JPS60248132A - Green tea drink contained in closed container and production thereof - Google Patents
Green tea drink contained in closed container and production thereofInfo
- Publication number
- JPS60248132A JPS60248132A JP10615884A JP10615884A JPS60248132A JP S60248132 A JPS60248132 A JP S60248132A JP 10615884 A JP10615884 A JP 10615884A JP 10615884 A JP10615884 A JP 10615884A JP S60248132 A JPS60248132 A JP S60248132A
- Authority
- JP
- Japan
- Prior art keywords
- green tea
- container
- extract
- liquid
- inert gas
- 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 46
- 235000009569 green tea Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000001301 oxygen Substances 0.000 claims abstract description 22
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 22
- 238000011049 filling Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000011261 inert gas Substances 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000007664 blowing Methods 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 16
- 238000000605 extraction Methods 0.000 claims description 13
- 235000013616 tea Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 230000005540 biological transmission Effects 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000006866 deterioration Effects 0.000 abstract description 4
- 238000005342 ion exchange Methods 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 24
- 229910001873 dinitrogen Inorganic materials 0.000 description 12
- 230000001954 sterilising effect Effects 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 8
- 235000015203 fruit juice Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005429 filling process Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 241001459693 Dipterocarpus zeylanicus Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000004826 seaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【発明の詳細な説明】
〔発明の技術分野〕
本発明は缶等密閉容器入りの緑茶飲料およびその製造方
法に関する。DETAILED DESCRIPTION OF THE INVENTION [Technical Field of the Invention] The present invention relates to a green tea beverage packaged in a closed container such as a can and a method for producing the same.
近年消費者の嗜好の多様化に伴い種々の缶入り嗜好飲料
が自動販売機を中心に販売されている。In recent years, with the diversification of consumer tastes, various canned beverages have been sold mainly through vending machines.
その中にはコーヒー、ココア、紅茶、ウーロン茶等が含
まれているが、日常もつとも飲まれている緑茶の缶入り
飲料はいまだ市場に現れていな０゜これは緑茶を缶入り
飲料とするに当って次のような技術的な問題があり、こ
の問題が解決されて（１なかったからである。すなわち
、緑茶は独特のフレーバーを有するほか、その鮮かな緑
色により消費者の視覚に訴えて食欲をそそるものである
が、緑茶を缶詰にする場合は、茶菓からの茶液の抽出後
缶への充填および巻締を経て加熱殺菌に至る製造工程の
過程および製造後自動販売機その他の場合における貯蔵
期間中に酸化により褐変を生じ、緑茶独特のフレーバー
も失われてしまう。These include coffee, cocoa, black tea, oolong tea, etc., but canned green tea drinks, which are consumed on a daily basis, have not yet appeared on the market. This is because green tea has a unique flavor and its bright green color appeals to consumers' eyes and stimulates their appetite. Although it is tempting, when canning green tea, the manufacturing process from extraction of tea liquid from tea confectionery to filling and sealing into cans to heat sterilization, and storage in vending machines and other cases after manufacturing. During this period, browning occurs due to oxidation, and the unique flavor of green tea is also lost.
特に、缶入り緑茶飲料はホットベンダーぐ保温して販売
する場合が多いと考えられるが、そのためには１００℃
以上の加熱処理（好ましくは１１５℃で５分以上の加熱
処理）を行う必要があり、このように加熱殺菌条件がぎ
びしくなると緑茶飲料の褐変ａ３よびフレーバー劣化の
度合は一層大きくなることが判った。In particular, it is thought that canned green tea drinks are often sold after being kept warm in a hot vendor;
It is necessary to perform the above heat treatment (preferably heat treatment at 115°C for 5 minutes or more), and if the heat sterilization conditions become severe, the degree of browning A3 and flavor deterioration of the green tea beverage may become even greater. understood.
特公昭４８−１９９４７号にはオレンジ、レモン等の天
−然果汁の処理に際し、果汁原液中に不活性ガスを噴気
して果汁中の溶存酸素を強制排出せしめ、かつ不活性ガ
スを飽和溶存するようにするとともに、果汁を加熱殺菌
、冷却等の処理をした後、エゼクタ−に導き、不活性ガ
スを捕捉添加し、次いで容器充填工程に供給するように
した果汁の処理方法か開示されている。しかしこの方法
は天然果汁の処理に関するものであり、処理方法を異に
する緑茶について直接適用することはできない。Japanese Patent Publication No. 48-19947 discloses that when processing natural fruit juices such as oranges and lemons, inert gas is blown into the fruit juice stock solution to forcibly discharge dissolved oxygen in the fruit juice, and the inert gas is saturated and dissolved. In addition, a method for processing fruit juice is disclosed in which the fruit juice is subjected to heat sterilization, cooling, etc., and then led to an ejector, where an inert gas is captured and added, and then supplied to a container filling process. . However, this method relates to the treatment of natural fruit juice and cannot be directly applied to green tea, which requires a different treatment method.
