JP2009000062A - Stabilizer for green tea beverage and method for producing green tea beverage - Google Patents

Abstract

[Problem] To provide a green tea beverage having a moderate aroma, umami, and richness peculiar to green tea, having a light green-yellow color tone, and being free from turbidity or fading even when stored for a long time (30 days or more).
A stabilizer for green tea beverages containing CMC-Na having a degree of etherification of 0.6 to 0.9 and a 2% by weight aqueous solution viscosity of 3 to 300 mPa · s. In addition, the green tea beverage is prepared by adjusting the aqueous solution containing 0.1 to 1.0% by weight of CMC-Na to pH 8.0 to 10.0 and extracting the green tea using the aqueous solution temperature at 40 to 70 ° C. The extract is adjusted to pH 6.0 to 7.0, adjusted by adding water so that the transmittance at 660 nm measured with a spectrophotometer is 80 to 95%, cooled after heat sterilization treatment, and packaged. Filled and sealed to produce a green tea beverage.
[Selection figure] None

Description

  The present invention relates to a stabilizer for green tea beverages that maintains the quality of green tea beverages extracted from green tea leaves such as sencha, gyokuro tea, stem tea, and bud tea for a long time, and a method for producing a green tea beverage.

  With the widespread use of packaging containers such as transparent plastic bottles (PET bottles) and paper packs, transparent type green tea beverages are becoming widespread. This transparent type removes green tea-derived suspension particles or fine pieces of tea leaf tissue by filtering the green tea extract with a fine filter, centrifugal filtration, diatomaceous earth filtration, ultrafiltration, or filtration using a combination thereof. Manufactured.

  For this reason, fine pieces and turbidity can be removed by complete filtration, but turbidity or precipitation may occur during long-term storage by performing an unreasonable treatment. In addition, there is a problem that the scent, umami, and richness peculiar to green tea are lost.

Therefore, as an example of providing a translucent green tea beverage that has a moderate aroma, umami, and richness peculiar to green tea, has a pale green-yellow color, and does not precipitate even after long-term storage, for example, green tea has a pH of 8.0. Extract with warm water at ˜10.0, adjust the extract to pH 5.5-7.0, and adjust the turbidity to 83-93% at T% at 660 nm (Patent Document 1). Has disclosed a method for producing a green tea beverage that removes the fine particles that accompany it and adds green tea powder to transparent green tea with a turbidity of less than 0.05 (Patent Document 2). It is not known to use sodium carboxymethylcellulose in order to enable storage while pulling out and without causing deterioration in quality even after long-term storage.
JP 2005-130734 A JP-A-8-163958

  The object of the present invention is to have an aroma, umami and richness peculiar to green tea, to have a light green-yellow color tone, and maintain a fragrance, umami and richness even when stored for a long time (30 days or more), and become cloudy The present invention provides a stabilizer for green tea beverages that maintains stable quality without generation or fading of greenish yellow, and a method for producing a green tea beverage.

  The present invention has been made paying attention to such conventional problems. In other words, it has been found that sodium carboxymethylcellulose having specific characteristics can maintain the aroma, umami, and richness of green tea without causing turbidity or fading of the greenish yellow characteristic of green tea even after long-term storage of green tea beverages. It is a thing.

  That is, the present invention comprises a stabilizer for green tea beverages, which contains sodium carboxymethylcellulose having a degree of etherification of 0.6 to 0.9 and a 2% by weight aqueous solution viscosity of 3 to 300 mPa · s. It is.

  Moreover, the manufacturing method of the green tea drink of this invention is 0.1 to 1. carboxymethylcellulose sodium whose etherification degree is 0.6-0.9 and whose 2 weight% aqueous solution viscosity is 3-300 mPa * s. The aqueous solution containing 0% by weight was adjusted to pH 8.0-10.0, and the temperature of the aqueous solution was used at 40-70 ° C. to extract green tea. Then, the extract was adjusted to pH 6.0-7.0, It is characterized by adding water to adjust the transmittance at 660 nm measured by a photometer to 80 to 95%, cooling after heat sterilization treatment, filling in a packaging container, and sealing.

