JP2017006020A - Process for preparing tea extract - Google Patents

Abstract

[PROBLEMS] To provide a strong aroma of tea leaves with a natural, fresh and rich scent of tea, which has a strong aroma by steam distillation and suppresses the unique heating odor caused by steam distillation. The present invention also provides a tea extract having a refreshing sweetness, a strong umami taste, a little miscellaneous taste, and an unpleasant flavor, and a method for producing the same. A method for producing a tea extract, which comprises the following steps (1) to (3). (1) Extracting teas with water in a temperature range of 0 to 30 ° C. to obtain a low temperature extract, (2) Steam extraction extraction of the extraction residue after obtaining the low temperature extract in step (1), Step of obtaining steam distilled extract, (3) Step of obtaining tea extract by mixing low temperature extract and steam distilled extract obtained in steps (1) and (2) [Selection] None

Description

  The present invention relates to a method for producing a tea extract. More specifically, the present invention relates to a method for producing a tea extract, which uses tea as a raw material, has good strength and quality in both aroma and taste, has a tea leaf feeling, and has little heating odor.

  Tea beverages such as green tea, black tea, oolong tea, barley tea, and mixed tea have gained high consumer support from health consciousness. Containerized beverages that are sterilized and filled in cans and plastic bottles using these teas as raw materials Has shown high growth in production in recent years. In recent years, beverages with a natural, fresh and rich fragrance, a refreshing sweetness, a strong umami taste, a little miscellaneous taste, and an unpleasant taste tend to be preferred. Under such circumstances, in order to produce industrially stable and mass-produced products with the expected flavor, selection of raw materials for tea used, quality control of raw materials, mixing ratio and mixing method of raw materials, extraction method, etc. Various ideas have been devised.

  In the production of these beverages, it is common practice to add various flavor improving agents such as various tea extracts as part of the raw materials in addition to the tea raw materials as described above. The tea extract is obtained by extracting only necessary components according to the purpose from teas, and can be prepared in quality according to the form and flavor of the final product. The addition of a tea extract is a method that provides a simple and advantageous effect in tea beverage production because the desired effect can be easily obtained by adding a desired type of extract according to the purpose of the final beverage. is there.

  In the tea extract manufacturing method, a method using an extract (distillate) obtained by steam distillation of tea is proposed as a method for obtaining an extract that takes advantage of the natural and fresh aroma of tea. Has been.

