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JP2007195479A - Method for producing green tea extract - Google Patents

Method for producing green tea extract Download PDF

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JP2007195479A
JP2007195479A JP2006018851A JP2006018851A JP2007195479A JP 2007195479 A JP2007195479 A JP 2007195479A JP 2006018851 A JP2006018851 A JP 2006018851A JP 2006018851 A JP2006018851 A JP 2006018851A JP 2007195479 A JP2007195479 A JP 2007195479A
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green tea
tea extract
extract
tannase
acid
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Kenichi Shiei
健一 市榮
Hirofumi Kawamura
弘文 河村
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San Ei Gen FFI Inc
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San Ei Gen FFI Inc
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Abstract

<P>PROBLEM TO BE SOLVED: To provide green tea extract free from causing turbidity or precipitation even if preserving in an acid condition. <P>SOLUTION: A method for producing the green tea extract comprises subjecting green tea extract to tannase treatment and acid treatment followed by active carbon treatment. The range of pH in the acid treatment is 2-4. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明は、酸性条件下で保存した場合に、濁りや沈殿の生じない緑茶エキスの製造方法に関する。詳細には、緑茶抽出物をタンナーゼ処理し、酸処理した後に活性炭処理することにより得られる緑茶エキスの製造方法に関する。   The present invention relates to a method for producing a green tea extract that does not cause turbidity or precipitation when stored under acidic conditions. Specifically, the present invention relates to a method for producing a green tea extract obtained by treating a green tea extract with tannase, treating with acid, and then treating with activated carbon.

緑茶飲料は、我が国において最もポピュラーな嗜好飲料であり、近年ではペットボトルに充填された形態の商品が多数提供されている。特に最近では、通常の緑茶飲料だけでなく、様々なフレーバーが付与されたり、緑茶成分が通常よりも多く含まれている濃縮タイプの飲料も提供されている。   Green tea drinks are the most popular taste drinks in Japan, and in recent years, a large number of products filled in PET bottles have been provided. In particular, recently, not only ordinary green tea beverages but also various types of flavors or concentrated type beverages containing more green tea components than usual are provided.

これら緑茶飲料は、ペットボトルに充填されるという商品形態から、濁りや沈殿が発生することは好まれず、しかも前述のように緑茶成分が多く含まれている場合など、濁りや沈殿が生じる可能性が高くなっていた。特に緑茶成分は、酸性条件下で沈殿を生じやすいため、緑茶の酸性飲料への応用はほとんどなされていなかった。   These green tea beverages are not preferred to generate turbidity and precipitation due to the product form of being filled in PET bottles, and may cause turbidity and precipitation when there are many green tea ingredients as described above. The nature was getting higher. In particular, since green tea components are likely to precipitate under acidic conditions, green tea has not been applied to acidic beverages.

このような緑茶飲料の濁りや沈殿の原因は、緑茶抽出物中に含まれているカテキン類等のポリフェノール類、カフェイン、食物繊維質などであり、これらによる濁りや沈殿が発生するという問題を解決するために、様々な手法が検討され開示されている。   The cause of turbidity and precipitation of such green tea beverages is catechins and other polyphenols, caffeine, dietary fiber, etc. contained in the green tea extract. In order to solve, various techniques have been studied and disclosed.

例えば、茶類原料をプロテアーゼおよびタンナーゼの存在下に抽出することを特徴とするうまみやコク味が強く、渋みの少ない茶類エキスの製造方法(特許文献1)、緑茶抽出液をタンナーゼ処理してなる緑茶抽出物(特許文献2)、緑茶葉をしおれさせる工程、しおれさせた葉をタンナーゼで処理する工程、タンナーゼ処理されたしおれさせた葉を内部発生ペルオキシダーゼを活性化するのに十分な量の過酸化水素の存在下に発酵させる工程、及び発酵させた葉材料を乾燥させて冷水浸出葉茶を生成する工程を含む方法(特許文献3)、セルラーゼ、ヘミセルラーゼ、ペクチナーゼ、およびプロトペクチナーゼを少なくとも有する酵素群を用い、茶葉を酵素分解処理することを特徴とする茶葉抽出液の製造方法(特許文献4)、茶葉から45〜70℃のイオン交換水等の低温水性媒体により抽出された緑茶抽出物に、茶生葉から湯水で抽出した抽出物をそのまま、又は、濃縮及び/又は乾燥した生葉抽出エキスを配合して、密封容器入り緑茶飲料を製造する方法(特許文献5)、細胞壁消化酵素で茶葉を抽出し、特定条件下に濃縮した後、キサンタンガムの所定量を添加することにより、風味、透明性、貯蔵安定性に優れた水性茶濃縮物を得る(特許文献6)、カラギーナンを含有させることにより、タンパク質や多糖類の加熱や凍結による不溶化や、長期保存等でのタンニンとの凝集を防止でき、香味に優れ、視覚的に商品価値の高い茶類抽出物を得る方法(特許文献7)等が開示されている。   For example, a method for producing a tea extract (Patent Document 1) having a strong umami and rich taste and a little astringency characterized by extracting tea raw materials in the presence of protease and tannase, A process of wilting green tea leaves, a process of wilting the wilted leaves with tannase, a quantity sufficient to activate the peroxidase produced by tannase treatment A method comprising a step of fermenting in the presence of hydrogen peroxide and a step of drying the fermented leaf material to produce cold water leached leaf tea (Patent Document 3), cellulase, hemicellulase, pectinase, and protopectinase at least A method for producing a tea leaf extract (Patent Document 4), which comprises subjecting tea leaves to enzymatic degradation using a group of enzymes having The green tea extract extracted with a low temperature aqueous medium such as ion-exchanged water at ˜70 ° C. is blended with the extract extracted from fresh tea leaves with hot water as it is, or with the fresh leaf extract extracted and concentrated and / or sealed. A method for producing a green tea beverage in a container (Patent Document 5), extracting tea leaves with cell wall digestive enzymes, concentrating them under specific conditions, and then adding a predetermined amount of xanthan gum to improve flavor, transparency and storage stability An excellent aqueous tea concentrate is obtained (Patent Document 6). By containing carrageenan, insolubilization of proteins and polysaccharides by heating or freezing, and aggregation with tannin during long-term storage, etc. can be prevented, and the flavor is excellent. A method (Patent Document 7) for obtaining a tea extract with a visually high commercial value is disclosed.

特開2004−337181号公報JP 2004-337181 A 特開2004−321105号公報JP 2004-321105 A 特表2002−536004号公報Special table 2002-536004 gazette 特開2003−210110号公報JP 2003-210110 A 特開2001−258477号公報JP 2001-258477 A 特開2001−238603号公報JP 2001-238603 A 特開2000−316475号公報JP 2000-316475 A

しかし、いずれの方法も処理が煩雑であったり、効果が不十分であり、緑茶エキスに関する問題を解決するには不十分であった。特に、酸性域において濁りや沈殿の発生を抑制する方法が求められていた。   However, each method is complicated and insufficient in effect, and is insufficient for solving the problems related to the green tea extract. In particular, a method for suppressing the occurrence of turbidity and precipitation in an acidic region has been demanded.

本願出願人は、上記課題を解決するために鋭意研究を重ね、緑茶抽出物をタンナーゼ処理し、タンナーゼ失活後、抽出液を酸性にして冷沈し活性炭処理することにより、酸性条件下での保存時に生じる濁りや沈殿の発生を効果的に抑制できるとの知見を得るに至った。   The applicant of the present application has made extensive studies to solve the above-mentioned problems, and treated the green tea extract with tannase, and after inactivating the tannase, the extract was acidified, cooled down, and treated with activated carbon. It came to the knowledge that generation | occurrence | production of the turbidity and precipitation which arise at the time of a preservation | save could be suppressed effectively.

即ち本発明は、緑茶抽出物をタンナーゼ処理し、酸処理した後活性炭処理することにより得られる、緑茶エキスの製造方法を提供するものである。   That is, the present invention provides a method for producing a green tea extract obtained by treating a green tea extract with tannase, treating with acid and then treating with activated carbon.

本発明に係る緑茶エキスは、一般の食品が有する酸性条件下(pH2.5〜4)であっても、沈殿や濁りを生じないため、従来問題となっていた酸性域での緑茶エキスに由来する濁りや沈殿を生じないという工業的な利点を有する。   Since the green tea extract according to the present invention does not cause precipitation or turbidity even under acidic conditions (pH 2.5 to 4) of general foods, it is derived from the green tea extract in the acidic region, which has been a problem in the past. The industrial advantage is that no turbidity or precipitation occurs.

以下、本発明を詳細に説明する。   Hereinafter, the present invention will be described in detail.

本発明で利用できる緑茶葉には、一般で流通している緑茶葉すべてをあげることができる。具体的には、Camellia属、例えばC.sinensis var.sinensisC.sinensis var.assamica、又はそれらの雑種から得られる茶葉から製茶された茶葉が例示できる。また、茶の種類は、栽培方法や茶葉の加工方法によって煎茶、かぶせ茶、番茶、玉露、玉緑茶、碾茶に分類されるが、いずれの種類であっても良い。 Examples of the green tea leaves that can be used in the present invention include all green tea leaves that are generally distributed. Specifically, the genus Camellia , such as C.I. sinensis var. sinensis , C.I. sinensis var. Examples include tea leaves made from assamica or tea leaves obtained from hybrids thereof. Further, the types of tea are classified into sencha, kabusecha, bancha, gyokuro, tama green tea, and strawberry tea depending on the cultivation method and tea leaf processing method, and any type may be used.

茶葉からの緑茶エキスの抽出は、一般的な抽出方法を用いることができる。具体的には、茶葉に対して2〜100倍量の水を投入し、10〜100℃、好ましくは40〜98℃の温度にて、1〜120分、好ましくは3〜60分保持することにより抽出する方法があげられる。このときに撹拌を行っても良く、適当な酸性物質(塩酸、硫酸、リン酸、クエン酸、酢酸、リンゴ酸、酒石酸、アスコルビン酸類等)を添加しても良い。また、水に茶葉を投入してから加温しても良く、更には抽出効率を上げるために茶葉を粉砕してもよい。抽出を行う機器も従来使用されているものを制限なく使用でき、茶葉と水を接触状態で保持できる形式のものであればよく、例えば良く用いられる抽出機器として、ニーダー、カラム型抽出機、向流抽出機等があげられる。簡便には、一般に販売されている緑茶抽出液やその乾燥物を使用することもできる。   A common extraction method can be used for extracting the green tea extract from the tea leaves. Specifically, 2 to 100 times the amount of water is added to the tea leaves and held at a temperature of 10 to 100 ° C., preferably 40 to 98 ° C., for 1 to 120 minutes, preferably 3 to 60 minutes. The method of extracting by this is mention | raise | lifted. At this time, stirring may be performed, and an appropriate acidic substance (hydrochloric acid, sulfuric acid, phosphoric acid, citric acid, acetic acid, malic acid, tartaric acid, ascorbic acids, etc.) may be added. Further, the tea leaves may be added to the water and then heated, and the tea leaves may be pulverized in order to increase the extraction efficiency. Any conventional extraction device can be used as long as it can hold tea leaves and water in contact with each other. For example, a commonly used extraction device is a kneader, column type extractor, Examples include a flow extractor. For convenience, it is also possible to use a commercially available green tea extract or a dried product thereof.

上記抽出処理によって得られた緑茶抽出物は、タンナーゼ処理に供される。   The green tea extract obtained by the extraction treatment is subjected to tannase treatment.

本発明で使用するタンナーゼは、非重合体のカテキン類を分解する活性を有するものであれば制限なく利用することができる。具体的には、アスペルギルス属、ペニシリウム属、リゾプス属、ラクトバチルス属等のタンナーゼ生産菌を培養して得られるタンナーゼである。或いは、一般に入手可能なタンナーゼを用いても良い。具体的には、キッコーマン株式会社の「タンナーゼ」、三共ライフテック株式会社の「タンナーゼ「三共」」が挙げられる。   The tannase used in the present invention can be used without limitation as long as it has an activity of decomposing non-polymer catechins. Specifically, it is a tannase obtained by culturing a tannase-producing bacterium such as Aspergillus, Penicillium, Rhizopus, Lactobacillus or the like. Alternatively, generally available tannase may be used. Specific examples include “Tannase” from Kikkoman Corporation and “Tannase“ Sankyo ”from Sankyo Lifetech Co., Ltd.