  According to the present invention, even if a green tea beverage is stored for a long time (30 days or longer), the green tea fragrance, umami, and richness can be maintained without causing turbidity or fading of greenish yellow color to the green tea beverage. In addition, by using an aqueous solution containing sodium carboxymethylcellulose according to the present invention as an extract at the time of green tea extraction, the green tea has a proper fragrance, umami and richness, and the color tone is light green-yellow and being preserved It is possible to provide a green tea beverage with no quality change.

  The stabilizer for green tea beverages of the present invention contains sodium carboxymethyl cellulose (CMC-Na) having an etherification degree of 0.6 to 0.9 and a 2% by weight aqueous solution viscosity of 3 to 300 mPa · s.

The degree of etherification of CMC-Na is 0.6 to 0.9, more preferably 0.7 to 0.85. If the degree of etherification is less than 0.6, it is difficult to obtain a fragrance, umami, and richness because the buffering effect in the pH adjustment process during the production of green tea beverage due to Na ⁺ deficiency of CMC-Na is not preferable. This is because when the ratio exceeds 0.9, there is no particular problem, but it is difficult to obtain an appropriate effect for a large amount of expensive monochloroacetic acid as a raw material.

  CMC-Na has a 2 wt% aqueous solution viscosity (25 ± 0.2 ° C.) of 3 to 300 mpa · s, more preferably 3 to 50 mpa · s. To prevent the green tea beverage from giving a sticky feeling, it is better to have a low viscosity, but if it is 3 mpa · s or less, the effect as a paste liquid is hardly obtained, and the effect of preventing turbidity during storage is weakened, and 300 mpa / s is reduced. When it exceeds, the feeling of paste becomes strong, and the aroma, umami and richness of the green tea beverage after storage are lowered.

  The timing of adding CMC-Na to a green tea beverage is not particularly limited, and may be added later to a green tea beverage extracted from tea leaves or during the extraction of green tea. By using the aqueous solution containing CMC-Na, there is an effect that a green tea aroma, umami and richness can be obtained more moderately than normal hot water extraction, and the color tone is light greenish yellow. It can be contained as a stabilizer for green tea beverages.

  In the method for producing a green tea beverage of the present invention, an aqueous solution of 0.1 to 1.0% by weight of CMC-Na is used as an extract for extracting the green tea beverage. Using CMC-Na aqueous solution has a buffering effect in the pH adjustment process during the production of green tea beverages, can prevent changes in ingredients due to rapid pH fluctuations, and has moderate aroma, umami and richness peculiar to green tea Moreover, while exhibiting light green yellow, the said specific CMC-Na can be contained in a green tea drink as a quality stabilizer.

  If the concentration of CMC-Na is less than 0.1% by weight, the effect of drawing out the aroma, umami and richness is small due to insufficient amount. It is not preferable because the umami and rich tastes tend to change with time. A more preferable range is 0.2 to 0.5% by weight.

  As a method for producing the green tea beverage, a conventionally known method can be adopted.

  The extract composed of the CMC-Na aqueous solution is used after adjusting the pH using a weak base substance such as sodium carbonate or sodium hydrogencarbonate so that the pH is 8.0 to 10.0.

  As for the extraction temperature, the temperature of the extract is heated to 40 to 70 ° C. to extract the green tea beverage from the green tea leaves. If the liquid temperature is less than 40 ° C., the extraction efficiency is poor and the productivity is lowered, and if it exceeds 70 ° C., the aroma and umami are lowered and the color tone tends to be deteriorated.

  At this time, the amount of the extract to be used is preferably 10 to 200 times by weight, more preferably 30 to 50 times by weight of the green tea leaves to be added. If the amount of the extract is less than 10 times by weight, the extraction of the green tea component is insufficient, and if it exceeds 200 times by weight, the aroma, umami and richness cannot be obtained, and the color tone becomes too light.

