JP3590028B2 - Semi-fermented tea or fermented tea beverage with high catechin content - Google Patents

Description

【００３９】
【発明の効果】
本発明によればカテキン濃度が高く、風味が良好で、かつ殺菌時の本来の香りの消失や異臭もなく、雑味、苦味も軽減された飲料が得られる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a semi-fermented tea or a fermented tea beverage containing catechins at a high concentration and having a good flavor.
[0002]
[Prior art]
It is known that catechins contained in tea have a cholesterol increase inhibitory action (Japanese Patent No. 1620943), an α-amylase activity inhibitory action (Japanese Patent No. 3018013), and the like. In order to obtain such physiological effects of catechins by drinking tea, it is necessary for adults to drink 4 to 5 cups of tea per day (Food Industry, 35 (14), 26-30, 1992). ). Therefore, development of a catechin high-concentration beverage capable of easily ingesting a large amount of catechins has been desired.
[0003]
To mix catechins at a high concentration, there is a method using an extract of green tea leaves containing a large amount of catechins. Means of further extracting and using the extract of catechins from green tea leaves have been proposed. The concentrate of the tea extract is obtained by, for example, concentrating an extract obtained by extracting tea leaves with hot water or a water-soluble organic solvent, and is described in, for example, JP-A-59-219384, JP-A-4-20589, and JP-A-4-20589. It can be prepared by methods described in JP-A-5-260907 and JP-A-5-306279. Examples of commercially available products include "Polyphenon", Tokyo Techno Foods Co., Ltd., "Theafran", ITO EN Co., Ltd., and "Sanphenon", Taiyo Chemical Co., Ltd. These tea extract concentrates are roughly classified into two types. One is a concentrate obtained by directly concentrating or spray-drying the tea extract, and the composition in the solid content is similar to that of the green tea leaf extract. The other is obtained by purifying the concentrate of these extracts by solvent extraction or using an adsorbent, and is presumed to be mainly composed of catechins and their condensates and polymers in terms of composition.
[0004]
There are several problems with increasing the catechin content of beverages using concentrates of these extracts. One is that when an unrefined tea extract concentrate is used, when the beverage is sterilized, the original aroma derived from the extract concentrate disappears and "off-flavor" is generated. Further, when trying to increase the content of catechins in beverages other than green tea, "flavor of green tea" is simultaneously brought about, and the taste of the beverage is uncomfortable. When trying to easily ingest a large amount of catechins, it is not preferable that the type of beverage is limited. To avoid these problems, there is a method using the above-mentioned purified catechins. However, these purified products are generally expensive, and there is a problem that a drink that can ingest a large amount of catechins cannot be obtained at low cost.
[0005]
[Problems to be solved by the invention]
It is an object of the present invention to provide a beverage having a high concentration of catechins, without impairing the flavor derived from the original beverage, without losing the original aroma associated with sterilization derived from the green tea extract, and having no off-flavor. To provide.
[0006]
[Means for Solving the Problems]
The present inventor blends a polyphenol solution obtained by extracting a green tea leaf with water at a temperature of 10 ° C. or less with warm water at a temperature of 50 ° C. or more into semi-fermented tea or fermented tea. It has been found that a beverage with a high catechin content and a good flavor can be obtained without disappearance of odor, generation of an off-flavor or imparting green tea flavor.
[0007]
That is, the present invention provides the following components (A) and (B):
(A) a polyphenol solution obtained by extracting green tea leaves with water at -5 to 9 ° C and extracting an extraction residue with warm water at 50 to 100 ° C ;
(B) semi-fermented tea extract or fermented tea extract,
And a packaged beverage containing 0.092 to 0.5% by weight of a non-polymer catechin .
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Green tea leaves used for extracting the polyphenol solution (A) used in the present invention include Camellia sp. sinensis, C.I. green tea, bancha, gyokuro, tencha, potted tea, etc., produced from tea leaves obtained from assamica and Yabutaki seeds or hybrids thereof.
[0009]
In the present invention, pretreatment of green tea leaves is extracted by bringing cold water of less than 10 ° C. into contact with the green tea leaves. When extraction is performed with water at a temperature of 10 ° C. or higher, the elution of highly hydrophilic components in catechins becomes remarkable, and the amount of polyphenols obtained by extraction from extraction residues is significantly reduced. In addition, although the reason is not clear, the obtained polyphenol itself has a strong bitter taste, and it becomes difficult to mix catechins in various beverages at a high concentration. In addition, extraction with water at a temperature lower than -5 ° C makes it difficult to prevent freezing and increases energy consumption. The water temperature of the pretreatment is preferably from -5 to 9C, more preferably from -5 to 8C, and particularly preferably from -5 to 5C.
