WO2020203720A1 - 茶芳香組成物の製造方法 - Google Patents
茶芳香組成物の製造方法 Download PDFInfo
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- WO2020203720A1 WO2020203720A1 PCT/JP2020/013896 JP2020013896W WO2020203720A1 WO 2020203720 A1 WO2020203720 A1 WO 2020203720A1 JP 2020013896 W JP2020013896 W JP 2020013896W WO 2020203720 A1 WO2020203720 A1 WO 2020203720A1
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- WIPO (PCT)
- Prior art keywords
- distillate
- distillation
- tea
- tea leaves
- concentration
- Prior art date
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- 238000004821 distillation Methods 0.000 claims abstract description 52
- 238000001256 steam distillation Methods 0.000 claims description 60
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- 238000005292 vacuum distillation Methods 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 14
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- 235000013616 tea Nutrition 0.000 description 134
- 244000269722 Thea sinensis Species 0.000 description 126
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 96
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 28
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 28
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- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 14
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 14
- 239000005792 Geraniol Substances 0.000 description 14
- 229940113087 geraniol Drugs 0.000 description 14
- 229930007744 linalool Natural products 0.000 description 14
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- 241000209507 Camellia Species 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/426—Isolation or recuperation of tea flavour or tea oil by distillation, e.g. stripping leaves; Recovering volatile gases
Definitions
- the present invention relates to a method for producing a tea fragrance composition, and more specifically, to a method for producing a tea fragrance composition having an enhanced aroma.
- Tea beverages obtained by processing tea leaves are widely consumed not only in Japan but all over the world. Tea beverages are sold as packaged beverages that are sterilized and filled in containers such as PET bottles and cans, or are dried and powdered into powder form, which is then dissolved in water or hot water for drinking. It is sold as a thing.
- aroma-imparting raw materials have been used in various types of tea beverages to further improve the flavor of tea beverages.
- aroma-imparting raw materials with enhanced aroma are strongly desired by tea beverage manufacturers.
- the aroma component contained in the aroma-imparting raw material is recovered from the natural raw material by using the steam distillation method.
- a fragrance component having a sufficiently high concentration can be obtained only by steam distillation, but various fragrances have been added so far for the purpose of obtaining a fragrance component having a higher concentration or more efficiently.
- a method for producing a raw material has been reported. For example, a method of recovering an aromatic component by using a gas-liquid countercurrent catalytic distillation method with respect to a distillate obtained by steam distillation (Patent Document 1), or a method of concentrating steam in a distillation step was obtained.
- Patent Document 2 A method for recovering an aromatic component by separating an oil phase concentrate from an aqueous phase and refluxing an aqueous phase that does not substantially contain oil is disclosed (Patent Document 2). Further, the natural raw material is subjected to steam distillation treatment, water is added to the residue obtained by the steam treatment to collect an extract, the extract and the distillate obtained by the steam distillation treatment are mixed, and then reverse osmosis is performed.
- Patent Document 3 A method for producing an aromatic concentrate, which comprises performing a concentration treatment using a membrane, is also disclosed (Patent Document 3).
- an object of the present invention is to provide a method for producing a tea aromatic composition in which the aroma of tea leaves is enhanced.
- the present inventors have obtained an effect by extracting the aromatic component derived from tea leaves by steam distillation and concentrating the obtained distillate by a distillation concentration method. It was found that the excellent aroma of tea leaves was enhanced. Based on such findings, the present inventors have completed the present invention.
- the present invention is not limited to this, but relates to the following.
- a method for producing a tea aromatic composition which comprises.
- the present invention it is possible to provide a method for producing a tea aromatic composition in which the aroma of tea leaves is enhanced.
- the tea fragrance composition obtained by the production method of the present invention has a high potency with respect to the excellent aroma of tea leaves and can be reduced in volume.
- the tea fragrance composition produced by the present invention can be used as a raw material for a beverage, and can effectively impart an excellent tea leaf scent to the beverage in general.