  As such a proposal, for example, a method for producing a tea flavor in which a distillate obtained by steam-distilling tea is brought into contact with tea leaves and a heated distillation odor in the distillate is removed (Patent Document 1). The method for producing an extract for a favorite beverage, which comprises extracting a favorite beverage material with hot water and recovering the extract, then steam-extracting the extraction residue to recover the distillate, and mixing the extract and the distillate (Patent Document) 2) After the inside of the extraction kettle is replaced with an inert gas, the favorite beverage raw material is extracted with warm water, then the residue is steam extracted to recover the distillate, and the extract and liquor extract are mixed. Production method (Patent Document 3), flavor (A) obtained by steam-distilling a raw material for a favorite beverage, and flavor (B) obtained by subjecting the raw material for a preferred beverage to a gas-liquid countercurrent contact device And flavor (B) per part by mass of flavor (A) A novel flavor contained in the range of 0.01 to 100 parts by mass (Patent Document 4), a fresh leaf of tea (Scientific name: Camellia sinensis (l) O. Kuntze), which is an evergreen tree of the camellia family, is subjected to a freezing treatment after plucking. A green tea beverage in a sealed container, characterized in that it contains a distillate obtained by steam distillation of frozen tea leaves (Patent Document 5), and / or after treating the tea leaves with tannase A method for producing a tea extract with enhanced aroma, characterized by allowing glycoside-degrading enzyme to act on (Patent Document 6), and a method for producing a tea extract characterized by performing an extraction treatment from steam-treated tea leaves ( Patent Document 7) After immersing or moistening tea leaves with warm water, the tea leaves are steam extracted to recover the distillate, the distillate residue is extracted with water to recover the extract, and the distillate and extract are extracted. Liquid and A method for producing a tea extract to be mixed (Patent Document 8), Step 1 for fractionating tea leaves by steam distillation to obtain a distillate, and Step 2 for heat-treating the distillate of Step 1 at a temperature of 100 ° C. or lower. A tea extract obtained by a process including the process (Patent Document 9), a process of distilling a fragrance component from a plant material by a steam distillation method and recovering a distillate; A method for producing natural flavor (Patent Document 10) including a step of collecting aroma components by subjecting to a fluid contact distillation method, and generating water vapor under a predetermined reduced pressure condition in which the boiling point of water is 5 to 85 ° C. Steam is further heated to superheated steam having a boiling point not lower than 100 ° C. and lower than 100 ° C., and this superheated steam (A) is brought into contact with the raw material to be extracted under the predetermined pressure reducing condition as a supply medium for steam distillation, In the supply medium A method for producing an extract characterized by volatilizing and / or eluting an extraction component from a raw material to be collected (Patent Document 11), collecting aroma from a tea raw material by a steam distillation method, and collecting a distillation residue A method for producing a tea extract in which an enzyme-treated extract is obtained by enzyme treatment and the enzyme-treated extract and the recovered scent are mixed (Patent Document 12), and a distillate obtained by fractionating green tea leaves by vacuum steam distillation is removed. Step 2, the green tea leaves after removing the distillate from step 1 are fractionated by atmospheric steam distillation to obtain a distillate, and the green tea leaf residue after steam distillation in step 2 is extracted with water Step 3 of obtaining an extract, Step 4 of mixing the distillate of Step 2 and the extract of Step 3 to obtain a green tea extract, and Step 5 of heating the green tea extract of Step 4 at a temperature of 100 ° C. or less are included. Green tea extract obtained by the process (Patent Document 13) (Step 1) Fractionation of raw tea leaves by vacuum steam distillation to separate the distillate from tea leaves (Step 2) Fractionation of tea leaves separated in step 1 by atmospheric steam distillation Step for separating tea leaf residue (Step 3) Step for obtaining water extract from tea leaf residue separated in Step 2 (Step 4) Distillate separated in Step 2 and Extract liquid separated in Step 3 A tea extract produced by a method comprising a step of producing a tea extract by mixing (1) aroma gas produced when steam-distilling raw tea leaves, and introducing water droplets into the aroma gas A step of recovering aroma gas components by spraying; (2) a step of extracting a distillate residue obtained by steam-distilling raw tea leaves with water and recovering an extract; (3) a recovered liquid obtained in step (1); A step of mixing with the extract obtained in step (2). Proposals have been made for tea extracts to be made (Patent Document 15). However, in order to perform steam distillation, heating at a high temperature is usually essential, and all of these methods have the disadvantage that a heated odor generated during distillation is imparted to the distillate, and natural It was difficult to obtain a fresh and rich fragrance, a refreshing sweetness, a refreshing, less heated odor, and a rich flavored tea extract.

JP-A-8-116882 Japanese Patent No. 2813178 Japanese Patent No. 3880217 JP 2003-33137 A JP 2005-160416 A Japanese Patent No. 4382263 JP 2007-295921 A Japanese Patent No. 4104018 JP 2010-207116 A JP 2011-92044 A JP 2011-125221 A JP 2011-182673 A JP 2012-88 A JP 2012-89 A JP 2012-5419 A

  The purpose of the present invention is to have a fragrance that reproduces the natural, fresh and rich fragrance of teas, which has a strong fragrance by the steam distillation method and suppresses the unique heating odor by steam distillation, and An object of the present invention is to provide a tea extract having a refreshing sweetness, a strong umami taste, a little miscellaneous taste and an unpleasant flavor, and a method for producing the same.

  The present inventors have conducted intensive research on a method for collecting a strong aroma without changing the fresh aroma of tea. In order to suppress thermal degradation during aroma extraction by steam distillation, it is preferable that the raw material is moist, but even if steam distillation is performed after tea has been moistened, a certain amount of heated odor is still generated. End up. Thus, for example, as in the invention of Patent Document 2 or 3, a tea is extracted in advance with hot water and an extract is collected, and then the extraction residue is subjected to steam distillation to collect a distillate. Can be considered. However, in the method of Patent Document 2 or 3, not only a bitter bitter taste component and miscellaneous taste component are extracted by hot water extraction, but also the extract is deteriorated due to thermal deterioration. It was found that because the swells were too swollen, the passage of water vapor was not secured, channeling occurred, and sufficient aroma recovery was not possible. The present inventors consider that tea is not so swollen despite the fact that tea is moistened, which is a condition for recovering a good aroma during steam distillation. It was examined to perform steam distillation after extraction. As a result, low temperature extraction does not swell despite the wetness of teas, and at the same time, umami and sweet ingredients are extracted, and a fresh, fresh and natural aroma is also extracted. It turned out that miscellaneous taste is hardly extracted. Subsequently, in the subsequent steam distillation, the tea leaves were not swollen, so that the passage of water vapor could be secured and sufficient aroma recovery was possible. And by mixing this low-temperature extract and steam-distilled extract, it has a fragrance that reproduces the natural, fresh and rich fragrance of teas as it is, has a strong tea leaf feeling, and has a refreshing sweetness. It was possible to obtain a tea extract having a refreshing umami taste, little miscellaneous taste, and an unpleasant flavor. In addition, since the components that can be extracted by hot water extraction still remain in the residue after steam distillation, this residue is further extracted with hot water to obtain a high temperature extract, and the obtained high temperature extract is Furthermore, even when mixed with the previously obtained mixture of the low temperature extract and the steam distilled extract, it was confirmed that almost no heating odor was generated, and the present invention was completed.

