C. cold water was charged from the upper part of the column, extracted for 30 minutes, and then Brix degree (hereinafter abbreviated as BX) 5 degrees from the lower part of the extraction column. Approximately 150 g of a cold water extract of Example 1 was collected. Then, extraction was performed for 90 minutes with 500 g of hot water at 70 ° C.
350 g of hot water extract was obtained three times. After diluting this hot water extract to 0.3 degrees BX, which is the drinking concentration of green tea, 190 ml
The mixture was filled in a can and subjected to retort sterilization at 121 ° C. for 10 minutes (Product 1 of the present invention).
【００１６】比較例１ 煎茶２ｇを３００ｍｌビーカーに仕込み、７０℃の熱水
２００ｇを入れ、７０℃で３分間抽出を行い、ＢＸ０．
３度の熱水抽出液を得た。この熱水抽出液を１９０ｍｌ
缶に充填し、１２１℃、１０分間のレトルト殺菌を行っ
た（比較品１）。Comparative Example 1 2 g of green tea was placed in a 300 ml beaker, 200 g of hot water at 70 ° C. was added, and extraction was performed at 70 ° C. for 3 minutes.
Three times hot water extract was obtained. 190 ml of this hot water extract
The mixture was filled in a can and subjected to retort sterilization at 121 ° C. for 10 minutes (Comparative product 1).
【００１７】比較例２ 実施例１で得られた冷水抽出液を緑茶の飲用濃度である
ＢＸ０．３度に希釈し、１９０ｍｌ缶に充填し、１２１
℃、１０分間のレトルト殺菌を行った（比較品２）。Comparative Example 2 The cold water extract obtained in Example 1 was diluted to a drinking concentration of green tea of BX 0.3 degrees and filled in a 190 ml can.
The mixture was sterilized by retort at 10 ° C. for 10 minutes (Comparative product 2).
【００１８】官能評価 上記のようにして得られた緑茶飲料の本発明品１及び比
較品ｌ、２について、良く訓練された１５名のパネルに
より官能評価を行った。その結果、全員が比較品１は従
来品の缶飲料と同様にレトルト臭が感じられ、比較品２
はレトルト臭が強く香気香味が不良と判定したが、本発
明品１はレトルト臭が無く、緑茶本来の香気香味を保持
していて良好と判定した。Sensory evaluation Sensory evaluation was performed on the green tea beverage of the present invention 1 and the comparative products 1 and 2 obtained as described above by a panel of 15 well-trained persons. As a result, all of the comparative products 1 felt the retort smell like the conventional canned beverages, and the comparative products 2
Although it was determined that the retort odor was strong and the aroma and flavor were poor, the product 1 of the present invention had no retort odor and retained the original aroma and flavor of green tea and was determined to be good.
【００１９】実施例２ 半発酵茶類のウーロン茶５０ｇを１リットル容の抽出カ
ラムに仕込み、カラムの上部より１５℃の冷水２５０ｇ
を仕込み３０分間抽出後、抽出カラム下部よりＢＸ６度
の冷水抽出液約１５０ｇを分取した。次いで、９０℃の
熱水５００ｇを上部より仕込み、９０分間抽出し、ＢＸ
４度の熱水抽出液３５０ｇを得た。この熱水抽出液を飲
用濃度であるＢＸ０．３度に希釈後、１９０ｍｌ缶に充
填し、１２１℃、１０分間のレトルト殺菌を行った（本
発明品２）。Example 2 50 g of oolong tea, a semi-fermented tea, was charged into a 1-liter extraction column, and 250 g of cold water at 15 ° C. was placed from the top of the column.
Was extracted for 30 minutes, and about 150 g of a cold water extract of BX6 degrees was collected from the lower part of the extraction column. Next, 500 g of hot water of 90 ° C. was charged from above, extracted for 90 minutes, and BX was extracted.
350 g of hot water extract at 4 degrees was obtained. This hot water extract was diluted to a drinking concentration of BX 0.3 degrees, filled in a 190 ml can, and sterilized by retort at 121 ° C. for 10 minutes (Product 2 of the present invention).
【００２０】比較例３ ウーロン茶２ｇを３００ｍｌビーカーに仕込み、９０℃
の熱水２００ｇを入れ、９０℃で３分間抽出を行い、Ｂ
Ｘ０．３度の熱水抽出液を得た。この熱水抽出液を１９
０ｍｌ缶に充填し、１２１℃、１０分間のレトルト殺菌
を行った（比較品３）。Comparative Example 3 2 g of oolong tea was placed in a 300 ml beaker and heated at 90 ° C.
200 g of hot water and extracted at 90 ° C. for 3 minutes.
A hot water extract of X0.3 degrees was obtained. This hot water extract was added to 19
The mixture was filled in a 0 ml can and subjected to retort sterilization at 121 ° C. for 10 minutes (Comparative product 3).
【００２１】比較例４ 実施例２で得られた冷水抽出液を飲用濃度であるＢＸ
０．３度に希釈し、１９０ｍｌ缶に充填し、１２１℃、
１０分間のレトルト殺菌を行った（比較品４）。Comparative Example 4 The cold water extract obtained in Example 2 was used at a drinking concentration of BX.
Dilute to 0.3 degree, fill in 190ml can, 121 ° C,
Retort sterilization was performed for 10 minutes (Comparative product 4).
【００２２】官能評価 上記のようにして得られた本発明品２及び比較品３、４
について、良く訓練された１５名のパネルにより官能評
価を行った。その結果、全員が比較品３は従来品の缶飲
料と同様にレトルト臭が感じられ、比較品４はレトルト
臭が強く香気香味が不良と判定したが、本発明品２はレ
トルト臭が無く、ウーロン茶本来の香気香味を保持して
いて良好と判定した。Sensory evaluation The product 2 of the present invention and the comparative products 3, 4 obtained as described above
Was subjected to a sensory evaluation by a panel of 15 well-trained persons. As a result, all of the comparative products 3 felt the retort odor similarly to the conventional canned beverage, and the comparative product 4 determined that the retort odor was strong and the aroma flavor was poor, but the product 2 of the present invention had no retort odor, Oolong tea retained its original aroma and flavor and was judged to be good.
【００２３】[0023]
【発明の効果】本発明によれば、茶類飲料を缶詰として
製造する際に、加熱殺菌処理によって生ずる不快な加熱
臭（レトルト臭）が生成することのない、香気香味の優
れた茶類飲料の製造が可能になった。According to the present invention, a tea beverage having an excellent aroma and flavor without producing an unpleasant heated odor (retort odor) caused by heat sterilization when producing a tea beverage as a can. Has become possible.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 白石 悟 神奈川県川崎市中原区苅宿335 長谷川香 料株式会社技術研究所内 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Satoru Shiraishi 335 Kariyuku, Nakahara-ku, Kawasaki-shi, Kanagawa Pref.
Claims (2)
の冷水で抽出して得た冷水抽出液を除去した後、該残渣
の茶類を３０℃〜９５℃の温水で再抽出することを特徴
とする茶類飲料の製造方法。1. In the production of a tea beverage, after extracting a cold water extract obtained by extracting the tea with cold water of 20 ° C. or less, the remaining tea is re-extracted with warm water of 30 ° C. to 95 ° C. A method for producing a tea beverage.