- the tea fragrance composition of the present invention is effective in imparting an excellent aroma of tea leaves to a packaged beverage filled in a PET bottle, a can, or the like.
- the tea fragrance composition obtained by the production method of the present invention can be used not only for beverages but also for foods.
- the number and types of tea-flavored foods have been increasing in recent years.
- FIG. 1 is a diagram showing the concentrations of linalool and geraniol in tea leaf extracts extracted at various temperatures.
- FIG. 2 is a diagram showing changes over time in the concentrations of linalool and geraniol in the tea leaf extract depending on the heating time.
- ppm ppb
- % by weight used in the present specification mean ppm, ppb, and% by weight of weight / volume (w / v), respectively.
- One aspect of the present invention is a method for producing a tea aromatic composition, which comprises a step of steam-distilling tea leaves and collecting a distillate, and a step of distilling and concentrating the obtained distillate.
- a tea fragrance composition having an enhanced aroma of tea leaves can be obtained.
- the term "tea aroma composition” as used herein means a composition containing an aroma component (aroma component derived from tea leaves) obtained from tea leaves as a raw material.
- the tea fragrance composition is usually used for dilution or dispersion in a subject such as a beverage or food, and the fragrance derived from tea leaves can be imparted to the subject. Therefore, the tea fragrance composition of the present invention can also be referred to as a tea fragrance-imparting composition.
- the form of the tea fragrance composition in the present invention is not particularly limited, but is usually a liquid.
- the tea leaf used as a raw material in the present invention a leaf obtained from a plant belonging to the genus Camellia of the Theaceae family (Camellia sinensis (L) O. Kuntze, etc.) can be used.
- the tea leaves used in the present invention can be classified into non-fermented tea, semi-fermented tea, and fermented tea according to the processing method.
- the non-fermented tea include green tea such as gyokuro, sencha, gyokuro, kabusecha, kukicha, tencha, sayha, roasted green tea, potted tea, kukicha, bar tea, and mecha.
- the semi-fermented tea examples include oolong tea such as Tieguanyin, color species, golden katsura, and Wuyi tea.
- examples of fermented tea include black teas such as Darjeeling, Assam, and Sri Lanka.
- the tea leaf is not particularly limited as long as it is a site where an aromatic component can be extracted, and leaves, stems and the like can be appropriately used, and the form thereof is not limited to a large leaf or powder.
- the form of the tea leaves used as the raw material is not particularly limited, and raw tea leaves may be used, or roasted tea leaves may be used. Further, the tea leaves may be processed by heat treatment or the like before the steam distillation treatment, or may be pulverized or moistened as necessary. Examples of the method of moistening the tea leaves include a method of immersing the tea leaves in water and a method of spraying the tea leaves with water by spraying or the like. When the tea leaves are immersed in water, the tea leaves may be stirred in the immersed state.
- the wetness of the tea leaves is not particularly limited, but for example, 0.1 to 5 times, preferably 0.3 to 3 times, more preferably 0.5 to 2 times the weight of water is added to the weight of the tea leaves 1. Used.
- tea leaves may be heated as a treatment before steam distillation. That is, the method of the present invention can include a step of heating tea leaves before the steam distillation treatment.
- the heat treatment of the tea leaves can be performed, for example, in a state where the tea leaves are immersed in water. When the tea leaves are immersed in water, the tea leaves may be stirred in the immersed state.
- water having a weight of 0.1 to 20 times, preferably 1 to 15 times, more preferably 3 to 10 times the weight of the tea leaves can be used.
- the temperature at which the tea leaves are heated (for example, the temperature of water) can be, for example, 20 to 100 ° C, preferably 30 to 80 ° C, more preferably 35 to 70 ° C, and the heating time of the tea leaves (for example,).