タンナーゼの作用条件は、緑茶抽出物中のカテキンを十分分解できる程度の量であればよく、タンナーゼの添加量は力価により適宜調節することができるが、通常の緑茶抽出物の固形物に対して固形物換算で、0.2〜10重量%添加すればよい。   The action condition of tannase may be an amount that can sufficiently decompose catechin in the green tea extract, and the amount of tannase added can be appropriately adjusted according to the titer. In addition, 0.2 to 10% by weight may be added in terms of solid matter.

係るタンナーゼを緑茶抽出物に添加し、酵素処理を行う。反応条件は使用するタンナーゼにより適宜調節すればよいが、通常pH4〜6、30〜45℃の温度条件下で15分以上撹拌して反応させればよい。反応停止は通常、反応中の緑茶抽出物を80℃以上に加温し、酵素を失活させればよい。   Such tannase is added to the green tea extract and subjected to enzyme treatment. The reaction conditions may be appropriately adjusted depending on the tannase to be used, but the reaction may be carried out by stirring for 15 minutes or more usually under temperature conditions of pH 4 to 6 and 30 to 45 ° C. Usually, the reaction is stopped by heating the green tea extract during the reaction to 80 ° C. or more to deactivate the enzyme.

タンナーゼ処理後の緑茶抽出物は、次いで酸処理に供される。   The green tea extract after tannase treatment is then subjected to acid treatment.

酸処理は、酵素反応後の緑茶抽出物に酸性成分を添加し、抽出物のpHを4.5以下、好ましくは2〜4の範囲に調整する工程である。添加する酸性成分の例としては通常食品に用いられる無機酸、有機酸であれば制限無く使用でき、具体的には塩酸、硫酸、リン酸、酢酸、リンゴ酸、酒石酸、クエン酸、アスコルビン酸類、レモン果汁等があげられ、好ましくはクエン酸、アスコルビン酸である。添加量は緑茶抽出物のpHが4.5以下、好ましくは2〜4になるように添加すればよい。pHの値がこの範囲より高いと、処理が不充分となり沈殿や濁りを生じてしまうため好ましくない。酸性成分を添加後、緑茶抽出物を常温〜冷蔵条件下、具体的には温度範囲1〜40℃の範囲、好ましくは1〜10℃に調整する。酸処理の時間は特に制限されないが、0.25〜24時間、好ましくは6〜18時間程度である。   The acid treatment is a step of adding an acidic component to the green tea extract after the enzyme reaction and adjusting the pH of the extract to 4.5 or less, preferably in the range of 2 to 4. Examples of acidic components to be added can be used without limitation as long as they are inorganic acids or organic acids that are usually used in foods. Specifically, hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, malic acid, tartaric acid, citric acid, ascorbic acids, Examples include lemon juice, and citric acid and ascorbic acid are preferable. The addition amount may be such that the pH of the green tea extract is 4.5 or less, preferably 2 to 4. When the pH value is higher than this range, the treatment becomes insufficient and precipitation and turbidity are caused, which is not preferable. After adding the acidic component, the green tea extract is adjusted to room temperature to refrigerated conditions, specifically to a temperature range of 1 to 40 ° C, preferably 1 to 10 ° C. The acid treatment time is not particularly limited, but is about 0.25 to 24 hours, preferably about 6 to 18 hours.

酸処理後、緑茶抽出物を活性炭処理する。活性炭処理は、酸処理した緑茶抽出物をろ過、遠心などの方法により析出物を除去してから行ってもよいし、析出物を除去せずそのまま行ってもよい。活性炭の添加量は、緑茶エキスの固形物に対し2.5%以上添加すればよく、常温〜冷蔵条件下で10分以上撹拌し活性炭を珪藻土ろ過等により除去する方法、或いは必要な量の活性炭を含むフィルターに緑茶抽出物を通液して処理する等、様々な処理方法をとることができる。このような活性炭処理を行うことで、酸性条件下で緑茶エキスに発生する濁りを大幅に低減することができる。   After the acid treatment, the green tea extract is treated with activated carbon. The activated carbon treatment may be performed after removing the precipitate from the acid-treated green tea extract by a method such as filtration and centrifugation, or may be performed as it is without removing the precipitate. The amount of the activated carbon may be 2.5% or more with respect to the solid matter of the green tea extract, a method of removing the activated carbon by diatomite filtration or the like after stirring for 10 minutes or more under normal temperature to refrigerated conditions, or a necessary amount of activated carbon. Various processing methods can be taken such as passing the green tea extract through a filter containing By performing such an activated carbon treatment, the turbidity generated in the green tea extract under acidic conditions can be greatly reduced.