本発明の目的は、保存時特にホットベンダーにおける保
存時に褐変やフレーバー劣化が生じない密閉容器入り緑
茶飲料およびその製造方法を提供することにある。An object of the present invention is to provide a green tea beverage in a closed container that does not cause browning or flavor deterioration during storage, particularly during storage in a hot vendor, and a method for producing the same.
上記目的を達成する本発明の密閉容器入り緑茶飲料は容
器の単位容積当りの酸素【ｉを０．００２ｄ／ｃｄ以下
（好ましくは０．００１ｓ＋ｅ／ｃａｔ以下）としたこ
とを特徴とするものであって、このように容器内の酸素
量を押えることにより、長期間の保存、特にホットベン
ダー答に８３ける長期間の保存によっても褐変やフレー
バー劣化を生じることがない。The green tea beverage in a sealed container of the present invention which achieves the above object is characterized in that the oxygen per unit volume of the container [i] is 0.002 d/cd or less (preferably 0.001 s+e/cat or less). By suppressing the amount of oxygen in the container in this way, browning and flavor deterioration will not occur even during long-term storage, especially long-term storage in hot bender.
上記目的を達成するには、容器に充填する茶液中の溶存
酸素量を一定量以下に規定するとともに容器のヘッドス
ペース中の酸素量も一定量以下に規定する必要がある。In order to achieve the above objective, it is necessary to specify the amount of dissolved oxygen in the tea liquid filled in the container to be below a certain amount, and also to specify the amount of oxygen in the head space of the container to be below a certain amount.
缶中の酸素量を測定すると、ヘッドスペース中の酸素像
と液中の溶存酸素量は分圧の法則に従って一定の比率に
なる。したがってヘッドスペースの酸素量を測定Ｊ−る
ことによって缶中の全体の酸素量をめることができる。When measuring the amount of oxygen in the can, the oxygen image in the headspace and the amount of dissolved oxygen in the liquid have a constant ratio according to the law of partial pressure. Therefore, by measuring the amount of oxygen in the headspace, the total amount of oxygen in the can can be estimated.
この関係を具体的に表現すると、本発明に係る飲料の容
器のヘッドスペースの単位容積当りの酸素量はほぼＯ，
ＯＯ１＋＋ｅ／ｍ以下になる。Expressing this relationship concretely, the amount of oxygen per unit volume of the head space of the beverage container according to the present invention is approximately O,
OO1++e/m or less.
また上記目的を達成する本発明の密閉容器入り緑茶飲料
の製造方法は、イオン交換水を茶液抽出温度に加熱する
工程と、加熱したイオン交換水に茶葉を添加して茶液を
抽出する工程、茶液抽出液を３Ｐ熱する工程と、濾過後
の抽出液を容器に充填し密閉する■稈とを含み、これら
の工程のうち少くども１つの工程において、不活性ガス
を抽出液中またはその」−側突間に吹き込むことによっ
て、容器の単位音（ｉ当りの酸素量を０．００４ｔｄ／
ｃＩＩｉ以１ζ（好ましく ＧＥＬ Ｏ、ＯＯ２ｒｔｄ
ｌ ／ ｃ＃ｉ以下）とした後加熱処理づることを特徴
とづ′るものである。Furthermore, the method for producing a green tea beverage in a sealed container according to the present invention which achieves the above object includes a step of heating ion-exchanged water to a tea liquid extraction temperature, and a step of adding tea leaves to the heated ion-exchanged water to extract tea liquid. , a step of heating the tea liquid extract by 3P, and a step of filling a container with the filtered extract and sealing it.In at least one of these steps, an inert gas is added to the extract or By blowing into the side bulge, the amount of oxygen per unit sound (i) of the container is reduced to 0.004 td/
cIIi or more 1ζ (preferably GEL O, OO2rtd
l/c#i or less), and is then heat-treated.