- the soaking time of tea leaves in water can be, for example, 10 minutes to 10 hours, preferably 30 minutes to 6 hours, more preferably 1 to 4 hours, and even more preferably 1.5 to 3 hours.
- tea leaves may be crushed before steam distillation.
- concentration of the obtained aromatic component can be increased.
- Heating the crushed tea leaves and then performing a steam distillation treatment is one of the preferred embodiments of the present invention.
- the crushing of the tea leaves is not particularly limited, but the size of the tea leaves after crushing can be, for example, 0.001 to 20 mm, preferably 0.01 to 10 mm, and more preferably 0.1 to 5 mm. ..
- tea leaves are distilled using a steam distillation method.
- the steam distillation method is a method in which steam is passed through a raw material (tea leaves) and the aromatic components distilled out with the steam are cooled and aggregated. Normal pressure steam distillation, reduced pressure steam distillation, gas-liquid multi-stage countercurrent contact distillation ( A method such as a spinning cone column) can be adopted. In the present invention, it is preferable to use the atmospheric steam distillation method. In steam distillation, a large amount of aroma is distilled off at the beginning of distillation, and then the amount of aroma is gradually reduced. The time point at which the distillation is completed can be appropriately set according to the amount of the target aromatic component, economic efficiency, and the like. Steam distillation of tea leaves can be carried out using a steam distillation apparatus known to those skilled in the art.
- the steam distillation of tea leaves is not particularly limited, but for example, a blow-in type steam distillation is performed.
- a blow-in type steam distillation steam is directly brought into contact with the raw material (tea leaves) placed in a container such as a basket, and the steam obtained through the raw material is recovered and cooled to produce a distillate. How to get it.
- the steam flow rate can be, for example, 1 to 40 kg / hr, preferably 5 to 30 kg / hr, and more preferably 7 to 20 kg / hr.
- the steam pressure in the case of performing the blow-in type steam distillation is, for example, 0.05 to 0.5 MPa, preferably 0.1 to 0.4 MPa, more preferably 0.15 to 0. It is 3 MPa.
- the distillation temperature in the case of performing the blow-in type steam distillation is, for example, 70 to 130 ° C., preferably 80 to 120 ° C., and more preferably 90 to 110 ° C. in the atmospheric pressure steam distillation method.
- boiling steam distillation may be performed.
- the boiling steam distillation is a method in which the raw material (tea leaves) is immersed in water and heated, and the generated steam is recovered and cooled to obtain a distillate.
- the raw material tea leaves are made into water having a weight of, for example, 0.1 to 20 times, preferably 1 to 15 times, more preferably 3 to 10 times the weight of the tea leaves. Soaked.
- the steam flow rate can be, for example, 5 to 50 kg / hr, preferably 10 to 40 kg / hr, and more preferably 15 to 30 kg / hr.
- the steam pressure in the case of performing the boiling type steam distillation is, for example, 0.05 to 0.5 MPa, preferably 0.1 to 0.4 MPa, more preferably 0.15 to 0. It is 3 MPa.
- the distillation temperature in the case of performing the boiling type steam distillation is not particularly limited in the atmospheric pressure steam distillation method, but is preferably 100 ° C.
- the distillate is recovered by steam distillation of tea leaves.
- a condensation treatment is carried out for distillate recovery, and the condensation can be carried out at a temperature of, for example, 30 ° C. or lower, preferably 25 ° C. or lower, and more preferably 20 ° C. or lower.
- the condensation treatment is not particularly limited, but can be performed using, for example, a cooling refrigerant, and antifreeze or the like can be used as the refrigerant.
- the temperature of the refrigerant can be, for example, 20 ° C. or lower, preferably 15 ° C. or lower, more preferably 10 ° C.
- the flow rate of the refrigerant during condensation is, for example, 10 to 70 L / min, preferably 15 to 50 L / min. Minutes, more preferably 20-40 L / min.