[0010]
The amount of water used for extraction in the pretreatment is preferably 5 to 100 times, more preferably 5 to 40 times the weight of green tea leaves. The extraction time depends on the extraction method and the scale at the time of extraction, but is preferably about 1 to 120 minutes, more preferably 1 to 100 minutes, and still more preferably 1 to 80 minutes. Water to be used may be any of tap water, distilled water, ion-exchanged water, etc., but ion-exchanged water is preferred from the viewpoint of taste.
[0011]
The extraction method of the pretreatment can be performed by a conventional method such as stirring extraction, countercurrent extraction, or tea-bag-like extraction. In particular, a method in which tea leaves are filled in a column and cold water is passed through the column has a high working efficiency when a plurality of extractions are performed. In addition, an organic acid or organic acid salt such as sodium ascorbate, which exhibits a freezing point depressing action such as polyols and salts, may be added to water at the time of extraction. Further, a method of extracting under a so-called non-oxidizing atmosphere while removing dissolved oxygen by bubbling deaeration or passing an inert gas such as nitrogen gas may be used. The pH of the water used for the pretreatment is preferably from 3 to 7, particularly preferably from 4 to 7.
[0012]
Green tea leaves, which are residues obtained by this pretreatment extraction, are separated from the pretreatment extract and applied to polyphenol extraction.
[0013]
The polyphenol solution (A) is obtained by extracting from the extraction residue with warm water of 50 ° C. or higher. Extraction with warm water of less than 50 ° C. is not preferable in that the extraction efficiency of catechins is not sufficient, and that the resulting beverage containing the polyphenol has an unpleasant odor prevention and a green tea flavor prevention during sterilization. An organic acid or organic acid salt such as sodium ascorbate, a pH adjuster, and the like may be added to the extract. Further, the pH of the extract is preferably from 3 to 7, particularly preferably from 4 to 7.
[0014]
Here, the main components extracted in the extraction are catechins, and it is preferable to select the extraction temperature according to the composition of the target catechins. Extraction at 60 to 100 ° C is preferable from the viewpoint of extraction efficiency, and 70 to 100 ° C is more preferable.
[0015]
The amount of water used for the extraction is preferably 5 to 40 times, more preferably 5 to 25 times the dry weight of the extraction residue. Although the extraction time depends on the extraction method and the scale at the time of extraction, it is preferably 1 to 60 minutes, more preferably 1 to 40 minutes, and still more preferably 1 to 60 minutes, for the purpose of suppressing the generation of unpleasant taste and the like due to high temperature extraction. 30 minutes. In addition, as the extraction method, the same method as the extraction in the preprocessing can be adopted.
[0016]
Immediately after extraction, the polyphenol solution (A) thus obtained preferably contains 0.01 to 4% by weight, more preferably 0.01 to 2% by weight, particularly preferably 0.1 to 2% by weight, of the non-polymerized catechins.
In the present invention, the non-polymerized catechins include catechins, gallocatechin, catechin gallate, non-epitopic catechins such as gallocatechin gallate and epicatechins, epigallocatechin, epicatechin gallate, and epi-catechins such as epigallocatechin gallate. It is also a collective term. Further, the content of gallic acid ester (gallate content) in the non-polymerized catechins is preferably 45 to 65% by weight, more preferably 45 to 60% by weight, and particularly preferably 45 to 57% by weight. Here, the gallate body ratio is a value obtained by dividing the total amount of catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate by the total amount of the above eight catechins.
[0017]
The obtained polyphenol solution (A) may be used for beverage production as it is or after purification treatment such as filtration, or these may be subjected to concentration or sterilization treatment such as spray drying, freeze drying, and film concentration. After performing, it may be provided for blending into a beverage or the like.
[0018]
As the semi-fermented tea extract or the fermented tea extract (B) used in the present invention, oolong tea, black tea, Pual tea and the like are preferable, and oolong tea and black tea are particularly preferable.
[0019]
The increase in bitterness and astringency due to the high concentration of catechins contained in the polyphenol solution (A) is compatible with the flavor of semi-fermented tea and fermented tea, and makes it possible to produce a beverage in which a large amount of catechins can be easily taken. . That is, by blending the polyphenol solution (A), it is possible to produce various high-concentration catechin-containing beverages that suppress the generation of off-flavors during heating and enhance the oolong tea and black tea sensations such as oolong tea and black tea. Become.