以上より明らかなように、本発明の方法の一つの特徴は
、容器内の酸素を不活性ガスにより追い出し、容器内の
酸素量を一定量以下に押えることによって密閉容器入り
緑茶飲料の製造、保存に伴う諸問題を解決した点にある
。As is clear from the above, one feature of the method of the present invention is to produce and preserve green tea beverages in sealed containers by expelling oxygen in the container using an inert gas and suppressing the amount of oxygen in the container to a certain amount or less. The point is that it has solved the problems associated with.
なお、本発明の緑茶飲料を充ＪＲする容器は缶が最適で
あることは勿論であるが、これに限らずスタンディング
パウチ等のプラスチック製容器等も使用することが可能
である。Incidentally, it goes without saying that a can is most suitable as a container for filling the green tea beverage of the present invention, but the container is not limited to this, and plastic containers such as a standing pouch can also be used.
以下本発明の好適実施例を添付図面について説明する。 Preferred embodiments of the invention will now be described with reference to the accompanying drawings.
実施例１
イオン交換水２４Ｋｇ′□を一旦沸菟させた後８０℃ま
で放冷し、第１図の５０ρタンク１中でＡ社の深蒸し煎
茶０．２Ｋｇをこのイオン交換水中に添加し８０℃で３
分間抽出した。抽出に先立ち窒素ガスＦＡ７から窒素ガ
スをパイプ２を介してイオン交換水中に吹込んだ。抽出
後粗目の金網ザルで基ガラを除去し、茶液抽出液を６０
メツシユステンレスふるい３で５？過し、？濾過後の抽
出液をサイボン４により２００ｇ缶６に１９０〜１９５
ｇ充填した。その際缶６のヘッドスペース部にパイプ５
を介して窒素ガスを吹きつけた。次いで手作業で缶蓋６
ａを缶胴ｇｂに嵌合さＵ“シーマ−８で巻締めを行った
が缶蓋６ａを缶胴６ｂに嵌合する直前にパイプ９を介し
てヘッドスペースに窒素ガスを吹付けた。缶を冷汗した
後１１５℃で１０分間レトルト殺菌な（Ｊつｋ。Example 1 24 kg'□ of ion-exchanged water was once boiled and then allowed to cool to 80°C, and 0.2 kg of deep-steamed green tea from Company A was added to this ion-exchanged water in 50ρ tank 1 shown in Fig. 1. ℃3
Extracted for minutes. Prior to extraction, nitrogen gas from nitrogen gas FA7 was blown into the ion exchange water through pipe 2. After extraction, remove the base grains using a coarse wire mesh colander, and add 60% of the tea liquid extract.
Metsu stainless steel sieve 3 to 5? Passed? Transfer the filtered extract to a 200g can 6 using Cybon 4 at 190~195
g filled. At that time, pipe 5 is inserted into the head space of can 6.
Nitrogen gas was blown through the tube. Next, manually close the can lid 6.
A was fitted onto the can body gb and seamed with a seamer 8. Immediately before fitting the can lid 6a onto the can body 6b, nitrogen gas was blown into the head space through the pipe 9. After sweating, retort sterilize at 115℃ for 10 minutes.
実施例２
イオン交換水５０Ｋｇを加熱し、第２図に示すように、
５０．１１タンク１０に注入口１０ａを介して注入し、
タンク’Ｉ ＯにＢネ１の鶴通煎茶６２５ｇを添加し、
８０℃で２分間抽出した。抽出に先立ち窒素ガスをバ・
ｆブ１１を介してイオン交換水中に吹込み、抽出中は過
度の撹拌によって抽出液に濁りが生じることを防ぐため
抽出液中への窒素吹込みを停止し、かわりに抽出液上の
タンク空間１２中にノズル１３を介して窒素ガスを吹込
んだ。抽出後抽出液を６０メツシユステンレスふるい１
４に通して第１次濾過を行いさらに２００メツシユナイ
ロン 布１ｂに通して第２次 過を行った。Example 2 50 kg of ion-exchanged water was heated, and as shown in Fig. 2,
50.11 Inject into the tank 10 through the inlet 10a,
Add 625g of Bne1 Tsurudori Sencha to Tank'IO,
Extraction was performed at 80°C for 2 minutes. Nitrogen gas is removed prior to extraction.
Nitrogen is injected into the ion-exchanged water through the f-tube 11, and during extraction, to prevent the extract from becoming cloudy due to excessive stirring, the nitrogen injection into the extract is stopped and the tank space above the extract is replaced. Nitrogen gas was blown into the tank 12 through the nozzle 13. After extraction, pass the extract through a 60-mesh stainless steel sieve.
4 for a first filtration, and then a 200 mesh nylon cloth 1b for a second filtration.
通接の抽出液を４０、Ｏ充填タンク１６において８５℃
まで加熱し保温した。この間バイブ１７を介しで抽出液
中に窒素ガスを吹込んだ。なお、充填タンク１６は保温
のため渇水を充填した保温タンク１８中に取付各プられ
ている。次い゛でこの充填タンク１６をガスライン３０
に移動し、供給パイプ１９中の供給コック２０を開閉操
作して２００３缶２１に抽出液を１９０〜１９５ｇ充填
した。The extracted liquid was heated to 40°C at 85°C in an O-filled tank 16.
It was heated to and kept warm. During this time, nitrogen gas was blown into the extract via the vibrator 17. Note that the filling tank 16 is installed and inserted into a heat insulating tank 18 filled with dry water for heat preservation. Next, this filling tank 16 is connected to the gas line 30.
2003 can 21 was filled with 190 to 195 g of the extract by opening and closing the supply cock 20 in the supply pipe 19.
この工程においてもパイプ２２おにび２３を介して窒素
ガスを充填タンク１６中の抽出液および缶のヘッドスペ
ースにそれぞれ吹込んだ。次いで抽出液を充填した缶を
公知のアンダーカバーガツシング装置（図示せず）を備
えたシーマ−２４に移送し、缶蓋の嵌合に先立ちアンダ
ーカバーガツシング装置のキャップフィードターレット
のスリットより窒素ガスを缶蓋と缶胴の間の空間に噴射
した。缶を巻締めた後冷却し１１０℃で１５分間レトル
ト殺菌を行った。なお、窒素の吹込み速度は抽出工程お
よび充填工程においては毎分１０１、アンダーカバーガ
ツシング工程においては毎分９６Ｎであった。In this step as well, nitrogen gas was blown into the extract in the filling tank 16 and the head space of the can through the pipe 22 and 23, respectively. Next, the can filled with the extract liquid is transferred to a seamer 24 equipped with a known undercover gashing device (not shown), and before fitting the can lid, nitrogen is supplied through the slit of the cap feed turret of the undercover gashing device. Gas was injected into the space between the can lid and the can body. After the can was rolled up, it was cooled and retort sterilized at 110°C for 15 minutes. The nitrogen blowing rate was 101 N/min in the extraction process and the filling process, and 96 N/min in the undercover gassing process.
実施例３
イオン交換水４０ＩＣｇを加熱し、Ｃ社深蒸し煎茶５０
０ｇを実施例２と同一の方法で抽出、濾過、充填し、か
つ各工程において実施例２と同一の方法で窒素ガスを吹
込んだ。次いで抽出液を充填した缶を公知の蒸気噴射機
構（図示せず）を備えたシーマ−２４（第２図）に移送
し、０．１に９／ａｉでスチームノズルより蒸気を色の
ヘッドスペースに噴射し、直りに缶蓋を缶胴に嵌合し巻
締めを行った。さらに冷却後１１０℃で１５分間レトル
ト殺菌を行った。Example 3 Heat 40 ICg of ion-exchanged water and make 50 ICg of company C deep steamed green tea.
0 g was extracted, filtered, and filled in the same manner as in Example 2, and nitrogen gas was blown in each step in the same manner as in Example 2. Next, the can filled with the extract liquid is transferred to a seamer 24 (Fig. 2) equipped with a known steam injection mechanism (not shown), and steam is injected into the color headspace from a steam nozzle at 0.1 to 9/ai. The can lid was immediately fitted onto the can body and sealed. After cooling, retort sterilization was performed at 110° C. for 15 minutes.
実施例４
実°施例３とｌ１１１一方法により抽出、５濾過、充填
を行い、各工程において実施例３と同一の方法で窒素ガ
スを吹込んだ。次いで実施例３と同一のシーマ−を使用
してスチームノズル′より窒素九スを２Ｋｇ／ｃｉで缶
のヘッドスペースに噴射し実施例３と゛同一方法により
巻締めおよびレトルト殺菌を行った。Example 4 Extraction, 5 filtration, and filling were carried out using the same method as in Example 3, and nitrogen gas was blown into each step in the same manner as in Example 3. Next, using the same seamer as in Example 3, 2 kg/ci of nitrogen was injected into the head space of the can from the steam nozzle, and the can was sealed and retorted in the same manner as in Example 3.
