JP2003199495A - Tea beverage and method of production for the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide tea beverage with low precipitation and excellent in flavor. <P>SOLUTION: The tea beverage is obtained by the following steps; an extraction step obtaining the extract solution from tea, a step removing the residual tea leaves of the extraction by centrifugal filtration, multiple filtrating steps for filtration of the liquid obtained by the centrifugal filtration, and the multiple filtrating steps comprises a preliminary surface filtration step using a filter paper or a filter cloth and a later filtration step filtrating substance with particle size ≤1 μm contained in the extraction liquid by utilizing a multi-layer filtration system. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tea beverage and a method for producing the same, and more specifically, teas obtained by filtering components of a tea extract extracted from tea leaves, which precipitate and precipitate with time. It relates to a beverage and a filtering method for producing the same.

[0002]

2. Description of the Related Art Tea has been a well-established beverage in Japan since ancient times and has been widely popular. Recently, it has been sold as a soft drink filled in containers such as cans and PET bottles, and is sold to young people. But it is spreading rapidly.

As the tea leaves used, green tea, oolong tea, etc. are often favoured, but in addition to this, all teas such as black tea, jasmine tea, and Pu'er tea are included. In producing tea beverages such as green tea and oolong tea, the extract obtained by immersing tea leaves in water or hot water is filtered to enhance transparency. However, depending on the filtration method, minute insoluble residues and catechin, tannin, etc. contained in the beverage may aggregate and precipitate over time, resulting in turbidity. The precipitate itself does not affect the flavor of the beverage, but in recent years, transparent containers such as PET bottles have been used in many beverage products, which may cause unnecessary discomfort to consumers.

[0004] Therefore, conventionally, after the extract is filtered by a general filtration means such as centrifugation, microfiltration such as diatomaceous earth filtration is carried out to remove the component causing the precipitation with time beforehand. Was.

[0005]

However, although the occurrence of turbidity over time no longer occurs, it is clear from a sensory test by panelists that the problem that the original taste and mellowness of tea is faint occurs. became.

[0006] The present invention provides a tea beverage that does not substantially become cloudy over time while maintaining the above-mentioned umami and mellowness necessary for tea beverages and optimizes the filtration of the tea extract. It aims at providing the manufacturing method of the tea drink which can improve the disappearance of umami and mellowness.

[0007]

The present invention is a method for solving the above-mentioned conventional problems, and is an improvement of the process for filtering a tea extract in the process for producing a tea beverage.

First, the present invention relates to a tea extract,
(1) Stainless steel mesh (200 mesh) filtration, (2) Centrifuge filtration, (3) After performing the above (2), depth (layer filtration) filtration method capable of further filtering up to about 1 μm Turbidity of the green tea extract for each of the four filtration methods: filtering with a filter (eg, cartridge filter), (4) performing the above (2), and then performing microfiltration (silicone earth filtration). Degree (absorbance) and turbidity with time at room temperature were tested. In addition, about the above (1) filtration, about 70μ
A component having a size of about m is removed, and in the filtration of (2), a component having a size of about 10 μm is removed. Also,
In the method of (4), a component of about 0.5 μm can be removed.

In this test, 10 g of green tea was used at 60 ° C. for 300 m
It was extracted with 1 l of hot water, the tea grains were removed by net filtration, and each filtration was tried using the extract cooled to room temperature.
Formulated into ml product solution. Then, the glass bottle was heat-filled, sterilized by an autoclave, and left at room temperature. The turbidity was measured by examining the absorbance of the product solution immediately after production at 700 nm, and the precipitation was observed for 1 month or 2 months.

Table 1 shows the test results.

[0011]

[Table 1] As shown in Table 1, in the case of the above (2), the absorbance at 700 nm is 0.06 to 0.10, whereas when the filtration method of the above (3) is performed, the absorbance at 700 nm is 0.01 to 0.03. It was By the way, when the diatomaceous earth was filtered, the absorbance at 700 nm was 0.001 to 0.009.

The wavelength of 700 nm is used by 7
This is because the wavelength region of 00 to 750 nm is infrared light and can act on the turbid component without being affected by the color of the solution.

As can be seen from the results in Table 1, the above (1)
The product solution obtained by the filtration of No. 2 has a large absorbance value and a large amount of precipitation over time, and is not suitable as a product. Further, the product solution obtained by the filtration method of (2) also has a slightly high absorbance, and the precipitation state over time is slightly large after 2 months, which is also unsuitable as a product.

On the other hand, when the filtration method of (3) and the filtration method of (4) are used, the absorbance is extremely small and there is almost no precipitation over time, and the product is sufficiently satisfactory.

Next, a sensory evaluation test was conducted on the product liquid obtained by each filtration method.

In the test, as in the above test, 10 g of sencha was extracted with 300 ml of hot water at 60 ° C., filtered through a net, and then filtered using an extract cooled to room temperature, and finally 1
Formulated to 000 ml of product liquid. Then, the cans were heat-filled, sterilized by an autoclave, and one week later, sensory evaluation was conducted by 10 panelists. Table 2 shows the results of this sensory test.