[0020]
By blending the polyphenol solution (A) described above, the beverage of the present invention contains 0.092 to 0.5% by weight of catechins which are non-polymeric and dissolved in water, more preferably 0.1% by weight. It is preferably present in an amount of from 0.4 to 0.4% by weight, especially from 0.1 to 0.3% by weight, especially from 0.14 to 0.3% by weight. When it is in this range, a large amount of catechins can be easily ingested from the viewpoint of taste and the amount of drink. The beverage of the present invention has a gallate content (gallate content) of catechin in the non-polymerized catechins of 45 to 65% by weight, more preferably 45 to 60% by weight, particularly 45 to 57% in terms of bitterness prevention and physiological effect. % By weight is preferred.
[0021]
In the beverage of the present invention, in addition to components derived from tea, antioxidants, flavors, various esters, organic acids, organic acid salts, inorganic acids, inorganic acid salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings Additives such as sweeteners, sweeteners, bitterness adjusters, acidulants, pH adjusters, and quality stabilizers may be used alone or in combination.
[0022]
For example, sweeteners include sugar, glucose, fructose, isomerized liquid sugar, glycyrrhizin, stevia, aspartame, sucralose, fructooligosaccharide, and galactooligosaccharide. Examples of the bitterness regulator include cyclic dextrins represented by cyclodextrins. As the cyclic dextrin, α-, β-, γ-cyclodextrin and branched α-, β-, γ-cyclodextrin can be used. The cyclic dextrin may be contained in the beverage of the present invention in an amount of 0.05 to 0.5% by weight, more preferably 0.05 to 0.4% by weight. Examples of the acidulant include juice extracted from natural components, citric acid, tartaric acid, malic acid, lactic acid, fumaric acid, and phosphoric acid. Phosphoric acid, disodium phosphate, sodium metaphosphate, sodium polyphosphate and the like as inorganic acids and inorganic acid salts, and citric acid, succinic acid, itaconic acid, malic acid and sodium citrate as organic acids and organic acid salts And the like.
[0023]
Further, ascorbic acid or a salt thereof as an antioxidant can be added to the beverage of the present invention in or after the extraction step. The concentration of ascorbic acid or a salt thereof in the beverage is preferably 0.01 to 0.2% by weight, more preferably 0.02 to 0.15% by weight, and still more preferably 0.1 to 0.2% by weight from the viewpoint of antioxidant effect and taste. 03-0.1% by weight.
[0024]
The beverage of the present invention is preferably a packaged beverage, and the container used is a composite container composed of a polyethylene terephthalate-based molded container (a so-called PET bottle), a metal can, a metal foil or a plastic film as in the case of ordinary beverages. Paper containers, bottles and the like. Here, the packaged beverage means a beverage that can be drunk without dilution.
[0025]
In the case of a packaged beverage, for example, when it can be sterilized by heating after filling in a container such as a metal can, it is manufactured under sterilization conditions specified by the Food Sanitation Law such as retort sterilization. For PET bottles and paper containers that cannot be sterilized by retort, sterilization conditions equivalent to those described above in advance, for example, after sterilizing at a high temperature for a short time with a plate heat exchanger, etc., cool to a certain temperature and fill the container. The method is adopted. Further, another component may be blended and filled in the filled container under aseptic conditions.
[0026]
【Example】
Measurement of catechins Using a high-performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation, the beverage filtered through a filter (0.8 μm) is packed with an octadecyl group-introduced liquid chromatograph L-Column TM ODS (4.6 mmΦ × 250 mm: manufactured by Chemicals Evaluation and Research Institute) was mounted, and the column temperature was 35 ° C. by a gradient method. The mobile phase A liquid was a distilled aqueous solution containing 0.1 mol / L of acetic acid, and the liquid B was an acetonitrile solution containing 0.1 mol / L of acetic acid. The injection amount of the sample was 20 μL, and the wavelength of the UV detector was 280 nm. .
[0027]
Example 1
100 g of green tea leaves were packed into an extraction column having an inner diameter of 7 cm and a height of 40 cm, and 1500 mL of 0 ° C. cold water was circulated at 500 mL per minute for 10 minutes by a pump to perform pretreatment of the tea leaves. After removing the circulating liquid, extraction was performed by circulating 1500 mL of 70 ° C. hot water at 500 mL per minute for 20 minutes. After the extraction, 1357 mL of the extract was collected and rapidly cooled with ice water to obtain a polyphenol solution. The catechin concentration in the polyphenol solution was 474 mg / 100 mL.
[0028]
100 g of oolong tea leaves (colored seeds) were added to 3000 mL of warm water at 90 ° C., and extraction was performed for 5 minutes with stirring. After the extract was cooled with ice water, it was filtered with two filter papers and two sheets. 2631 g of the extract was obtained. The concentration of polyphenols in the extract obtained by the tartaric acid-iron method was 285 mg / 100 mL. This was used as the oolong tea extract.