実施例５
抽出、濾過、充填各工程において窒素ガスの吹込みを行
わなかった以外は実施例３と同一の方法により缶入り緑
茶飲料を製造した。Example 5 A canned green tea beverage was produced in the same manner as in Example 3, except that nitrogen gas was not blown in each of the extraction, filtration, and filling steps.
実施例６
抽出、５濾過、充填台■稈において窒素ガスの吹込みを
行わなかっｌζ以外は実施例４と同一の方法により缶入
り緑茶飲料を製造した。Example 6 A canned green tea beverage was produced in the same manner as in Example 4, except that extraction, 5 filtration, and filling table 1 did not blow nitrogen gas into the culm.
本発明の方法によれば、缶のヘッドスペース酸素量およ
び液中の溶存酸素ｍは下表１のとおりで、缶内の総酸素
量は単位容積当り０．００２ｍ／ｃｄ以下に押えること
ができた。According to the method of the present invention, the head space oxygen amount in the can and the dissolved oxygen m in the liquid are as shown in Table 1 below, and the total oxygen amount in the can can be suppressed to 0.002 m/cd or less per unit volume. Ta.
表 １
酸素口１ （ｄ）
ヘッドスペース 溶存酸素 総量
実施例１ ０．２０ ０．１９ ０．３９実施例２ ０
．１５ ０．１７ ０．３２実施例３ ０．１８ ０．
２０ ０．３８実施例４ ０．２０． ０．１８ ０．
３８実施例５ ０．１４ ０．１６ ０．３０実施例６
０．１７ ０．１９ ０．３６通常法 ０．６５ ０
．．７４． １．３９本発明の緑茶飲料は上述のとおり
巻締時に缶内の酸素を所定以下に押えることにより、下
表２のサンプルブストに示すようにレトルト前とレトル
ト後の色差ΔＦが本発明によらない通常の方法により製
造したものに比較して非常に小さく、レトル１へ後も鮮
かな緑色を維持しフレーバーも良好である。これに対し
て通常法により製造したものはしトルト後著しく褐変し
、そのフレーバーも［１１１茶のような風味を呈し、渋
味も増していることが観察された。Table 1 Oxygen port 1 (d) Head space Dissolved oxygen Total amount Example 1 0.20 0.19 0.39 Example 2 0
．． 15 0.17 0.32 Example 3 0.18 0.
20 0.38 Example 4 0.20. 0.18 0.
38 Example 5 0.14 0.16 0.30 Example 6
0.17 0.19 0.36 Normal method 0.65 0
．． ．． 74. 1.39 The green tea beverage of the present invention has a color difference ΔF before and after retort according to the present invention, as shown in the sample bust in Table 2 below, by suppressing the oxygen in the can to a predetermined level or less during sealing as described above. It is much smaller than those produced by conventional methods, maintains a bright green color even after being poured into the rettle 1, and has a good flavor. On the other hand, it was observed that those produced by the conventional method were significantly browned after torturing, had a flavor similar to [111 tea], and had an increased astringency.
注１．各■稈にＪ３いて窒素の吹込みを行わず、巻締め
は空気の存在下で通常の方法で行ったほかは実施例１と
同一方法を使用した。Note 1. The same method as in Example 1 was used, except that each culm was not blown with nitrogen and the seaming was done in the usual manner in the presence of air.
注２１色は色差ａ１による測定透過。Note 21 Colors are measured transmission based on color difference a1.
また缶入り緑茶飲料について種々の殺菌条件により加熱
殺菌を行い、３０℃および５５℃における変数用の発生
を検査したところ下表３の結果を得た。Furthermore, canned green tea beverages were heat sterilized under various sterilization conditions, and the occurrence of variables at 30°C and 55°C was examined, and the results shown in Table 3 below were obtained.
表 ３
これにより、緑茶飲料を常温で保存するには１００℃で
４分程度の加熱殺菌ＣＪ、いが、ホラｌ−ベンダーで保
存するには１１５℃１′５分以上の加熱殺菌が必要であ
り、適当な加熱殺菌条件の範囲は１００℃〜１２５℃で
１分〜１５分間であることが判った。Table 3 As a result, to store green tea beverages at room temperature, heat sterilization at 100°C for about 4 minutes is required, but to store them in a Hora l-bender, heat sterilization at 115°C for 1'5 minutes or more is required. It was found that the range of suitable heat sterilization conditions is 100°C to 125°C for 1 minute to 15 minutes.