かくして、本発明に係る緑茶エキスを得ることができる。このような工程を経て得られた緑茶エキスをそのまま或いは濃縮して液状(エキス)製剤とするほか、デキストリン、乳糖やアラビアガム等の既知の賦形剤を適宜添加して、例えば噴霧乾燥、凍結乾燥等の方法により粉末化してもよい。さらに、得られた緑茶エキスを使用して食品を調製することも可能である。   Thus, the green tea extract according to the present invention can be obtained. The green tea extract obtained through these steps is used as it is or concentrated to form a liquid (extract) formulation, and known excipients such as dextrin, lactose and gum arabic are added as appropriate, for example, spray drying, freezing You may pulverize by methods, such as drying. Furthermore, it is also possible to prepare food using the obtained green tea extract.

本発明に係る緑茶エキスを使用できる食品に特に制限なく、食品全般に用いることができるほか、従来の緑茶エキスでは沈殿が問題となり実施されていなかった酸性食品において好適に利用することができる。具体的には、緑茶飲料等の清涼飲料、炭酸飲料、ゼリー菓子、和菓子、キャンディー等を例示できる。これら食品への添加方法は、各食品の原材料のひとつに本発明に係る緑茶エキスを、製造する食品により適宜変更することができるが、0.1〜10重量%添加するだけで良く、製造に際し特別な機器や製造条件を必要としないため、工業的にも有利である。   The food that can use the green tea extract according to the present invention is not particularly limited and can be used for all foods. In addition, the conventional green tea extract can be suitably used in acidic food that has not been precipitated due to precipitation. Specific examples include soft drinks such as green tea drinks, carbonated drinks, jelly sweets, Japanese sweets, and candy. The method of adding to these foods can be appropriately changed depending on the food to be produced, the green tea extract according to the present invention as one of the raw materials of each food, but only 0.1 to 10% by weight may be added. Since no special equipment or manufacturing conditions are required, it is industrially advantageous.

以下、本発明の内容を以下の実施例、比較例等を用いて具体的に説明するが、本発明はこれらに何ら限定されるものではない。また、特に記載のない限り「部」とは、「重量部」を意味するものとする。   Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by weight”.

<実施例1>
抽出方法1
1 浸漬抽出処理
国産煎茶1kgをカラム型抽出機に仕込み、90℃の温水を4.6kg入れ、50分間静置浸漬後、抽出機の下方から抽出液を回収した。
次いで液を珪藻土ろ過し、Brix6.7°、pH5.5の液を2.7kg得た。
<Example 1>
Extraction method 1
1 Immersion Extraction Treatment 1 kg of domestic sencha was charged into a column type extractor, 4.6 kg of 90 ° C. warm water was added, and after 50 minutes of static immersion, the extract was recovered from below the extractor.
Next, the liquid was filtered through diatomaceous earth to obtain 2.7 kg of a liquid having Brix of 6.7 ° and a pH of 5.5.

2 タンナーゼ処理
1で得られた抽出液に対し0.2重量%のタンナーゼ(三共ライフテック社製、タンナーゼ「三共」)を添加し、37±2℃で1時間撹拌後、80℃まで加温して酵素を失活させた。
2 Tannase treatment 0.2% by weight of tannase (Sankyo Lifetech Co., Ltd., tannase “Sankyo”) was added to the extract obtained in 1 and stirred at 37 ± 2 ° C. for 1 hour and then heated to 80 ° C. The enzyme was deactivated.

3 酸析処理
2の抽出液にクエン酸を0.5重量%添加し、pHを3.7以下に下げ、8℃にて一晩(15時間)静置した。
3 Acid precipitation process 0.5% by weight of citric acid was added to the extract solution 2, the pH was lowered to 3.7 or less, and the mixture was allowed to stand at 8 ° C. overnight (15 hours).