  The extraction method, required time, etc. are not particularly limited, and can be selected depending on the raw tea leaves and their blend ratio.

  After the green tea extraction, the green tea extract is rapidly cooled by roughly filtering with a 20 mesh filter cloth. Thereafter, it is further filtered through a filter.

  Either before or after the filtration operation, L-ascorbic acid (for example, Takeda Pharmaceutical Co., Ltd., for food additives) is added to adjust the pH to 6.0 to 7.0.

  The extracted green tea is adjusted by adding water so that the transmittance at a wavelength of 660 nm measured with a spectrophotometer is 80 to 95%. If the transmittance is less than 80%, the color tone becomes dark and the color tone of green tea cannot be identified. If it exceeds 95%, the color tone becomes almost colorless and cannot be identified, which is not preferable for analysis.

  The green tea beverage is usually added with components such as sweeteners, pH adjusters, vitamins, antioxidants such as sodium salts, and flavoring agents (nucleic acids, amino acids, etc.) that are added to green tea beverages. It may be a product.

  The obtained green tea beverage is cooled and filled in a packaging container such as a PET bottle, a paper pack, an aluminum can, a steel can, or a bottle after a conventional heat sterilization treatment to obtain a product.

  Ten parts by weight of sencha were immersed in 300 parts by weight of an extract at 60 ° C. containing CMC-Na described in Table 1 to adjust the pH to 9.0. In this state, the mixture was extracted for 5 minutes, filtered through a 100 mesh filter cloth, cooled, and adjusted to pH 6.5 with L-alcorbic acid (manufactured by Takeda Pharmaceutical Co., Ltd., for food additives).

  Next, this extract was cooled to 25 ° C., centrifuged at 6000 G for 5 minutes, and passed through a 3G-3 glass filter to obtain 290 g of a stock solution.

  The extraction stock solution was adjusted with water to adjust the transmittance at a wavelength of 660 nm of the spectrophotometer with water, and the obtained beverage was sterilized by heating at 90 ° C. for 2 hours and then packed in a container.

  The green tea beverage was evaluated when it was obtained, and 100 ml was stored in a 25 cm high scale tube at room temperature (25 ° C.) and stored.

  CMC-Na was used after being dissolved in sencha extraction water (ion exchange water). CMC-Na used was manufactured by Daiichi Kogyo Seiyaku Co., Ltd., Examples include Serogen F-5A, F-7A, F-SL, F-SB, PR, Comparative Examples PL-15, WS -A, F • AG were used. The method for analyzing the degree of etherification of CMC-Na and the viscosity of a 2% by weight aqueous solution is as follows.

[CMC-Na analysis method]
(1) Loss on drying Weigh 1 to 2 g of the sample accurately in a weighing bottle, dry in a constant temperature dryer at 105 ± 2 ° C for 4 hours, cool in a desiccator, weigh the lid, and weigh the weight. From this, the loss on drying was calculated according to the following formula.
Loss on drying (%) = {weight loss (g) / sample (g)} × 100

(2) Degree of etherification 0.5-0.7 g of a sample (anhydride) is precisely weighed, wrapped in a filter paper and incinerated in a magnetic crucible. After cooling, transfer this to a 500 ml beaker, add about 250 ml of water and 35 ml of 0.05 mol / l sulfuric acid with a pipette and boil for 30 minutes. This is cooled, phenolphthalein indicator is added, excess acid is back titrated with 0.1 mol / l potassium hydroxide, and the degree of substitution is calculated by the following formula.
A = (af−bf ¹ ) / sample anhydride (g) −alkalinity (or + acidity)
Degree of etherification = 162 × A / (10,000-80A)
In the above formula,
A: ml of 0.05 mol / l sulfuric acid consumed by bound alkali in 1 g of sample
a: Use of 0.05 mol / l sulfuric acid ml
f: 0.05 mol / l sulfuric acid titer b: 0.1 mol / l potassium hydroxide titration ml
f ¹ : Potency of 0.1 mol / l potassium hydroxide 162: MW of glucose
80: MW of CH ₂ COONa-H