[0029]
210 g of oolong tea extract, 212 g of polyphenol solution, 2.88 g of β-cyclodextrin, 0.8 g of ascorbic acid, 300 g of ion-exchanged water, pH 6.2 with a 5% aqueous solution of sodium bicarbonate, and further ion-exchanged water are added. 800 g. This was filled in a can and sterilized at 121 ° C. for 20 minutes to obtain the beverage of Example 1. The catechin concentration in the beverage was 144 mg / 100 mL.
[0030]
Example 2
According to Table 1, a polyphenol solution was obtained in the same manner as in Example 1.
100 g of black tea leaves (darjeeling) was added to 3000 mL of warm water at 60 ° C., and extraction was performed for 3 minutes with stirring. After the extract was cooled with ice water, it was filtered with two filter papers and two sheets. 2629 g of the extract was obtained, and the concentration of the polyphenols in the extract was 145 mg / 100 mL. This was used as a black tea extract.
[0031]
210 g of black tea extract, 236 g of polyphenol solution, 2.88 g of β-cyclodextrin, 0.8 g of ascorbic acid, 300 g of ion-exchanged water, pH 6.2 with a 5% aqueous solution of sodium bicarbonate, and further ion-exchanged water were added. 800 g. This was filled in a can and sterilized at 121 ° C. for 20 minutes to obtain a beverage of Example 2. The catechin concentration in the beverage was 142 mg / 100 mL.
[0032]
Example 3
According to Table 1, a black tea beverage was obtained in the same manner as in Example 2. The catechin concentration in the beverage was 133 mg / 100 mL.
[0033]
Comparative Examples 1, 2, 3
According to Table 1, oolong tea beverages were prepared in the same manner as in Example 1, and beverages of Comparative Examples 1, 2, and 3 were obtained. The concentrations of catechins in the beverage were 139 mg / 100 mL, 134 mg / 100 mL, and 139 mg / 100 mL, respectively.
[0034]
Comparative Examples 4 and 5
According to Table 1, black tea beverages were prepared in the same manner as in Example 2, and beverages of Comparative Examples 4 and 5 were obtained. The concentrations of catechins in the beverage were 133 mg / 100 mL and 148 mg / 100 mL, respectively.
[0035]
Sensory evaluation Three expert panelists on flavor evaluated the beverages of the present invention (Examples 1, 2, 3) and comparative beverages (Comparative Examples 1, 2, 3, 4, and 5). The evaluation items are the beverage-based aroma, the intensity of the heat sterilization odor, the intensity of the unpleasant taste, and the intensity of the bitterness. Table 1 shows the evaluation results.
[0036]
In Example 1, the fragrance of oolong tea was rich, the bitterness was moderate, and the taste of green tea was not recognized and was refreshing. In Examples 2 and 3, the fragrance of the black tea was rich, the bitterness was moderate, and the taste of the green tea was not recognized and was a refreshing taste.
[0037]
In Comparative Example 1, the odor of oolong tea disappeared, and a heat sterilization odor was observed. The bitterness was strong, and the miscellaneous tastes other than oolong tea were remarkably recognized. In Comparative Example 2, the odor of oolong tea slightly deteriorated and the bitterness was moderate, but unpleasant tastes other than oolong tea were recognized. In Comparative Example 3, the scent of oolong tea was poor, the bitterness was strong, and the unpleasant taste other than oolong tea was remarkably recognized. In Comparative Example 4, the fragrance of the black tea was weakened, and the aftertaste was tinged with green tea. In Comparative Example 5, a strong off-flavor was recognized, and strong bitterness and unpleasant taste remained in the aftertaste.
[0038]
[Table 1]

[0039]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the catechin density | concentration is high, the flavor is favorable, the drink which does not lose | eliminate the original aroma at the time of sterilization, does not have an unpleasant odor, and reduced the unpleasant taste and bitterness is obtained.

Claims (3)

The following components (A) and (B):
(A) a polyphenol solution obtained by extracting green tea leaves with water at -5 to 9 ° C and extracting an extraction residue with warm water at 50 to 100 ° C ;
(B) semi-fermented tea extract or fermented tea extract,
, A packaged beverage containing 0.092 to 0.5% by weight of a non-polymer catechin . Non-polymer catechins 45-65 wt% is packaged beverage according to claim 1, wherein the gallic acid ester of catechins. 3. The packaged beverage according to claim 1, wherein the semi-fermented tea extract or the fermented tea extract is oolong tea or black tea.