[0017]

[Table 2] According to the above test results, the filtration methods of (1) to (3) have higher sensory evaluations than the filtration method of (4).
In the extract sample obtained by performing filtration of about μm,
It was found that the taste and mellow green tea feeling were not different from those of the sample that had been subjected to stainless 200 mesh filtration and centrifugal filtration, that is, the sample that had not been subjected to microfiltration.

From the above survey results, it is possible to obtain the true flavor of tea by filtering the tea extract (the one from which tea grains have been removed and centrifugal separation filtration has been carried out) through a filtering means for filtering the contained substances up to about 1 μm. It was confirmed that it is possible to obtain a tea beverage that does not impair the mellowness and does not cause turbidity over time. The turbidity of the tea beverage obtained by 1 μ filtration had an absorbance at 700 nm of 0.01 to 0.03, and it was confirmed that tea having such an absorbance does not cause turbidity over time. Therefore, it can be said that the filtration according to the above (3) (0.01 to 0.03 at 700 nm absorbance) is a filtration method capable of suppressing the occurrence of precipitation and obtaining a tea beverage excellent in flavor. In other words, 700
It can be said that a tea beverage having an nm absorbance of 0.01 to 0.03 is an excellent tea beverage from the viewpoint of turbidity and precipitation over time, and also in terms of flavor.

Next, the filtration step for obtaining a tea beverage having an absorbance at 700 nm of 0.01 to 0.03 from the tea extract will be described. As described above, the absorbance at 700 nm was 0.
In order to obtain a tea beverage of 01 to 0.03, it is possible to obtain it by filtering components up to about 1 μm, but even if the tea extract is tried to be filtered all at once with a filter medium capable of filtering up to about 1 μm. Continuous production is not possible because the filter media will soon become clogged.

Therefore, in the present invention, an optimum filtration means is combined and a filter medium for finally filtering the components up to about 1 μm is used, and the absorbance at 700 nm is 0.0.
1 to 0.03 is realized.

In the present invention, as a method for achieving this filtration, a multi-stage filtration means is used, a surface filtration means with a filter paper or a filter cloth is used in the former stage, and a depth (layer) which enables filtration up to about 1 μ in the latter stage. This can be achieved by using a multi-stage filtration means that is at least configured with a filtration type filtration means.

The depth (layer) filtration system is shown in FIG.
As shown in (A), filtration is performed by the surface of the filter medium and the mesh in the filter medium layer, and has a wider filtration area than a surface filtration filter medium such as a filter paper or a filter cloth. Most of this kind of filter media have a coarse mesh size on the surface of the filter media, and the mesh size is gradually reduced in the depth direction of the filter media layer.

The filter material of the surface filtration system is shown in FIG.
As shown in Fig. 2, the filtration is performed with the mesh on the surface of the filter medium, and when the filtration material is deposited on the surface, the back pressure increases, the size of the mesh increases, and the filtration performance of fine components decreases. (A component with a size of about 5 μm can be sufficiently filtered). Therefore, in order to continue the filtration of the fine component of about 1 μm for a long time, it is preferable to use the filter material of the layer filtration method together.

As to the degree of filtration of the present invention, as shown in Table 1 above, the precipitation after one month and after two months was at a level of "none" to "no" at the time of diatomaceous earth filtration. In comparison, it is slightly turbid, and is difficult to identify when it is in a container such as a plastic bottle.

As described above, the above problems can be solved by a tea beverage having an absorbance at 700 nm of 0.01 to 0.03 obtained by filtering an extract of tea leaves.

Further, it is possible to obtain a tea beverage having the above-mentioned absorbance by adopting a filtering means for filtering a substance having a size of up to about 1 micron.

The above tea beverage is obtained by removing tea grains from an extract extracted from tea leaves and centrifuging and filtering, and then filtering substances contained in the extract up to about 1 micron in size. It can be obtained by manufacturing using the extracted liquid.

Further, an extraction step for obtaining the extract from tea leaves, a step of removing the tea grains and centrifugal filtration of the extract, and a multi-step filtration step of filtering the extract subjected to centrifugal filtration The multi-step filtration step comprises a pre-stage surface filtration step using a filter paper or a filter cloth, and a post-stage filtration step of a layer filtration system for filtering substances contained in the extract up to about 1 micron in size. The tea beverage of the present invention can be manufactured in a continuous process by the method for manufacturing a tea beverage.

[0029]

BEST MODE FOR CARRYING OUT THE INVENTION Next, an embodiment of the method for producing a tea beverage of the present invention will be described with reference to the process chart of FIG.

[Tea Extraction] First, 10 g of green tea is mixed at 60 ° C. for 3 days.
Extract with 00 ml of hot water (first step).