の茶類飲料の製造方法。2. The method for producing a tea beverage according to claim 1, which is a tea beverage for heat sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29179897A JP3525041B2 (en) | 1997-10-09 | 1997-10-09 | Production method of tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29179897A JP3525041B2 (en) | 1997-10-09 | 1997-10-09 | Production method of tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11113491A true JPH11113491A (en) | 1999-04-27 |
| JP3525041B2 JP3525041B2 (en) | 2004-05-10 |
Family
ID=17773576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29179897A Expired - Lifetime JP3525041B2 (en) | 1997-10-09 | 1997-10-09 | Production method of tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3525041B2 (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1472932A4 (en) * | 2002-02-05 | 2005-04-06 | Kao Corp | Process for producing green tea polyphenol |
| JP2005168427A (en) * | 2003-12-12 | 2005-06-30 | Kao Corp | Method for producing tea extract solution |
| JP2005168426A (en) * | 2003-12-12 | 2005-06-30 | Kao Corp | Method for producing tea extract solution |
| US7022367B2 (en) | 2004-07-28 | 2006-04-04 | Ito En, Ltd. | Oolong tea beverage and process of producing the same |
| JP2007174979A (en) * | 2005-12-28 | 2007-07-12 | Kao Corp | Method for producing semi-fermented or fermented tea extract liquid |
| JP2007174980A (en) * | 2005-12-28 | 2007-07-12 | Kao Corp | Method for producing semi-fermented or fermented tea extract liquid |
| US7544378B2 (en) | 2003-09-12 | 2009-06-09 | Kao Corporation | Preparation process of tea extract |
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| JP2013252111A (en) * | 2012-06-08 | 2013-12-19 | T Hasegawa Co Ltd | Taste improver for food and drink containing tea |
| US20150230491A1 (en) * | 2012-09-14 | 2015-08-20 | Takasago International Corporation | Flavouring composition for infusion beverages |
| JP2018068225A (en) * | 2016-10-31 | 2018-05-10 | 花王株式会社 | Method for producing green tea extract |
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| CN1726795B (en) * | 2004-07-29 | 2010-06-09 | 株式会社伊藤园 | Oolong tea beverage and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100966439B1 (en) * | 2002-02-05 | 2010-06-28 | 가오 가부시키가이샤 | Process for producing green tea polyphenol |
| EP1472932A4 (en) * | 2002-02-05 | 2005-04-06 | Kao Corp | Process for producing green tea polyphenol |
| US7811619B2 (en) | 2002-02-05 | 2010-10-12 | Kao Corporation | Green tea beverage and method of making same |
| US7544378B2 (en) | 2003-09-12 | 2009-06-09 | Kao Corporation | Preparation process of tea extract |
| JP2005168427A (en) * | 2003-12-12 | 2005-06-30 | Kao Corp | Method for producing tea extract solution |
| JP2005168426A (en) * | 2003-12-12 | 2005-06-30 | Kao Corp | Method for producing tea extract solution |
| US7022367B2 (en) | 2004-07-28 | 2006-04-04 | Ito En, Ltd. | Oolong tea beverage and process of producing the same |
| JP2007174979A (en) * | 2005-12-28 | 2007-07-12 | Kao Corp | Method for producing semi-fermented or fermented tea extract liquid |
| JP2007174980A (en) * | 2005-12-28 | 2007-07-12 | Kao Corp | Method for producing semi-fermented or fermented tea extract liquid |
| JP4641258B2 (en) * | 2005-12-28 | 2011-03-02 | 花王株式会社 | Method for producing semi-fermented tea or fermented tea extract |
| JP4676876B2 (en) * | 2005-12-28 | 2011-04-27 | 花王株式会社 | Method for producing semi-fermented tea or fermented tea extract |
| WO2011055789A1 (en) | 2009-11-09 | 2011-05-12 | サントリーホールディングス株式会社 | Tea beverage containing amino acid at high concentration |
| JP2013165690A (en) * | 2012-02-16 | 2013-08-29 | Kirin Holdings Co Ltd | Highly aromatic decaffeinated tea beverage |
| JP2013252111A (en) * | 2012-06-08 | 2013-12-19 | T Hasegawa Co Ltd | Taste improver for food and drink containing tea |
| US20150230491A1 (en) * | 2012-09-14 | 2015-08-20 | Takasago International Corporation | Flavouring composition for infusion beverages |
| JP2018068225A (en) * | 2016-10-31 | 2018-05-10 | 花王株式会社 | Method for producing green tea extract |
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