4 活性炭処理
静置後の液に活性炭(日本エンバイロケミカルズ社、活性炭白鷺AW−50)を1.0重量%添加し、8℃で1時間撹拌後、珪藻土ろ過を行った。
4 Activated carbon treatment 1.0% by weight of activated carbon (Nippon Enviro Chemicals, activated carbon Shirasagi AW-50) was added to the liquid after standing, and the mixture was stirred at 8 ° C. for 1 hour, followed by diatomaceous earth filtration.

5 小分け、殺菌
100ml容のポリ容器に4で得られた抽出液を充填し、85℃30分間湯煎により殺菌し、本発明に係る緑茶エキスを得た。
5 Subdivision and sterilization A 100 ml plastic container was filled with the extract obtained in 4 and sterilized by hot water bathing at 85 ° C. for 30 minutes to obtain a green tea extract according to the present invention.

抽出方法2
1 抽出液の調製
緑茶抽出固形分100%の粉末緑茶エキス(SD緑茶エキスパウダーNo.16714 三栄源エフ・エフ・アイ株式会社製)をBrix10°になるように水に溶解した。
Extraction method 2
1 Preparation of Extract A powdered green tea extract (SD green tea extract powder No. 16714 manufactured by San-Ei Gen FFI Co., Ltd.) having a solid content of 100% green tea was dissolved in water so as to have a Brix of 10 °.

2 タンナーゼ処理
1で得た抽出液に対し0.3重量%のタンナーゼ(三共ライフテック社製、タンナーゼ「三共」)を添加し、37±2℃で1時間撹拌後、80℃まで加温し酵素を失活させた。
2 Tannase treatment 0.3% by weight tannase (manufactured by Sankyo Lifetech Co., Ltd., tannase “Sankyo”) was added to the extract obtained in 1 and stirred at 37 ± 2 ° C. for 1 hour, and then heated to 80 ° C. The enzyme was deactivated.

3 酸析処理
2の抽出液にクエン酸を0.75重量%添加してpH3.7以下になるように調整し、8℃にて一晩(15時間)静置した。
3 Acid precipitation treatment 0.75% by weight of citric acid was added to the extract of 2 to adjust the pH to 3.7 or less, and the mixture was allowed to stand at 8 ° C. overnight (15 hours).

4 活性炭処理
静置後の抽出液に活性炭(日本エンバイロケミカルズ社、活性炭白鷺AW−50)を1.5重量%添加し、8℃で1時間撹拌後、珪藻土ろ過を行った。
4 Activated carbon treatment 1.5 wt% of activated carbon (Nippon Enviro Chemicals, activated carbon Shirasagi AW-50) was added to the extract after standing, and the mixture was stirred at 8 ° C for 1 hour, followed by diatomaceous earth filtration.

5 小分け、殺菌
100ml容のポリ容器に4で得られた抽出液を充填し、85℃30分間湯煎により殺菌し、本発明に係る緑茶エキスを得た。
5 Subdivision and sterilization A 100 ml plastic container was filled with the extract obtained in 4 and sterilized by hot water bathing at 85 ° C. for 30 minutes to obtain a green tea extract according to the present invention.

緑茶エキスの評価
上記抽出方法1及び2で得られた緑茶エキスを60日間常温で保存しても、濁りや沈殿は全く生じなかった。
一方、比較例として抽出方法2で用いた粉末緑茶エキスを水に溶解した液では、同様の保存条件下で保存すると、保存1日目で既に容器の底部に沈殿が生じていた。
Evaluation of Green Tea Extract Even when the green tea extract obtained by the above extraction methods 1 and 2 was stored at room temperature for 60 days, no turbidity or precipitation occurred.
On the other hand, when the powdered green tea extract used in Extraction Method 2 as a comparative example was dissolved in water, when stored under the same storage conditions, precipitation had already occurred at the bottom of the container on the first day of storage.

<実施例2>
緑茶エキスを使用した飲料の例
抽出方法2で用いた粉末緑茶エキスと、抽出方法2で得られた緑茶エキスを用いて、下記処方に基づき酸性緑茶飲料を調製した。得られた緑茶飲料を8℃で60日間保存し、濁りや沈殿の発生状況を目視で確認した。
<Example 2>
Example of Beverage Using Green Tea Extract Using the powdered green tea extract used in Extraction Method 2 and the green tea extract obtained in Extraction Method 2, an acidic green tea beverage was prepared based on the following formulation. The obtained green tea beverage was stored at 8 ° C. for 60 days, and the occurrence of turbidity and precipitation was visually confirmed.

<処方>
処方1 処方2 (kg)
1 果糖ブドウ糖液糖 5.0 5.0
2 砂糖 1.0 1.0
3 スクラロース 0.003 0.003
4 クエン酸(無水) 0.15 0.15
5 緑茶エキスパウダー 0.3 −
(SD緑茶エキスパウダーNo.16714 三栄源エフ・エフ・アイ株式会社製)
6 本発明の緑茶エキス − 4.5
水にて合計 100 100
<Prescription>
Formula 1 Formula 2 (kg)
1 Fructose glucose liquid sugar 5.0 5.0
2 Sugar 1.0 1.0
3 Sucralose 0.003 0.003
4 Citric acid (anhydrous) 0.15 0.15
5 Green tea extract powder 0.3 −
(SD Green Tea Extract Powder No. 16714 Saneigen FFI Co., Ltd.)
6 Green tea extract of the present invention-4.5
100 in water 100 100

<製法>
処方中の各成分を水に溶解し、93℃にて透明のペットボトル容器にホットパック充填した。尚、調製した緑茶飲料のBrixとpHは、処方1が(5.2、2.9)、処方2が(5.3、2.9)であった。
<Production method>
Each component in the formulation was dissolved in water and hot-packed into a transparent PET bottle container at 93 ° C. In addition, as for Brix and pH of the prepared green tea beverage, the prescription 1 was (5.2, 2.9) and the prescription 2 was (5.3, 2.9).

<保存後の状態>
抽出方法2で用いた粉末緑茶エキスを用いた緑茶飲料(処方1)では、容器充填後1週間で底部に沈殿が生じていた。
一方の本発明に係る緑茶エキスを用いた緑茶飲料(処方2)では、60日間経過後でも沈殿や濁りは全く生じていなかった。



<State after saving>
In the green tea beverage (prescription 1) using the powdered green tea extract used in the extraction method 2, precipitation occurred at the bottom in one week after filling the container.
On the other hand, in the green tea beverage (prescription 2) using the green tea extract according to the present invention, no precipitation or turbidity occurred even after 60 days.



Claims (2)

緑茶抽出物をタンナーゼ処理し、酸処理後活性炭処理することを特徴とする緑茶エキスの製造方法。
A method for producing a green tea extract, characterized in that a green tea extract is treated with tannase, and then treated with an activated carbon after acid treatment.
酸処理のpHの範囲が2〜4である請求項1に記載の緑茶エキスの製造方法。

The method for producing a green tea extract according to claim 1, wherein the acid-treated pH ranges from 2 to 4.

JP2006018851A 2006-01-27 2006-01-27 Method for producing green tea extract Pending JP2007195479A (en)

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Country Link
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100184167A1 (en) * 2007-09-05 2010-07-22 Kao Corporation Method for producing purified tea extract
CN105010650A (en) * 2015-07-14 2015-11-04 大闽食品(漳州)有限公司 Oolong tea concentrate stability improving method by taking advantages of activated carbon adsorption and enzymolysis
KR20190070487A (en) 2017-12-13 2019-06-21 전남대학교산학협력단 The manufacturing method of green tea extract with an enhanced content of gallic acid

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100184167A1 (en) * 2007-09-05 2010-07-22 Kao Corporation Method for producing purified tea extract
US8445031B2 (en) * 2007-09-05 2013-05-21 Kao Corporation Method for producing purified tea extract
CN105010650A (en) * 2015-07-14 2015-11-04 大闽食品(漳州)有限公司 Oolong tea concentrate stability improving method by taking advantages of activated carbon adsorption and enzymolysis
KR20190070487A (en) 2017-12-13 2019-06-21 전남대학교산학협력단 The manufacturing method of green tea extract with an enhanced content of gallic acid

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