[Removal of Tea Grains] Next, the tea grains are removed by mesh filtration using a mesh screen or the like (second step).

[Cooling] Next, the temperature is rapidly cooled to 20 ° C. to 30 ° C. (third step).

[Centrifugation] Next, the cooled tea extract is subjected to a turbid component (about 10 μm) with a centrifuge.
components (μm or more) are removed (fourth step).

[Filtration with a filter cloth] Next, as the first filtration, surface filtration with a filter cloth is performed to filter components up to about 1 to 5 μm (fifth step).

[Filtration with Filter Paper] Next, as the second stage filtration, surface filtration with filter paper is performed to remove turbid components up to about 1 to 3 μm (sixth step).

[Depth (layer) filtration] Next, as the third stage filtration, about 1 μm was obtained by a Cartridge filter which is a kind of layer (depth) filtration method using a plastic film.
Turbid components up to m are removed (7th step).

[Preparation] Next, the extract from which the turbid components have been removed is added with an antioxidant and the like as in the case of the product to adjust the concentration,
It was mixed to finally obtain 1000 ml of green tea beverage (No. 8).
Process).

The tea beverage obtained according to the present embodiment has already been used as a sample using the 1 μm cartridge filter shown in Tables 1 and 2, and as shown in Tables 1 and 2, Centrifugal filtration and blended sample as it is, and stainless steel 200 mesh screen filtration (filtration of turbid components of about 70 μm) was performed instead of centrifugal filtration, and even when compared to the blended sample, turbidity and precipitation over time The situation is excellent, and the sensory evaluation is highly evaluated.

As described above, in the present embodiment, the absorbance at 700 nm is 0.0 by combining the centrifugal separator, the pre-stage filtration consisting of filter cloth filtration and filter paper filtration, and the post-stage filtration by the cartridge filter (1 μm).
It becomes possible to manufacture tea beverages of 1 to 0.03 in a continuous process.

The order of the filter cloth filtration and the filter paper filtration can be exchanged.

EXAMPLES Below, examples of specific manufacturing processes adopted in a plurality of manufacturing factories applied to the tea beverage manufacturing factories of the present invention will be shown. (Example 1) Kneader (tea extraction)-> Separation screen-> 40 mesh strainer->Cooling->Centrifugation-> Filter cloth filtration-> Filter paper filtration-> Cartridge filter (Product name: Polyproclean (manufactured by Cuno Co., Ltd.)-> Preparation tank (Example) 2) Kneader (tea extraction) → Separation screen → 40 mesh strainer → Cooling → Centrifugation → Filter paper filtration → Filter cloth filtration → Cartridge filter (Product name: Polyproclean (manufactured by Cuno Co., Ltd.) → Mixing tank Each of the tea beverages obtained in the production process of No. 2 had excellent quality regarding the turbidity, the precipitation state over time, and the flavor shown in Tables 1 and 2 as “1 μm cartridge filter”.

The cartridge filter (product name: polyproclean) used here is composed of a hollow cylindrical filter medium in which various types of polypropylene nonwoven fabrics having different filtration characteristics are laminated, and the nonwoven fabric layer is formed from the cylindrical surface. The filtrate obtained after passing through is output to the hollow portion.

[0042]

EFFECTS OF THE INVENTION As is clear from the above description, according to the method for producing a tea beverage of the present invention, it is possible to obtain a tea beverage having less flavor and excellent flavor. Then, the obtained tea beverage can be provided as an excellent quality product that can satisfy the customer's requirements.

[Brief description of drawings]

FIG. 1 is a diagram illustrating a filtering material and a filtering mechanism.
(A) is an explanatory view of a depth filter, (B) is an explanatory view of a surface filtration filter.

FIG. 2 is a diagram showing a process chart of a method for producing a tea beverage according to the present invention.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Tsuyoshi Inoue             5-1-1 Midorigaoka, Atsugi City, Kanagawa Prefecture             Beverage Development Laboratory Co., Ltd.             Within F term (reference) 4B027 FB13 FC02 FC05 FE08 FP74                       FP85

Claims (4)

[Claims] 1. 700 obtained by filtering an extract of tea leaves
A tea drink with an absorbance of 0.01 to 0.03 at nm. 2. A tea beverage according to claim 1 obtained by filtration means for filtering substances up to about 1 micron in size. 3. An extract obtained by extracting tea grains from an extract extracted from tea leaves, centrifuging and filtering, and then filtering substances contained in the extract up to about 1 micron in size. A method for producing a tea beverage, which comprises mixing. 4. An extraction step for obtaining an extract of tea leaves, a step of separating and removing tea grains and insoluble residues from the extract, and a plurality of steps of filtering the extract from which tea grains and insoluble residues have been separated and removed. The multi-stage filtration process includes a pre-stage surface filtration process using a filter paper or a filter cloth and a post-stage filtration process of a layer filtration system for filtering substances contained in the extract up to about 1 micron in size. A method for producing a tea beverage comprising: