JPS61187747A - Method for preventing clouding of extracted tea - Google Patents
Method for preventing clouding of extracted teaInfo
- Publication number
- JPS61187747A JPS61187747A JP2530485A JP2530485A JPS61187747A JP S61187747 A JPS61187747 A JP S61187747A JP 2530485 A JP2530485 A JP 2530485A JP 2530485 A JP2530485 A JP 2530485A JP S61187747 A JPS61187747 A JP S61187747A
- Authority
- JP
- Japan
- Prior art keywords
- extract
- black tea
- tea
- clouding
- xylose
- 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
【発明の詳細な説明】
本発明は紅茶水抽出液の混濁防止方法に関し、更に詳し
くは紅茶水抽出液Ｋｌ）フルクトース及び／又はキシロ
ース、ｉｌ）エタノール、ｉ）プロピレングリコールよ
りなる群から選ばれた少くとも１種を添加することによ
って該抽出液の温度低下もしくは経時的に生成する混濁
物質の可解化、もしくは混濁の生成防止に極めて有効な
紅茶水抽出液の混濁防止方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing turbidity of black tea water extract, and more specifically, black tea water extract Kl) fructose and/or xylose, il) ethanol, i) propylene glycol. The present invention relates to a method for preventing turbidity of black tea water extract, which is extremely effective in reducing the temperature of the extract, dissolving turbid substances generated over time, or preventing the formation of turbidity by adding at least one of the above.
紅茶を熱水で抽出して得られる抽出液は、カフェインや
タンニンを多量に含有しておシ、冷却するとこれらの複
合体が不溶化し、いわゆるティークリームを生成して混
濁しくクリームダウン）、著しく外観を損ねるばかシか
、風味の低下もきたす。The extract obtained by extracting black tea with hot water contains a large amount of caffeine and tannins, and when cooled, these complexes become insolubilized, producing what is called tea cream, which becomes turbid and creamy. Not only does it seriously spoil the appearance, but it also causes a loss of flavor.
紅茶の濃厚な水抽出液のクリームダウン防止は重要な課
題である。そして、この課題を屏決するために、従来か
ら多くの提案がなされている。例えば、クリームダウン
原因物質の溶出を抑制するために、紅茶を約６０℃以下
の種々の温度条件例えば、１５〜２５℃（特開昭５３−
２４０９９号）、５℃〜５８℃（特開昭５３−５２６９
６号）及び２０〜３２℃（特開昭５９−２１３４６号）
（の如き低温で抽出する方法が提案されている。Preventing the creaming down of the concentrated aqueous extract of black tea is an important issue. Many proposals have been made in the past to resolve this issue. For example, in order to suppress the elution of cream-down-causing substances, black tea is heated under various temperature conditions of about 60°C or lower, for example, 15 to 25°C (Japanese Patent Application Laid-Open No.
No. 24099), 5°C to 58°C (Unexamined Japanese Patent Publication No. 53-5269)
No. 6) and 20-32°C (Japanese Patent Application Laid-open No. 59-21346)
(A method of extraction at low temperature has been proposed.
また、紅茶を抽出する際或いは紅茶抽出液に種種の添加
物を配合添加することによってティークリームの生成を
抑制する提案も多く、例えば、ブリックス１度以上の紅
茶抽出液１００部に１しょＭｉ３０部以上を添加する方
法（特開昭５０−６７９７号）、或いは、紅茶抽出液１
００部にたいし、コーンシラン１４０部以上量及び／又
はグリセリン５部以上量を添加する方法（特公１＠５２
−３１９５８号）、或いは、紅茶抽出液含有飲料にカラ
メルを添加することによる混濁防止法（特公昭５２−２
７２３９号）、或いは、砂糖水に紅茶を浸漬し、冷蔵庫
内に所要時間放置して冷し紅茶を製造する方法（特開昭
５７−３３５４４号）、或いは、緑茶、紅茶、ウーロン
茶などの茶類を環状デキストリンを含有する水で可溶性
成分を抽出し、抽出液を乾燥することを特徴とするイン
スタント茶類の製造法（特開昭５７−３３５４５号）、
及び紅茶を水況漬し、遠心分離して得た抽出液を減圧濃
縮後、デキストリンを添加し、次いで凍結乾燥すること
によシ、クリームダウンのない即席紅茶を製造する方法
（特開昭５９−２１３４６号）などの提案がなされてい
る。In addition, there are many proposals to suppress the formation of tea cream by adding various additives to the black tea extract or when extracting black tea. Method of adding the above (Japanese Patent Application Laid-Open No. 50-6797) or black tea extract 1
A method of adding 140 parts or more of corn silane and/or 5 parts or more of glycerin to 00 parts (Special Publication No. 1@52
-31958) or a method for preventing turbidity by adding caramel to a beverage containing black tea extract (Special Publication No. 52-2
7239), or a method of producing chilled black tea by soaking black tea in sugar water and leaving it in the refrigerator for the required time (Japanese Patent Application Laid-open No. 57-33544), or teas such as green tea, black tea, and oolong tea. A method for producing instant teas, which comprises extracting soluble components with water containing cyclic dextrin and drying the extract (Japanese Patent Application Laid-Open No. 57-33545);
and a method for producing instant black tea without cream down by soaking black tea in water and centrifuging it, concentrating the extract under reduced pressure, adding dextrin, and then freeze-drying (Japanese Patent Application Laid-open No. 59-1999) -21346) and other proposals have been made.
紅茶の低温抽出液は混濁の生成は少ないが、換言すれば
通常の喫飲に供される熱湯抽出液に比較して可溶分の含
有量が少なく、その為に色調、香味共に弱く、紅茶本来
の好ましい風味に乏しがった。また紅茶抽出液にショ糖
、コーンシラツブもしくけデキストリン類を添加する従
来提案では、これら添加物を多量に配合する必要があシ
、紅茶の風味に好ましくかい影響を与え、ま九混濁防止
の面でも必ずしも充分ではなかった。Low-temperature black tea extracts produce less turbidity, but in other words, they contain less soluble matter than hot water extracts used for regular drinking, and therefore have a weaker color and flavor. It lacked the original pleasant flavor. In addition, conventional proposals for adding sucrose, corn syrup, or dextrin to black tea extracts require the addition of large amounts of these additives, which have a positive effect on the flavor of black tea and are also effective in preventing turbidity. It wasn't always enough.
またグリセリンは多量に摂取すると腸壁に刺戟を与えて
下痢をひき起こすという不都合がある為、飲料に対する
配合割合の高い紅茶抽出液に混濁防止の実効濃度で添加
すると生理的な悪影響が現れるという理由で現在のとこ
ろ実用されていない。In addition, glycerin has the inconvenience of irritating the intestinal wall and causing diarrhea when ingested in large quantities, so adding it to black tea extract, which has a high proportion in beverages, at an effective concentration to prevent turbidity will cause adverse physiological effects. and is not currently in use.
本発明者等は上記の如き従来提案の欠点を解決すべく鋭
意研究した。その結果、紅茶の水抽出液に１）フルクト
ース及び／又はキシロース、ｉｉ）エタノール、及びｉ
８）プロピレングリ；−ルよりなる群から選ばれた少く
とも１ａｉを添加することによって、紅茶の熱水抽出液
を冷却した場合に生成する混濁物質が可溶化され、得ら
れた抽出液は。The inventors of the present invention have conducted extensive research in order to solve the drawbacks of the conventional proposals as described above. As a result, the water extract of black tea contains 1) fructose and/or xylose, ii) ethanol, and i
8) By adding at least 1 ai selected from the group consisting of propylene glycol, the turbid substances produced when the hot water extract of black tea is cooled are solubilized, and the obtained extract is.
極めて嗜好性に優れた外観及び風味を有し、尚且つ低温
保存しても好ましい澄明性を保持し、経時安定性も著し
く改善できることを発見した。It has been discovered that it has an extremely palatable appearance and flavor, maintains favorable clarity even when stored at low temperatures, and can significantly improve stability over time.
従って本発明の目的は、紅茶熱水抽出液の冷却時もしく
は、経時的に生成する混濁の発生を効果的に防止する方
法を提供するにある。Accordingly, an object of the present invention is to provide a method for effectively preventing the occurrence of turbidity that occurs during cooling of a hot water extract of black tea or over time.
二、 問題点を解決するための手段
本発明において、紅茶水抽出液としては、例えば、紅茶
葉１重量部に対し、水約１〜約１００重量部を加え、静
置もしくは攪拌条件下に、室温〜約９５℃にて、約１分
〜約２４時間抽出を行い、冷却後、濾過、圧搾、遠心分
離などの公知、常法の固液分離手段によって不溶物を除
去して得られる紅茶の水抽出液を例示できる。或いは、
例えば紅茶葉をガラス又はステンレスなど適宜な材質の
カラムに充填し、該カラムの上部もしくは下部よシ、室
温〜約９５°の熱水を、定量ポンプなどを用いて、例え
ばＳＶ＝約１〜約５０の流速でカラム抽出するととＫよ
って得られる抽出液を例示することができる。かかる抽
出カラムは所望によシ複数を直列に接続して行っても良
い。上記の如くして得られる紅茶水抽出液の濃度は適宜
選択できるが、例えば、Ｂｒ１ｚ約１°〜約２０’の抽
出液を例示することができる。2. Means for Solving the Problems In the present invention, as a black tea water extract, for example, about 1 to about 100 parts by weight of water is added to 1 part by weight of black tea leaves, and the mixture is left standing or stirred. Extraction is performed at room temperature to about 95°C for about 1 minute to about 24 hours, and after cooling, insoluble matter is removed by known and conventional solid-liquid separation means such as filtration, squeezing, and centrifugation. An example is an aqueous extract. Or,
For example, black tea leaves are packed into a column made of a suitable material such as glass or stainless steel, and hot water from room temperature to about 95° is poured into the upper or lower part of the column using a metering pump, for example, SV = about 1 to about An example of this is the extract obtained by column extraction at a flow rate of 50%. A plurality of such extraction columns may be connected in series as desired. Although the concentration of the black tea water extract obtained as described above can be selected as appropriate, for example, an extract having a Br1z of about 1° to about 20' can be exemplified.
本発明の紅茶水抽出液混濁防止方法は、上記の如き紅茶
水抽出液に、１）フルクトース及び／又はキシロース、
■）エタノール及びｉｉ）プロピレングリコールよりな
る群から選ばれた少くとも１種を添加することによシ達
成できる。紅茶水抽出液１００重量部に対して、例えば
、約５〜約１５０重量部、好ましくは約ｌＯ〜約Ｚｏｏ
重量部の添加を例示できる。The method for preventing turbidity of black tea water extract of the present invention includes adding 1) fructose and/or xylose to the black tea water extract as described above.
This can be achieved by adding at least one member selected from the group consisting of (i) ethanol and ii) propylene glycol. For example, about 5 to about 150 parts by weight, preferably about 10 to about Zoo
An example is the addition of parts by weight.
ホ。 作用
本発明方法によれば紅茶熱水抽出液に１）フルクトース
及び／又はキシロース、ＩＩ）エタノール及びｉ）プロ
ピレングリコールよりなる群から選ばれた少くとも１種
の混濁防止有効量を添加することによシ、紅茶の熱水抽
出液の風味豊かな特性を失うことなしに、紅茶水抽出液
を冷却した場合に生成する混濁を防止することができ、
ｉ九混濁の生成した抽出液に添加溶解することによって
混濁物質を可溶化し、該抽出液を澄厨化することができ
る。Ho. According to the method of the present invention, an effective amount for preventing turbidity of at least one selected from the group consisting of 1) fructose and/or xylose, II) ethanol, and i) propylene glycol is added to the black tea hot water extract. It is possible to prevent the turbidity that forms when a hot water tea extract is cooled, without losing the flavorful properties of the hot water tea extract.
(9) By adding and dissolving the turbid substances in the turbid extract, the turbid substances can be solubilized and the extract can be made clear.
混濁防止がどの様な機構によるものかは明らかではない
が、従来提案されているシヨ糖或いはグリセリン単独あ
るいは糖アルコールなどを添加する方法に比較して、本
発明の紅茶混濁防止効果が顕著に優れていることは以下
の実施例及び比較例から一層明らかとなるであろう。Although it is not clear what kind of mechanism is involved in preventing cloudiness, the effect of the present invention on preventing cloudiness in black tea is significantly superior to conventionally proposed methods of adding sucrose or glycerin alone or sugar alcohols. This will become clearer from the following Examples and Comparative Examples.
へ、 実施例
実施例１
紅茶葉５００ｇに９０℃の熱水１０００ｇを加え、５分
間浸漬した後遠心分離によって抽出液を得、分離した紅
茶葉に新な９０℃の熱湯５００ｇを加えて２分間浸漬し
て同様に第２煎目の抽出液を得た。これらの抽出液を合
し、Ｂデ＜ｇｌＧ’の紅茶熱水抽出液１２５０ｇを得た
。この熱水抽出液？ＯｇＫ：ｙルクトース３０ｇを加え
て溶解し澄明な抽出液１００ｇを得た。この抽出液を４
℃の冷蔵庫に３０時間保存したのち、その１ゴを取シ精
製水で２５ゴに希釈し、日立２２８型分光光度針を用い
て６８０ｎｍＫおける吸光度を測定した結果ｏｒ）ａｇ
ｏ”α０６４０で、外観は澄明であった。Examples Example 1 Add 1000 g of 90°C hot water to 500 g of black tea leaves, soak for 5 minutes, then centrifuge to obtain an extract, add 500 g of fresh 90°C hot water to the separated black tea leaves, and soak for 2 minutes. A second brewed extract was similarly obtained by soaking. These extracts were combined to obtain 1250 g of a black tea hot water extract of Bde<glG'. This hot water extract? 30 g of OgK:y luctose was added and dissolved to obtain 100 g of a clear extract. Add this extract to 4
After storing it in a refrigerator at ℃ for 30 hours, one sample was diluted to 25℃ with purified water, and the absorbance at 680 nmK was measured using a Hitachi model 228 spectrophotometer needle.
o”α0640, and the appearance was clear.
実施例２〜７
実施例１で得た紅茶熱水抽出液に本発明の各種混濁防止
剤の所要量を添加し、実施例１と同一条件によって保存
し、混濁度を測定した。結果を第１表に示した。Examples 2 to 7 Required amounts of various turbidity inhibitors of the present invention were added to the black tea hot water extract obtained in Example 1, stored under the same conditions as in Example 1, and turbidity was measured. The results are shown in Table 1.
比較例１〜６
実施例１で得た紅茶熱水抽出液に本発明以外の各種の添
加物を加え、実施例１と同一条件によって混濁度を測定
した。結果を第１表に示した。Comparative Examples 1 to 6 Various additives other than the present invention were added to the black tea hot water extract obtained in Example 1, and the turbidity was measured under the same conditions as in Example 1. The results are shown in Table 1.
第１表の結果から明らかな通シ、本発明方法による紅茶
抽出液は冷蔵後も澄明であったが、比較例の試料は何れ
も混濁した。As is clear from the results in Table 1, the black tea extract produced by the method of the present invention remained clear even after refrigeration, but all of the comparative samples were cloudy.
ト、効果
本発明によれば、紅茶を例えばごく普通の喫茶方法と同
様或いはそれ以上の条件で熱湯抽出された色調、香気及
び呈味などが余すところ表く抽出された風味豊かな抽出
液を低温においても混濁の生成しない澄明な状態に保つ
ことができ、例えば缶或いはビン入り紅茶飲料、紅茶ド
ロップ、保健飲料などの透明性を要求される飲食品に殊
に好ましく利用できるほか、４Ｄ洋菓子などにも利用で
きる。更に所望により、本発明によって得られた紅茶抽
出液にデキストリンなどの賦形剤を加えるか或いは加え
ずして、凍結乾燥、噴霧乾燥もしくは真空乾燥などによ
って乾燥することＫより、即席紅茶にも好適に利用する
ことができ、極めて安全性の高い紅茶飲食品を提供でき
る。G. Effects According to the present invention, black tea is extracted with hot water under conditions similar to or better than those of a normal tea ceremony method, and a flavorful extract is obtained which brings out all of its color, aroma, and taste. It can be maintained in a clear state without turbidity even at low temperatures, and can be particularly preferably used for food and drink products that require transparency, such as canned or bottled black tea drinks, black tea drops, and health drinks, as well as 4D Western confectionery. It can also be used for Furthermore, if desired, the black tea extract obtained according to the present invention can be dried by freeze drying, spray drying, vacuum drying, etc., with or without adding excipients such as dextrin, and is therefore suitable for instant black tea. It is possible to provide extremely safe tea drinks and drinks.
Claims (1)
ース、ｉｉ）エタノール、ｉｉｉ）プロピレングリコー
ルよりなる群から選ばれた少くとも１種を添加すること
を特徴とする紅茶水抽出液の混濁防止方法。 ２、紅茶水抽出液１００重量部に対しフルクトース、キ
シロース、エタノール及びプロピレングリコールよりな
る群から選ばれた少くとも１種を約５乃至約１５０重量
部添加することを特徴とする特許請求の範囲第１項記載
の方法。[Claims] 1. A black tea water that is characterized in that at least one member selected from the group consisting of i) fructose and/or xylose, ii) ethanol, and iii) propylene glycol is added to a black tea water extract. Method for preventing turbidity of extract. 2. Approximately 5 to 150 parts by weight of at least one selected from the group consisting of fructose, xylose, ethanol, and propylene glycol is added to 100 parts by weight of black tea water extract. The method described in Section 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2530485A JPS61187747A (en) | 1985-02-14 | 1985-02-14 | Method for preventing clouding of extracted tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2530485A JPS61187747A (en) | 1985-02-14 | 1985-02-14 | Method for preventing clouding of extracted tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61187747A true JPS61187747A (en) | 1986-08-21 |
| JPH0430259B2 JPH0430259B2 (en) | 1992-05-21 |
Family
ID=12162272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2530485A Granted JPS61187747A (en) | 1985-02-14 | 1985-02-14 | Method for preventing clouding of extracted tea |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61187747A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01168236A (en) * | 1987-12-24 | 1989-07-03 | Suntory Ltd | Production of black tea beverage assuming acid taste |
| JP2014526247A (en) * | 2011-09-09 | 2014-10-06 | クラフト・フーヅ・グループ・ブランヅ リミテッド ライアビリティ カンパニー | Boiled beverage concentrate storable at room temperature and method for preparing the same |
| CN107712171A (en) * | 2017-10-27 | 2018-02-23 | 长江大学 | A kind of barrenwort health care tea paste and preparation method thereof |
| US10863754B2 (en) | 2014-07-03 | 2020-12-15 | Kraft Foods Group Brands Llc | Low water coffee and tea beverage concentrates and methods for making the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53104767A (en) * | 1977-01-28 | 1978-09-12 | Rich Products Corp | Microbiologically stable food |
| JPS5733545A (en) * | 1980-08-09 | 1982-02-23 | Sato Shokuhin Kogyo Kk | Preparation of instant tea |
| JPS609449A (en) * | 1983-06-28 | 1985-01-18 | Ajinomoto General Food Kk | Preparation of instant green tea |
-
1985
- 1985-02-14 JP JP2530485A patent/JPS61187747A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS53104767A (en) * | 1977-01-28 | 1978-09-12 | Rich Products Corp | Microbiologically stable food |
| JPS5733545A (en) * | 1980-08-09 | 1982-02-23 | Sato Shokuhin Kogyo Kk | Preparation of instant tea |
| JPS609449A (en) * | 1983-06-28 | 1985-01-18 | Ajinomoto General Food Kk | Preparation of instant green tea |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01168236A (en) * | 1987-12-24 | 1989-07-03 | Suntory Ltd | Production of black tea beverage assuming acid taste |
| JP2553116B2 (en) * | 1987-12-24 | 1996-11-13 | サントリー株式会社 | Method for producing sour tea beverage |
| JP2014526247A (en) * | 2011-09-09 | 2014-10-06 | クラフト・フーヅ・グループ・ブランヅ リミテッド ライアビリティ カンパニー | Boiled beverage concentrate storable at room temperature and method for preparing the same |
| US9277758B2 (en) | 2011-09-09 | 2016-03-08 | Kraft Foods Group Brands Llc | Liquid coffee beverage concentrate |
| US10863754B2 (en) | 2014-07-03 | 2020-12-15 | Kraft Foods Group Brands Llc | Low water coffee and tea beverage concentrates and methods for making the same |
| CN107712171A (en) * | 2017-10-27 | 2018-02-23 | 长江大学 | A kind of barrenwort health care tea paste and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0430259B2 (en) | 1992-05-21 |
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