- the time for collecting the distillate can be appropriately set according to the purpose, but it is, for example, 5 minutes to 2 hours, preferably 10 minutes to 1 hour, and more preferably 15 to 45 minutes from the start of the distillate. is there.
- a tea aromatic composition having a ratio of the weight of the recovered distillate to the weight of the raw material of about 20 to 70% and a Brix value of less than 1% can be obtained by using the steam distillation method.
- the distillate obtained as described above is distilled and concentrated.
- a method can be adopted in which the distillate obtained from the tea leaves is put into a distillation pot, heated from the bottom to boil, and the aroma component is recovered together with the steam.
- both atmospheric distillation concentration and vacuum distillation concentration can be adopted.
- a vacuum distillation concentration method is preferably adopted. In the vacuum distillation concentration method, the temperature rise of the distillate can be suppressed, so that it is possible to prevent the thermal decomposition of the necessary aromatic components. Distillation and concentration of the tea leaf distillate can be carried out using a distillation apparatus known to those skilled in the art.
- the steam flow rate can be, for example, 0.1 to 80 kg / hr, preferably 1 to 60 kg / hr, and more preferably 3 to 40 kg / hr.
- the steam pressure for vacuum distillation concentration is, for example, 0.1 to 0.5 MPa, preferably 0.15 to 0.4 MPa, and more preferably 0.2 to 0.3 MPa.
- the distillation temperature for vacuum distillation concentration is, for example, 10 to 100 ° C, preferably 20 to 70 ° C, and more preferably 35 to 55 ° C.
- the degree of decompression in the case of vacuum distillation concentration is, for example, 0 to -0.101 MPa, preferably -0.050 to -0.099 MPa, more preferably -0.075 to -0.095 MPa in gauge pressure notation. can do.
- the steam flow rate can be, for example, 0.1 to 80 kg / hr, preferably 1 to 60 kg / hr, and more preferably 3 to 40 kg / hr.
- the steam pressure for atmospheric distillation concentration is, for example, 0.1 to 0.5 MPa, preferably 0.15 to 0.4 MPa, and more preferably 0.2 to 0.3 MPa.
- the distillation temperature at the time of atmospheric distillation concentration is not particularly limited, but is preferably 100 ° C.
- Distillation concentration like the above steam distillation, distills a large amount of aroma at the beginning of distillation, and then gradually decreases the amount of aroma distilled.
- the time point at which the distillation is completed can be appropriately set according to the amount of the target aromatic component, economic efficiency, etc., and the concentration ratio is determined at the time when the distillation is completed.
- the condensation treatment for collecting fractions in distillation concentration can be carried out, for example, at a temperature of 30 ° C. or lower, preferably 25 ° C. or lower, more preferably 20 ° C. or lower.
- the condensation treatment by distillation concentration is not particularly limited as in the above-mentioned condensation treatment by steam distillation, and can be carried out by using, for example, a cooling refrigerant, and antifreeze or the like can be used as the refrigerant.
- the temperature of the refrigerant can be, for example, 20 ° C. or lower, preferably 15 ° C. or lower, more preferably 10 ° C. or lower, and the flow rate of the refrigerant during condensation is, for example, 10 to 70 L / min, preferably 15 to 50 L / min. Minutes, more preferably 20-40 L / min.
- the recovery time of the distillate in the distillation concentration can be appropriately set according to the purpose, but from the start of the distillation, for example, 2 minutes to 1 hour, preferably 5 to 45 minutes, more preferably 10 to 30 minutes. Is.
- the concentrated distillate thus obtained can be used as a tea fragrance composition.
- an operation called salting out may be performed when performing distillation concentration (preferably vacuum distillation concentration).
- distillation concentration preferably vacuum distillation concentration
- the salting out treatment can be carried out by adding a salt to the distillate to be concentrated.
- the salting out treatment can be performed by putting salt into the distillation pot before or during the distillation concentration treatment, or the salt can be previously added to the distillate to be concentrated. Is added, and the salting-out treatment can be performed by distilling and concentrating the distillate containing the salt.