上記の条件により巻締後加熱殺菌を行った本発明による
緑茶飲料は下表４に示すように５５℃で４週間保存して
もほとんどその色が変化せず、ホットベンダーにおりる
長期間の貯蔵に耐えうろことが判った。As shown in Table 4 below, the green tea beverage according to the present invention, which was heat sterilized after being rolled up under the above conditions, hardly changes its color even after being stored at 55°C for 4 weeks. It was found that it could withstand storage.
表４Table 4
第１図は本発明の密閉容器入り緑茶飲料の製造方法の一
実施例を実施するための装置を示す図、第２図は本発明
の他の実施例を実施するための装置を示づ図である。。FIG. 1 is a diagram showing an apparatus for implementing one embodiment of the method for manufacturing a green tea beverage in a sealed container of the present invention, and FIG. 2 is a diagram showing an apparatus for implementing another embodiment of the present invention. It is. .
Claims (1)
以下としたことを特徴とする密閉容器入り緑茶飲料。 ２、 容器に充填密閉後１００℃〜１２５℃で１分〜１
５分間加熱殺菌したことを特徴とする特許請求の範囲第
１項記載の密閉容器入り緑茶飲料。 ３、 イオン交換水を茶液抽出温度に加熱する工程と、
加熱したイオン交換水に茶菓を添加して茶液を抽出する
工程と、茶液抽出液をが過する工程と、三濾過後の抽出
液を容器に充填し密閉する工程とを含み、前記工程のう
ち少くとも１つの工程において、不活性ガスを抽出液中
またはその上側空間に吹きこむことによって、加熱処理
前の容器の単位容積当りの肋素量をｎ−（１ｎ４−／−
以下どしたことを特徴どする密閉容器入り緑茶飲料の製
造方法。 ４、 前記容器は缶であることを特徴とする特許請求の
範囲第３項記載の密閉容器入り緑茶飲料の製造方法。 ５、 缶の巻締時にａ３いて缶胴と伝声の接合部に不活
性ガスを噴射することにより缶のヘッドスペースを減圧
することを特徴とする特許請求の範囲第４項記載の密閉
容器入り緑茶飲料の製造方法。 ６、 缶の巻締時において缶胴と缶蓋の接合部に水蒸気
を噴射り゛ることにより缶のヘッドスペースを減圧する
ごとを特徴とする特許請求の範囲第４項記載の密閉容器
入り緑茶飲料の製造方法。[Claims] 1. Oxygen amount per unit volume is 0.002 sd! /ci
A green tea beverage in a sealed container characterized by the following: 2. After filling the container and sealing it, heat at 100℃ to 125℃ for 1 minute to 1 minute.
The green tea beverage in a sealed container according to claim 1, which is heat sterilized for 5 minutes. 3. Heating the ion-exchanged water to the tea liquid extraction temperature;
The process includes a step of adding tea confectionery to heated ion-exchanged water to extract tea liquid, a step of filtering the tea liquid extract, and a step of filling a container with the extracted liquid after three filtration and sealing it. In at least one of the steps, by blowing an inert gas into the extract liquid or into the space above it, the amount of ribs per unit volume of the container before heat treatment is reduced to n-(1n4-/-
A method for producing a green tea beverage in a sealed container, characterized by the following: 4. The method for producing a green tea beverage in a closed container according to claim 3, wherein the container is a can. 5. The airtight container according to claim 4, characterized in that the head space of the can is depressurized by injecting an inert gas into the joint between the can body and the transmission during a3 tightening of the can. Method for producing green tea beverage. 6. Green tea in an airtight container according to claim 4, wherein the head space of the can is depressurized by injecting steam into the joint between the can body and the can lid when the can is sealed. Beverage manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10615884A JPS60248132A (en) | 1984-05-24 | 1984-05-24 | Green tea drink contained in closed container and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10615884A JPS60248132A (en) | 1984-05-24 | 1984-05-24 | Green tea drink contained in closed container and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60248132A true JPS60248132A (en) | 1985-12-07 |
| JPS6242580B2 JPS6242580B2 (en) | 1987-09-09 |
Family
ID=14426487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10615884A Granted JPS60248132A (en) | 1984-05-24 | 1984-05-24 | Green tea drink contained in closed container and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60248132A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01191644A (en) * | 1988-01-25 | 1989-08-01 | Suntory Ltd | Production of jasmine tea beverage |
| WO2008072359A1 (en) * | 2006-12-14 | 2008-06-19 | Ito En, Ltd. | Process for producing tea drink |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50142761A (en) * | 1974-04-30 | 1975-11-17 | ||
| JPS57122774A (en) * | 1981-01-23 | 1982-07-30 | Toyo Seikan Kaisha Ltd | Preparation of canned juice |
| JPS5815363A (en) * | 1981-07-22 | 1983-01-28 | Tamura Electric Works Ltd | Dial number controlling system |
| JPS5942871A (en) * | 1982-07-02 | 1984-03-09 | デイ−テル・ウイ−ラント | Method and apparatus for producing carbonated soft drink free from, alcohol |
-
1984
- 1984-05-24 JP JP10615884A patent/JPS60248132A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS50142761A (en) * | 1974-04-30 | 1975-11-17 | ||
| JPS57122774A (en) * | 1981-01-23 | 1982-07-30 | Toyo Seikan Kaisha Ltd | Preparation of canned juice |
| JPS5815363A (en) * | 1981-07-22 | 1983-01-28 | Tamura Electric Works Ltd | Dial number controlling system |
| JPS5942871A (en) * | 1982-07-02 | 1984-03-09 | デイ−テル・ウイ−ラント | Method and apparatus for producing carbonated soft drink free from, alcohol |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01191644A (en) * | 1988-01-25 | 1989-08-01 | Suntory Ltd | Production of jasmine tea beverage |
| WO2008072359A1 (en) * | 2006-12-14 | 2008-06-19 | Ito En, Ltd. | Process for producing tea drink |
| AU2006351675B2 (en) * | 2006-12-14 | 2011-06-30 | Ito En, Ltd. | Method of manufacturing green tea beverage |
| CN102754711A (en) * | 2011-04-29 | 2012-10-31 | 农夫山泉股份有限公司 | Tea drink and production method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6242580B2 (en) | 1987-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6231907B1 (en) | Method for producing high-quality drinks filled in containers | |
| US6399136B1 (en) | Coffee concentrate | |
| CN109170638A (en) | The band juice soft boiled egg of long shelf-life | |
| JPH0870772A (en) | Caffeine reduced production of tea leaf extract, tea beverage and concentrate of tea extract; drying and utilization of tea extract, production of tea beverage, solid material and concentrate of tea beverage reduced in strange smell caused in tea leaf processing and caffeine content and extraction of tea reduced in caffeine content by soaking tea bag in water | |
| CN107927252A (en) | A kind of preparation method of flowers and plants tea beverage | |
| JPS60248132A (en) | Green tea drink contained in closed container and production thereof | |
| JP3547556B2 (en) | Manufacturing method of high quality containered beverage | |
| JPH01218550A (en) | Tannin-removed tea solution and production of tea beverage | |
| JP2000262216A (en) | Sweetener-containing coffee beverage and its production | |
| EP0209937A1 (en) | A process and an apparatus for preparing a cold beverage | |
| JP2002065165A (en) | Method for producing black coffee beverage, or the like | |
| JP4135061B2 (en) | Production method of roasted beverages in containers | |
| CN112237228A (en) | Preparation process of Hongkong style frozen lemon tea | |
| JPS60262585A (en) | Preparation of buckwheat tea | |
| JPH01289446A (en) | Flavonoid-added green tea beverage packed in sealed container | |
| JPH11197023A (en) | Hot storage method for tea beverage, and feeding method for green tea beverage | |
| US4093751A (en) | Process for treating milk-coffee mixtures in sealed containers to eliminate inconsistency and deterioration in taste | |
| JP2594593B2 (en) | Method for producing jasmine tea beverage | |
| JP4107445B2 (en) | Method for producing canned oolong tea | |
| CN111096375A (en) | Preparation method of clovershrub-flavored tea soup | |
| JP2880970B2 (en) | Blue perilla component extraction method and blue perilla beverage manufacturing method | |
| JPH058652B2 (en) | ||
| JPS6244899B2 (en) | ||
| SU908309A1 (en) | Method of producing beverage on the base of birch juice | |
| JPH09262055A (en) | Production of packed coffee having high quality |