For alkalinity, about 1 g of sample (anhydride) is accurately weighed into a 300 ml Erlenmeyer flask and dissolved by adding about 200 ml of water. Pipette 5 ml of 0.05 mol / l sulfuric acid, boil for 10 minutes, cool, add phenolphthalein indicator, and titrate with 0.1 mol / l potassium hydroxide (Sml). At the same time, a blank test was performed (Bml), and the calculation was performed according to the following formula.
Alkalinity = (B−S) f / sample anhydride (g)
(F: Potency of 0.1 mol / l potassium hydroxide)
When the (B−S) f value is (−), the alkalinity is read as acidity.

(3) Viscosity of 2 wt% aqueous solution <Solution adjustment>
Accurately weigh about 4.4 g of sample into a 300 ml Erlenmeyer flask with a stopper, and add the required amount of dissolved water according to the following formula.
Sample (g) × (98−moisture (%)) / 2 = required water (g)

<Measurement>
The solution is allowed to stand overnight and then stirred with a magnetic stirrer for about 5 minutes to make a complete solution. The solution is then transferred to a container with a lid of about 4.5 mm in diameter and about 145 mm in height and kept at 25 ± 0.2 ° C. for 30 minutes. When the solution reaches 25 ° C., gently stir with a glass rod, attach an appropriate rotor and guard of the BM viscometer, rotate the rotor, and read the scale 3 minutes after the start (rotation speed is 30 rpm, Or 60 rpm). Multiply the coefficient by the rotor No. and the number of rotations to obtain the viscosity value.
Viscosity = Reading scale x Coefficient (mPa · s)

[Evaluation of green tea beverage]
<Evaluation 1 day after preparation>
<Sediment>
The presence or absence of sediment was confirmed by inverting the 100 ml scale tube.
(-): No precipitation is observed.
(+): Precipitation is observed.
(++): Slightly more precipitation is observed.
(++++): Remarkably much precipitation is observed.

<Transparency>
Using a spectrophotometer (manufactured by Hitachi, using U-2800), the transmittance at a wavelength of 660 nm was measured.

<Umami taste, rich taste, aroma, feeling of paste>
Sensory evaluation of the taste, richness and aroma of green tea beverage at 25 ° C. In addition, the presence or absence of a sticky feeling (sticky) remaining in the mouth was confirmed. The sensory evaluation was carried out by 5 panelists, and the average value was obtained with 1 being the lowest and 5 being the highest.

<Evaluation after 30 days storage>
In a sealed state, it was stored at 35 ° C. for 30 days, and the same evaluation as that after 1 day was performed. It is preferable that there is no change after one day.

  The present invention provides a green tea beverage having a umami, a rich taste and aroma peculiar to green tea, exhibiting a pale greenish yellow color, and causing no precipitation or alteration even when stored for a long period of time.

Claims (2)

  A stabilizer for green tea beverages, comprising sodium carboxymethylcellulose having a degree of etherification of 0.6 to 0.9 and a 2% by weight aqueous solution viscosity of 3 to 300 mPa · s.   An aqueous solution containing 0.1 to 1.0% by weight of sodium carboxymethylcellulose having a degree of etherification of 0.6 to 0.9 and a 2% by weight aqueous solution viscosity of 3 to 300 mPa · s has a pH of 8.0 to 10. After adjusting to 0 and extracting the green tea using the aqueous solution temperature at 40 to 70 ° C., the extract was adjusted to pH 6.0 to 7.0, and the transmittance at 660 nm measured with a spectrophotometer was 80 to A method for producing a green tea beverage, comprising adding water to adjust to 95%, cooling after heat sterilization, filling in a packaging container, and sealing.