- the salt used in the salting out treatment is not particularly limited, and examples thereof include sodium chloride and the like.
- the amount of salt used in the salting out treatment is, for example, 0.01 to 10% by weight (w / w), preferably 0.05 to 6% by weight, based on the weight of the distillate before concentration. (W / w), more preferably 0.5 to 3% by weight (w / w).
- the method of the present invention can further include a step of performing activated carbon treatment.
- activated carbon means a porous substance containing carbon as a main component, which is produced from a carbon substance such as wood through an activation reaction at a high temperature.
- the activated carbon treatment may be carried out on a distillate obtained by steam-distilling tea leaves or on a distillate obtained by distilling and concentrating the tea leaves.
- the tea leaves are steam-distilled. It is preferable to carry out an activated carbon treatment on the distillate obtained as a result (that is, before distilling and concentrating the distillate).
- the form of activated carbon used is not limited, but in the present invention, powdered activated carbon is preferable.
- the average pore size of the powdered activated carbon is not particularly limited, but is, for example, 0.3 to 30 nm, preferably 0.5 to 20 nm, more preferably 1 to 15 nm, and further preferably 1 to 5 nm.
- the average pore size of the powdered activated carbon can be measured using a specific surface area / pore distribution measuring device known to those skilled in the art.
- the origin of the activated carbon is not particularly limited, and for example, it can be selected from wood-derived activated carbon, coconut shell-derived activated carbon, bamboo-derived activated carbon, rice husk-derived activated carbon, and the like, and only one of these activated carbons may be used. However, two or more types may be used in combination. In the present invention, wood-derived activated carbon and coconut shell-derived activated carbon are preferable, and wood-derived activated carbon is particularly preferable.
- the method for performing the activated carbon treatment is not particularly limited, but for example, in the case of using powdered activated carbon, the powdered activated carbon is added to the target distillate, and after an appropriate time, the present invention is performed using a filter or the like. A method of removing powdered activated carbon is adopted.
- the amount of the powdered activated carbon added is, for example, 10 to 1000 ppm (w / w), preferably 50 to 300 ppm (w / w), and more preferably 75 to 125 ppm (w / w) as the concentration with respect to the weight of the target distillate.
- the time for contacting the powdered activated carbon with the distillate can be, for example, 1 to 60 minutes, preferably 3 to 30 minutes, and more preferably 5 to 20 minutes. While the powdered activated carbon is in contact with the powdered activated carbon, a stirring operation or the like may be performed.
- the treatment temperature in the activated carbon treatment can be, for example, 1 to 30 ° C, preferably 2 to 20 ° C, and more preferably 3 to 10 ° C.
- the tea fragrance composition obtained by the above-mentioned production method of the present invention can be added as a food or drink, for example, to a beverage, and can enhance the excellent aroma of tea leaves in the beverage.
- another aspect of the present invention can be a method of enhancing or retaining the excellent aroma of tea leaves in the food or drink, and in the method, the step of adding the tea aromatic composition to the food or drink is performed. included.
- another aspect of the present invention is a method for producing a food or drink using the tea fragrance composition.
- Activated carbon treatment of distillate Each distillate obtained by steam distillation was treated with activated carbon. Specifically, 2 g of wood-derived powdered activated carbon (Osaka Gas Chemical, Shirasagi WP-Z) having an average pore diameter of 3 nm was added to 20 kg of each distillate, and the mixture was stirred at 200 rpm for 10 minutes. Next, activated carbon in the distillate was removed using filter paper (ADVANTEC, No. 2).
- the tea beverages to which the distillate was not added (tea beverage itself) and the tea beverages to which the distillate treated only with activated carbon (without concentration treatment) were added were designated as control samples 1 and 2, respectively.
- commercially available tea beverages (Suntory, Iemon) were used as the tea beverages.
- the test sample 1 related to atmospheric distillation concentration exceeded the control sample 2 in the green laver scent
- the test sample 2 related to the vacuum distillation concentration exceeded the control sample 2 in both the green laver scent and the flower scent. became. From these results, it was clarified that the aroma derived from tea leaves was enhanced by distilling and concentrating the tea leaf distillate obtained by steam distillation, and when vacuum distillation and concentration were performed, the tea leaves were concentrated regardless of the type of aroma. It was suggested that the derived scent could be enhanced.
- the concentration treatment it is usually considered that the quality of the scent does not change significantly only by increasing the concentration of each component, so it is unexpected that the quality of the scent is improved by the distillation concentration as described above. It was the result of.
- the measured concentrations of linalool and geraniol are as shown in FIG. 1, and as a result, 50 ° C. was the most effective for the extraction of linalool and geraniol.
- the measured concentrations of linalool and geraniol are as shown in FIG. 2, and as a result, it was found that both linalool and geraniol continued to increase up to 360 minutes. Based on this result, the heating time of the tea leaves was set to 120 minutes (2 hours).
- the concentrations of linalool and geraniol in the obtained distillates of the heat-treated mixture of tea leaves and the non-heat-treated mixture were measured by the same method as described above.
- the concentration of linalool was 14933 ppb and the concentration of geraniol was 12227 ppb for the heat-treated mixture of tea leaves.
- the concentration of linalool was 2071 ppb and the concentration of geraniol was 1710 ppb. From these results, it was suggested that a higher concentration of aroma components could be obtained by heating the tea leaves before steam distillation.
- the distillate obtained by steam distillation was further treated with activated carbon.
- activated carbon wood-derived powdered activated carbon (Osaka Gas Chemical, Shirasagi WP-Z) was added in an amount of 100 ppm (w / w) with respect to the weight of the distillate, and the mixture was stirred at 200 rpm for 10 minutes.
- activated carbon in the distillate was removed using filter paper (ADVANTEC, No. 2).
- the concentrations of linalool and geraniol in the distillate were measured according to the above method.
- steam distillation was performed without crushing the tea leaves, and the obtained distillate treated with activated carbon was prepared.
- the distillate treated with activated carbon was subjected to a sensory evaluation from the viewpoint of the strength to feel the aroma of green laver and the viewpoint that the unpleasant taste was removed, and the evaluation results were obtained as follows.
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Abstract
Description
(1)茶葉を水蒸気蒸留し、留出液を採取する工程、及び
得られた留出液を蒸留濃縮する工程、
を含む、茶芳香組成物の製造方法。
(2)蒸留濃縮が常圧蒸留濃縮又は減圧蒸留濃縮である、(1)に記載の方法。
(3)蒸留濃縮工程において塩析処理を行う、(1)又は(2)に記載の方法。
(4)水蒸気蒸留処理の前に、茶葉を加熱する工程をさらに含む、請求項(1)~(3)のいずれか1に記載の方法。
1-1.水蒸気蒸留による茶葉留出液の作製
(a)青海苔香留出液
市販の煎茶の茶葉12kgを計量し、これに水12kgを添加して茶葉を湿潤させた。合計24kgの湿潤茶葉を水蒸気蒸留釜のカゴ上にのせ、蒸気圧力0.2MPa、蒸気流量15kg/hrで90分間、吹き込み式の水蒸気蒸留を行った。ブライン温度3~5.5℃のコンデンサで凝集を行い、留出液を回収した。留出液の液量は21.2kgであった。この操作を3回行って合計63kgの青海苔香留出液を得た。
煎茶とは別の原料として市販の茎茶の茶葉15kgを計量し、これを100kgの水と混合して50℃で2時間保持し、茶葉の加熱処理を行った。次いで、茶葉を含んだ状態で処理後の溶液を水蒸気蒸留釜に投入し、蒸気圧力0.2MPa、蒸気流量20kg/hrで30分間、煮出し式の水蒸気蒸留を行った。ブライン温度5.5℃のコンデンサで凝集を行い、留出液を回収した。留出液の液量は8kgであった。この操作を8回行って合計64kgの花香留出液を得た。
水蒸気蒸留により得られた各留出液について活性炭処理を行った。具体的には、各留出液20kgに対して、平均細孔径3nmの木由来粉末活性炭(大阪ガスケミカル、白鷺WP-Z)を2g添加し、200rpmで10分間攪拌した。次いで、ろ紙(ADVANTEC、No.2)を用いて留出液中の活性炭を除去した。
(a)常圧蒸留濃縮
活性炭処理を行った上記2種類の留出液について、それぞれ20kgを蒸留釜に投入し、さらに塩析処理を行うために塩化ナトリウム(三浦工業、エコソルト)を0.2kg添加した。これを常圧下、15kg/hrの蒸気流量で加熱をして留出液の液温を100℃まで上昇させた。常圧蒸留濃縮による留出液の回収部分は、ブラインを入口温度3.5℃及び31L/分の条件で循環させたコンデンサで冷却した。常圧蒸留濃縮による留出液を確認した直後から蒸気流量を5kg/hrに低下させ、それから20分間留出を行って、1.0kgの留出液を回収した(20倍濃縮)。
活性炭処理を行った上記2種類の留出液について、それぞれ20kgを蒸留釜に投入し、さら塩析処理を行うために塩化ナトリウム(三浦工業、エコソルト)を0.2kg添加した。次いで、真空ポンプを用いて-0.09MPaまで蒸留釜の系内を減圧した。これを15kg/hrの蒸気流量で加熱をして留出液の液温を40℃まで上昇させた。減圧蒸留濃縮による留出液の回収部分は、ブラインを入口温度3.5℃及び31L/分の条件で循環させたコンデンサで冷却した。減圧蒸留濃縮による留出液を確認した直後から蒸気流量を5kg/hrに低下させし、それから24分間留出を行って、1.0kgの留出液を回収した(20倍濃縮)。
活性炭処理を行った上記2種類の留出液について、膜濃縮装置(Alfa Laval、LabStak M20)及び逆浸透膜(RO膜)(NaCl除去率99.5%、GE、Flat Sheet AG)を用いて膜濃縮を行った。具体的には、活性炭処理を行った留出液をそれぞれ20kg計量し、冷水コンデンサを用いて液温を20℃未満に維持しながら、入口圧力を2MPaとし、留出液循環流速を1.4L/分として膜濃縮を行った。膜濃縮は、留出液の液量が1kg(20倍濃縮)になるまで行い、青海苔香留出液では99分間、花香留出液では103分間の時間を要した。
活性炭処理を行った上記2種類の留出液について、凍結濃縮を行った。具体的には、活性炭処理を行った留出液をそれぞれ60mL計量して容器に充填し、-80℃で24時間静置して凍結させた。その後、吸引度0.11mBar及びトラップ温度-88℃の条件で凍結乾燥を行い、氷を完全に昇華させた。
上記の通り常圧蒸留濃縮、減圧蒸留濃縮、及び膜濃縮を行った水蒸気蒸留留出液の濃縮物をそれぞれ10mL取り出し、精製水で200mLにメスアップして希釈率20倍の希釈液を調製した。当該希釈液を30g取り出し、茶飲料270gに添加して、下表に示した通り試験サンプル1~3を調製した。水蒸気蒸留留出液を凍結濃縮したものについては、凍結濃縮物(固体)に対して精製水60mLを添加して凍結濃縮物の溶解液を調製し、当該溶解液を30g取り出し、茶飲料270gに添加して試験サンプル4を調製した。留出液を添加していない茶飲料(茶飲料そのもの)、及び活性炭処理のみを行った留出液(濃縮処理なし)を添加した茶飲料を、それぞれ対照サンプル1及び2とした。本試験において茶飲料は、市販の茶飲料(サントリー、伊右衛門)を使用した。
◎:平均点が3.0より大きい
○:平均点が2.5より大きく3.0以下
△:平均点が2.0より大きく2.5以下
×:平均点が2.0以下
以下に評価結果を示す。
2-1.加熱温度の検討
市販の茎茶の茶葉50g及び蒸留水500mLをバイアル瓶に投入し、瓶を密封した状態で25℃、50℃、又は90℃の温度で1時間、茶葉抽出液を採取した。得られた茶葉抽出液について、下記の通り抽出液中のリナロール及びゲラニオールの濃度を測定した。
インキュベーション:60℃、15分
シリンジ:温度:70℃、注入後洗浄:90秒
ヘッドスペース注入:250μl/秒で5000μl
カラム1:MXT-5(微極性 10m、180μm ID、0.4μm)
カラム2:MXT-WAX(高極性 10m、180μm ID、0.4μm)
キャリアガス流量:水素 1.6mL/min
水素炎イオン化検出器(FID)温度:260℃
インジェクター温度:200℃
オーブン温度:40℃(5秒)~1.5℃/秒~250℃(90秒)
注入時間:125秒
トラップ温度:吸着50℃、脱離240℃
トラップ時間:吸着130秒、プレ加熱35秒
次に、抽出温度を50℃に設定して、市販の茎茶の茶葉50g及び蒸留水500mLをバイアル瓶に投入し、瓶を密封した状態で20分間、60分間、120分間、又は360分間、茶葉抽出液を採取した。得られた茶葉抽出液について、上記と同様にして抽出液中のリナロール及びゲラニオールの濃度を測定した。
市販の茎茶の茶葉15kgと水100kgとの混合物を作製し、50℃で2時間保持して茶葉の加熱処理を行った混合物と、加熱処理を行わなかった混合物とを準備した。各種混合物を水蒸気蒸留釜に投入し、蒸気圧力0.25MPa、蒸気流量20kg/hr、蒸気温度100℃(常圧)の条件で煮出し式の水蒸気蒸留を行った。冷却冷媒温度を往4℃及び復6℃とし、30L/分の冷媒流量で凝集を行い、留出液を回収した。留出液の回収時間は、留出が開始してから30分間とし、回収された留出液の液量は8kgであった。この操作を10回行って合計80kgの留出液を得た。
市販の茎茶の茶葉を電動コーヒーミル(ハイカットミル、61005、カリタ)を用いて粉砕した(ダイヤル2)。
上記と同様の方法で市販の煎茶の茶葉を水蒸気蒸留して、青海苔香を有する留出液を採取した。得られた留出液に対して、下表に示した通り素材及び平均細孔径の異なる3種類の粉末活性炭を、10ppm、100ppm、又は1000ppmの濃度となるよう添加した。粉末活性炭の添加後、25℃で10分間撹拌処理を行い、次いでろ紙(ADVANTEC、No.2)を用いて留出液中の活性炭を除去した。
Claims (4)
- 茶葉を水蒸気蒸留し、留出液を採取する工程、及び
得られた留出液を蒸留濃縮する工程、
を含む、茶芳香組成物の製造方法。 - 蒸留濃縮が常圧蒸留濃縮又は減圧蒸留濃縮である、請求項1に記載の方法。
- 蒸留濃縮工程において塩析処理を行う、請求項1又は2に記載の方法。
- 水蒸気蒸留処理の前に、茶葉を加熱する工程をさらに含む、請求項1~3のいずれか1項に記載の方法。
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CN202080022362.4A CN113645849A (zh) | 2019-03-29 | 2020-03-27 | 茶芳香组合物的制造方法 |
EP20783740.2A EP3949745A4 (en) | 2019-03-29 | 2020-03-27 | PROCESS FOR PREPARING A TEA FLAVOR COMPOSITION |
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