Thus, the present invention provides the following.
(A) A method for producing a tea extract, comprising the following steps (1) to (3).
(1) A step of extracting tea with water in a temperature range of 0 to 30 ° C. to obtain a low temperature extract,
(2) A step of subjecting the extraction residue after obtaining the low temperature extract in step (1) to steam distillation to obtain a steam distillation extract,
(3) A step of obtaining a tea extract by mixing the low-temperature extract and the steam-distilled extract obtained in the steps (1) to (2) (B) A method for producing a tea extract, the following steps A method for producing a tea extract comprising (1) to (4).
(1) A step of low temperature extraction of teas in a temperature range of 0 to 30 ° C. to obtain a low temperature extract,
(2) A step of subjecting the extraction residue after obtaining the low temperature extract in step (1) to steam distillation to obtain a steam distillation extract,
(3) In the steps (4) (1) to (3), the distillation residue after obtaining the steam distillation extract in step (2) is extracted with water at 30 to 100 ° C. to obtain a high temperature extract. The step of obtaining the tea extract by mixing the obtained low-temperature extract, steam-distilled extract and high-temperature extract (C) The tea is selected from green tea, black tea, oolong tea, barley tea and roasted grain tea or The manufacturing method of the tea extract of (A) or (B) which is 2 or more types.
(D) A tea extract obtained by any one of the methods (A) to (C).
(E) A tea beverage containing the tea extract of (D).
(F) A method for enhancing the flavor of tea beverages by blending the tea extract of (D).

  In the method for producing tea extracts of the present invention, due to the effects of low temperature extraction and steam distillation, the tea has an aroma that reproduces the natural, fresh and rich fragrance as it is, has a strong tea leaf feeling, and is refreshing. It is possible to obtain a tea extract having a sweet taste and a clear umami, a little heated odor and miscellaneous taste, and an unpleasant flavor. The tea extract obtained by the production method of the present invention is blended in an appropriate proportion in the manufacturing process of tea beverages mainly based on self-extraction, so that it is lost in the tea beverage manufacturing process by self-extraction and is naturally found in teas. A fresh, rich fragrance that reproduces the fragrance as it is, with a strong tea leaf feeling, a refreshing sweetness and a strong umami taste, and with a heated odor and miscellaneous taste, giving it an unpleasant flavor. It is possible to produce a delicious tea beverage with a rich flavor.

  Examples of tea materials used in the present invention include processed tea products that are evergreen trees of the camellia family, cereal teas, herbal teas, and the like. Processed products of tea (Scientific name: Camellia sinensis (L) O. Kuntze), an evergreen tree of the camellia family, fresh leaves obtained from tea buds, leaves, stems, etc., unfermented tea produced, semi-fermented tea (oolong tea) : Oolong tea) and fermented tea (black tea). Non-fermented tea such as green tea (sencha, gyokuro, kabuse tea, bancha, tama-green tea, matcha tea, hojicha, kettle roasted tea, tencha, etc.); semi-fermented tea such as oolong tea, baked tea; etc .; Examples include pu-erh tea. In addition, tea obtained by adding unfermented tea or semi-fermented tea with flowers can be used. Of these, green tea, oolong tea, jasmine tea, and the like that require a fresh and natural aroma, sweetness, umami, and the like are particularly suitable. Examples of grain tea include barley tea (roasted barley), roasted malt, pearl barley tea (roasted pearl barley), roast brown rice, buckwheat tea (roasted buckwheat berries), roasted corn, roasted sesame, roasted Examples include quinoa, roasted amaranth, roast millet, roast millet, roast millet, roasted soybean and the like. In addition, herb teas include, for example, hub tea, amacha mul tea, psyllium tea, cherry tea, sweet tea, persimmon leaf tea, kelp tea, matsuba tea, tomorrow leaf tea, guava tea, loquat leaf tea, aloe tea, turmeric tea. , Horsetail tea, Safflower tea, Saffron tea, Confrey tea, Cuco tea, Mugwort tea, Ginkgo biloba tea, Karin tea, Mulberry leaf tea, Burdock tea, Taranoki tea, Dandelion tea, Green tea, Elderberry tea, Mouse mochi tea, Examples include loquat leaf tea, megsurinoki tea, and rahan fruit tea.

  These teas can be used as they are without being crushed or cut, or can be used after being crushed or cut to a size of about 0.3 mm to 2 cm. However, in consideration of clogging and channeling in steam distillation and extraction, separation of the extract and filtration efficiency, a pulverization method that contains a large amount of fine powder of 0.1 mm or less is not preferable, and the size and particle size are as uniform as possible. It is preferable to grind or cut so as to have a diameter.

  In the present invention, first, as a step (1), teas are extracted with water in a temperature range of 0 to 30 ° C. to obtain a low temperature extract. The water used in the step (1) is preferably water having a temperature in the range of 0 to 30 ° C, preferably in the range of 10 to 25 ° C. When the temperature exceeds 30 ° C., the flavor and taste are deteriorated, which is not preferable. The ratio of tea raw material to water is not particularly limited, but 3 to 50 parts by weight of water, preferably 5 to 20 parts by weight, and more preferably 7 to 15 parts by weight with respect to 1 part by weight of tea raw materials. Can do.

  The pH at the time of water extraction does not need to be adjusted in particular, but the generation of insoluble matter can be suppressed by adjusting the water extract to a pH within the range of about pH 5.0 to pH 7.0 as necessary. The water used for extraction may contain sodium ascorbate, water-soluble antioxidants, monovalent alkali metal salts, and the like. Next, although extraction time is not particularly limited, it can be about 5 minutes to 10 hours, preferably about 30 minutes to 5 hours, but most of the flavor components that can be extracted at low temperature and low boiling point are extracted. It is desirable that the extraction time be the end point of extraction and the extraction time be as short as possible.

  As the tea extraction device, column extraction, batch continuous extraction device, drip type extraction device, multi-function device with a stirrer, and other extraction devices can be used, but are not limited thereto. In addition, when using an extraction residue for column steam distillation in the following process (2), it is preferable to extract in a column type extraction apparatus. In column-type extraction devices, low-temperature water can be added from the top or the bottom of the column, and the extraction liquid can be extracted from the opposite side where water is injected or from the side where water is injected. May be. However, in order to extract efficiently using gravity, a method of injecting water from the upper part of the column and extracting the extract from the lower part of the column can be preferably exemplified.

  In the present invention, the obtained low-temperature extract may be subjected to centrifugation, filtration or the like, if necessary. As the centrifugation, for example, solid-liquid separation can be performed by a continuous centrifuge. Moreover, as filtration, it can filter by adding filter aids, such as diatomaceous earth and a cellulose powder, for example.

  In the present invention, next, as step (2), the extraction residue after obtaining the low temperature extract in step (1) is subjected to steam distillation extraction (hereinafter sometimes simply referred to as “steam distillation”), and steam distillation extract is obtained. Get. In steam distillation extraction, the extraction residue after low-temperature extraction is used as it is or mixed with water to form a slurry, which is recovered and extracted by a gas-liquid countercurrent contact extraction method, or the extraction residue after low-temperature extraction is extracted. It is possible to employ a method in which water vapor is fed into the column, the extraction residue is brought into contact with water vapor, and the water vapor after contact is condensed to recover and extract the aroma.

  The gas-liquid countercurrent contact extraction method can be carried out by a known method, and for example, a method of extraction using an apparatus described in Japanese Patent Publication No. 7-22646 can be adopted. The extraction method using this apparatus will be described in detail. For a liquid or paste-like taste drink on the rotating cone of a gas-liquid countercurrent contact extraction apparatus having a structure in which rotating cones and fixed cones are alternately combined. An example is a method in which the raw material is caused to flow down from the upper part and the vapor is raised from the lower part to recover and extract the aroma components present in the raw material.

  The operating conditions of this gas-liquid countercurrent contact extraction apparatus can be arbitrarily selected depending on the processing capacity of the apparatus, the type and concentration of the raw material, the intensity of the aroma, and the like. The ratio of the low-temperature extraction residue to water can be any ratio as long as it has fluidity when made into a slurry, but is approximately 5 times to 30 times the amount of water with respect to 1 part by mass of the low-temperature extraction residue. The double amount can be exemplified. When water falls below this range, fluidity is difficult to occur, and when the amount of water is outside this range, the aroma of the resulting steam distilled extract tends to be weak.

  An example of operating conditions of the gas-liquid countercurrent contact extraction device is shown below.

[Operation conditions of gas-liquid countercurrent contact extraction device]
Raw material supply speed: 300 to 700 L / hr
Steam flow rate: 5 to 50 kg / hr
Evaporation amount: 3 to 35 kg / hr
Column bottom temperature: 40-100 ° C
Column top temperature: 40-100 ° C
Degree of vacuum: atmospheric pressure to -100 kPa (based on atmospheric pressure)
After gas-liquid countercurrent contact extraction, the slurry-like steam distillation extraction residue is in a state extracted with warm water or hot water, so the solid content in the steam distillation extraction residue is centrifuged, squeezed, filtered, etc. It is also possible to use the extract obtained by removing by solid-liquid separation by a method known per se.

  Steam distillation extraction using a column, which is another steam distillation extraction, is an extraction method in which steam is passed through the raw material and the aromatic components distilled off accompanying the steam are condensed together with the steam. Any distillation means such as steam distillation extraction or reduced pressure steam distillation extraction can be employed. For example, by blowing steam from the bottom of a steam distillation kettle charged with the low temperature extraction residue of (1) and cooling the distillate with a cooler connected to the upper distillate side, the volatile aroma component as a condensate is obtained. The contained steam distillation extract can be collected. If necessary, a volatile fragrance component having a lower boiling point can be reliably collected by connecting a cold trap using a refrigerant to the end of the fragrance collection device. In addition, during steam distillation extraction, deterioration due to heating of aromatic components can be effectively prevented by steam distillation in the presence of an inert gas such as nitrogen gas and / or an antioxidant such as vitamin C. Therefore, it is preferable. Moreover, 10 to 400 weight% can be employ | adopted for the collection amount of a distillate on the basis of the weight of the used low temperature extraction residue.

  The obtained steam distilled extract is preferably stored at a temperature in the range of −20 ° C. to 30 ° C. until mixed with the low temperature extract.

  In the present invention, as the step (3), the steam-distilled extract and the low-temperature extract obtained as described above can be mixed at an arbitrary ratio to obtain a tea extract. The mixing ratio of the low temperature extract and steam distilled extract at that time can be freely selected according to the flavor of the beverage to which the tea extract of the present invention is added and the target flavor. The mixing ratio of the low-temperature extract and the steam-distilled extract is, for example, 1: 0.01 to 1000, preferably 1: 0.05 to 200, more preferably 1: 0.1 to 50, and still more preferably 1: 0.5 to 10 and particularly preferably 1: 1 to 5 can be mentioned.

  When the blending ratio of the low-temperature extract is large, the taste such as umami and sweetness becomes strong, and when the blending ratio of the steam-distilled extract is large, the natural and fresh aroma is strong, and the balance according to palatability is achieved. It is possible to prepare.

  Moreover, in this invention, the distillation residue after obtaining the steam distillation extract at a process (2) can be extracted with 30-100 degreeC water, and a high temperature extract can also be obtained. In this step, for example, 1 to 100 parts by mass of water per 1 part by mass of the extraction residue is added to the extraction residue after the steam distillation extraction in (2), and the range of 40 ° C. to 100 ° C. is allowed to stand or be stirred. The temperature is preferably 60 to 95 ° C., extracted for about 2 minutes to about 5 hours depending on the operating temperature, cooled, then solid-liquid by a known method such as centrifugation, pressing or filtration. By separating, an insoluble matter can be removed and a high temperature extract can be obtained. In addition, for example, the extraction residue after the steam distillation extraction of (2) is filled in a column extractor, and hot water at 40 ° C. to about 100 ° C. is flowed from the upper or lower portion of the column using a metering pump or the like, A high temperature extract can also be obtained by column extraction. Such column extraction can be performed by connecting a plurality of columns in series as desired.

  The high temperature extract thus obtained can be mixed with the low temperature extract obtained in the above step (1) and the steam distilled extract obtained in the step (2) to obtain a tea extract. In this case, the mixing ratio of the high temperature extract to the mixture of the low temperature extract and the steam distilled extract can be freely selected according to the flavor of the beverage to which the tea extract of the present invention is added and the target flavor. Can do. The mixing ratio of the high temperature extract is, for example, 1: 0.001 to 100, preferably 1: 0.005 to 20, more preferably the high temperature extract with respect to the mixture of the low temperature extract and the steam distilled extract. 1: 0.01 to 5, more preferably 1: 0.05 to 1, particularly preferably 1: 0.1 to 0.5. By increasing the blending ratio of the high-temperature extract, complex tastes such as astringency and richness are imparted and enhanced, and it is possible to adjust the balance according to palatability.

  Further, the enzyme treatment may be performed on the tea water extract (low temperature extract or high temperature extract) and / or during water extraction (at the time of low temperature extraction or high temperature extraction). For example, by performing tannase treatment on the extract, it is possible to obtain an effect of preventing deterioration such as turbid precipitation and secondary precipitation due to subsequent storage. In particular, during water extraction (low temperature extraction or high temperature extraction), a large amount of taste components are generated by performing an enzyme treatment, and an extract having a strong taste such as sweetness and umami can be obtained.

  There is no restriction | limiting in particular as an enzyme which can be used for an enzyme process, For example, carbohydrase, protease, lipase, tannase, chlorogenic acid esterase etc. can be illustrated. Furthermore, specific examples of saccharide-degrading enzymes include amylase, glucoamylase, pullulanase, cellulase, hemicellulase, xylanase, pectinase, arabanase, dextranase, glucanase, mannanase, α-galactosidase, etc. Can do. By using these enzymes in appropriate combinations, the sweetness and umami of the enzyme-treated extract can be enhanced.

  Further, the tea extract of the present invention can be concentrated by various methods to produce a concentrated tea extract. As the concentration method, various methods such as vacuum concentration, freeze concentration, reverse osmosis membrane concentration, and concentration using a synthetic adsorbent can be adopted, but the composition and balance of the aroma and taste of teas are maintained. For this purpose, a concentration method using a reverse osmosis membrane is suitable. Any commercially available reverse osmosis membrane may be used as the reverse osmosis membrane. Examples of the membrane material include cellulose acetate, aromatic polyamide, polyvinyl alcohol, and polysulfone. % Of the reverse osmosis membrane may be mentioned, but is not limited thereto. As a commercially available reverse osmosis membrane, for example, a reverse osmosis membrane ROMEMBRA (registered trademark) manufactured by Toray Industries, Inc., a reverse osmosis membrane manufactured by Nitto Denko Corporation (CPA-2, CPA-3, ESPA-1, ESPA-4, SWC-5 (registered) (Trademark), LIC3-LD), reverse osmosis membrane ORFINE (registered trademark) series manufactured by Organo Corporation, and the like.

  As a temperature range in the concentration using a reverse osmosis membrane, concentration such as aroma and taste is extremely effectively suppressed by concentration at a temperature range of 0 to 50 ° C., preferably 10 to 30 ° C. be able to. In addition, the pH is adjusted within the range of pH 4.5 to 7.0, preferably within the range of pH 5.0 to pH 6.5 to adjust the pH of the tea extract to suppress the formation of precipitates. , Fragrance, loss of taste can be reduced. Further, the degree of concentration is not particularly limited, but the Bx of the concentrated tea extract can be within a range of about 10 ° to 25 °.

  As another concentration method, for example, a resin adsorption method in which the steam distilled extract obtained in the step (2) is adsorbed on a synthetic adsorbent and then desorbed with ethanol or the like can be employed. The synthetic adsorbent is not particularly limited. For example, a copolymer of styrene and divinylbenzene, an ethylvinylbenzene and divinylbenzene copolymer, a polymer of 2,6-diphenyl-9-phenyl oxide, and methacrylic acid Illustrate chemically bonded silica gel (modified silica gel) in which alcohols, amines, silanes, etc. are chemically bonded to the polycondensation polymer of diol and the reactivity of silanol groups on the silica gel surface. Can do.

  In addition, when concentrating the steam distillation extract obtained in the step (2) with a synthetic adsorbent, the low temperature extract obtained in the step (1) and / or the high temperature extract obtained by extracting the steam distillation extract residue It is also possible to employ a method of concentrating the mixture by concentration under reduced pressure and mixing the respective concentrates.

  Further, the tea extract of the present invention may be added and mixed with a pH adjuster such as sodium bicarbonate, an antioxidant such as sodium ascorbate, a fragrance, other food materials, and food additives as desired.

  The method for preserving the tea extract of the present invention is desirably stored under refrigerated or frozen conditions at 5 ° C. or lower. The lower the temperature, the less likely the quality will decrease, but the extremely low temperature is disadvantageous from the viewpoint of cost and equipment. Therefore, practically, a temperature range of about −30 to −15 ° C. is preferable. Further, when the temperature exceeds 5 ° C., the fragrance and flavor deteriorate rapidly with the passage of time, and the natural, fresh and good flavor is impaired.

  The tea extract of the present invention thus obtained is stable against retort sterilization and UHT sterilization, has a fragrance that directly reproduces the natural, fresh and rich scent inherent in teas, has little heating odor, and tea leaves. It has a strong feeling, a refreshing sweetness, a strong umami taste, a little miscellaneous taste, and an unpleasant flavor. Therefore, of course, it can be used for tea beverages and tea-containing milk beverages, but all teas such as tea jelly, tea cookies, tea chocolate, tea pudding, tea bavaroa, tea cakes, etc. It can be used for foods and beverages having a flavor, and it is possible to impart a natural, fresh and good fragrance, umami, and sweetness of teas that cannot be obtained with conventional tea extracts to various products. The tea leaf sensation is a sensation that creates a unique taste of tea.It has a fragrance reminiscent of a dry leaf that rises when a can or pack containing high-quality tea leaves is opened. It means that the flavor is strong, and when an extract with a strong tea leaf feeling is added to the beverage, it has a drinking sensation that makes you feel that you have used more tea leaves than the amount of tea leaves actually used.

  EXAMPLES Next, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited only to these Examples.

Example 1 (Oolong tea extract: steam-distilled after low-temperature extraction)
400 g oolong tea (Iron Kannon: K-103) was packed in a 3 liter column. As an extraction solvent, a solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water and adjusting the temperature to 25 ° C. Adjust the jacket of the column to 25 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. It extracted and filtered with a 200 mesh Saran filter cloth, and 1731 g of extract was obtained (Bx3.85 °, pH 5.14). The extract was put into a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.067 g (0.1% soluble solid content calculated by Bx: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 3.95 ° at the end of the reaction, pH 4.84). 222 g of ion-exchanged water was added to adjust Bx to 3.5 °, and then the enzyme was inactivated by sterilization by heating at 90 ° C. for 1 minute, and immediately cooled to 25 ° C. to obtain a low-temperature extract. (Yield 1953 g, Bx 3.5 °, pH 4.80).

  On the other hand, the low-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after the low-temperature extraction is completed, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure, steam distillation is performed, and the aroma obtained from the top of the column The water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam distilled extract) (50% of oolong tea leaves). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  50 g of the obtained low-temperature extract and 10 g of the steam-distilled extract were mixed to obtain 60 g of oolong tea extract (Product 1 of the present invention). Further, 10 g of the obtained low-temperature extract and 30 g of the steam-distilled extract were mixed to obtain 40 g of oolong tea extract (present product 2).

Example 2 (After high temperature extraction after steam distillation)
In Example 1, the distillation residue after obtaining the steam distillation extract was further subjected to hot water extraction under the following conditions to obtain a high temperature extract.

  A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 80 ° C. The jacket of the column containing the distillation residue after obtaining the steam distillation extract in Example 1 was adjusted to 85 ° C., the extraction solvent was fed from the top of the column, filled the column, and allowed to stand for 90 minutes, While feeding the remaining extraction solvent, the extract was extracted from the bottom of the column over 30 minutes and filtered through a 200 mesh Saran filter cloth to obtain 1584 g of extract (Bx3.36 °, pH 4.99). The extract was placed in a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.053 g (0.1% soluble solid content calculated by Bx: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 3.38 ° at the end of the reaction, pH 4.35). 189 g of ion-exchanged water was added to adjust Bx to 3.0 °, and then the enzyme was deactivated by heating at 90 ° C. for 1 minute, and immediately cooled to 25 ° C. to obtain a high-temperature extract. (Yield 1762 g, Bx 3.0 °, pH 4.32).

  25 g of the low-temperature extract obtained in Example 1, 10 g of the steam-distilled extract and 25 g of the high-temperature extract obtained in this example (Example 2) were mixed to obtain 60 g of oolong tea extract (present product 3). . Further, 5 g of the low temperature extract obtained in Example 1, 30 g of the steam distilled extract and 5 g of the high temperature extract obtained in this example (Example 2) were mixed to obtain 40 g of oolong tea extract (Product 4 of the present invention). Obtained.

Example 3 (The temperature of the low-temperature extraction of Example 1 was changed to 5 ° C.)
400 g oolong tea (Iron Kannon: K-103) was packed in a 3 liter column. A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 5 ° C. Adjust the column jacket to 5 ° C, feed the extraction solvent from the top of the column, fill the column, and let it stand for 90 minutes. While feeding the remaining extraction solvent, extract the extract from the bottom of the column over 30 minutes. The sample was extracted and filtered through a 200 mesh Saran filter cloth to obtain 1784 g of an extract (Bx 2.73 °, pH 5.24). The extract was placed in a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.049 g (soluble solid content calculated by Bx: 0.1%: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 2.73 ° at the end of the reaction, pH 5.11). 171 g of ion-exchanged water was added to adjust Bx to 2.5 °, and then the enzyme was deactivated by sterilization by heating at 90 ° C. for 1 minute, and immediately cooled to 25 ° C. to obtain a low-temperature extract. (Yield 1955 g, Bx 2.5 °, pH 4.80).

  On the other hand, the low-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after the low-temperature extraction is completed, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure, steam distillation is performed, and the aroma obtained from the top of the column The water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam distilled extract) (50% of oolong tea leaves). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  50 g of the obtained low-temperature extract and 10 g of the steam-distilled extract were mixed to obtain 60 g of oolong tea extract (Product 5 of the present invention). Further, 10 g of the obtained low-temperature extract and 30 g of the steam-distilled extract were mixed to obtain 40 g of oolong tea extract (Product 6 of the present invention).

Comparative Example 1 (Extraction temperature of extraction performed in step (1) was high)
400 g oolong tea (Iron Kannon: K-103) was packed in a 3 liter column. A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 60 ° C. Adjust the jacket of the column to 60 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. It extracted and filtered with a 200 mesh Saran filter cloth, and 1654g of extract liquid was obtained (Bx4.97 degree, pH 5.15). The extract was put into a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.082 g (0.1% soluble solid content calculated by Bx: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 4.98 ° at the end of the reaction, pH 4.98). 183 g of ion-exchanged water was added to adjust Bx to 4.5 °, followed by heating at 90 ° C. for 1 minute to inactivate the enzyme for sterilization, and immediately cooled to 25 ° C. to obtain an extract ( Yield 1837 g, Bx 4.5 °, pH 4.95).

  On the other hand, the extraction residue is replaced with nitrogen gas in the 3 liter column after the extraction is completed, and steam distilled with nitrogen gas mixed from the bottom of the column is sent under atmospheric pressure to perform steam distillation, and contains the aroma obtained from the top of the column. Water vapor was condensed in a cooling tube to obtain 200 g of distillate (steam-distilled extract) (50% of oolong tea leaves). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  50 g of the obtained extract and 10 g of the steam distilled extract were mixed to obtain 60 g of oolong tea extract (Comparative product 1). Further, 10 g of the obtained extract and 30 g of the steam-distilled extract were mixed to obtain 40 g of oolong tea extract (Comparative product 2).

Comparative Example 2 (Oolong tea extract: first steam distillation step followed by low temperature extraction)
400 g oolong tea (Iron Kannon: K-103) was packed in a 3 liter column. A solution in which 0.8 g of sodium ascorbate was dissolved in 100 g of ion-exchanged water was sprayed to wet the entire tea leaf, and the inside of the column was replaced with nitrogen gas. Next, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure to perform steam distillation, and the steam containing the fragrance obtained from the top of the column is condensed in the cooling tube, and the distillate (steam distillation extract) 200 g (50% of oolong tea leaves) was obtained. The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  Subsequently, 1.2 g of sodium ascorbate was dissolved in 2400 g of ion-exchanged water as an extraction solvent, and a temperature was adjusted to 25 ° C. to prepare a solution. Adjust the jacket of the column to 25 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. It extracted and filtered with a 200 mesh Saran filter cloth, and 1698g of extract liquid was obtained (Bx4.51 degree, pH 5.13). The extract was placed in a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.077 g (0.1% soluble solid content calculated by Bx: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 4.54 ° at the end of the reaction, pH 4.82). 229 g of ion-exchanged water was added to adjust Bx to 4.0 °, and then the enzyme was inactivated by sterilization by heating at 90 ° C. for 1 minute, and immediately cooled to 25 ° C. to obtain a low temperature extract. (Yield 1927 g, Bx 4.0 °, pH 4.78).

  50 g of the obtained low-temperature extract and 10 g of the steam-distilled extract were mixed to obtain 60 g of oolong tea extract (Comparative product 3). Further, 10 g of the obtained low-temperature extract and 30 g of the steam-distilled extract were mixed to obtain 40 g of oolong tea extract (Comparative product 4).

[sensory evaluation]
To 100 g of oolong tea leaves (color type S-103), 3000 g of ion-exchanged water heated to 90 ° C. (added 0.05% sodium L-ascorbate) was added, and extraction was performed for 5 minutes with stirring. After the extract was cooled to 20 ° C., no. Filtration was performed with 2 filter paper (manufactured by ADVANTEC Co., Ltd.) to obtain 2628 g of extract, which was used as oolong tea extract. Add 300 g of oolong tea extract, 0.05 g of sodium L-ascorbate, and 2 g each of the products 1 to 6 of the present invention or the comparative products 1 to 4 (0.2% with respect to the whole beverage) The total amount was 1000 g. This was filled into cans and sterilized at 121 ° C. for 20 minutes to obtain respective beverages. In addition, as a control, an additive-free product of the present invention and a comparative product were prepared. The sterilized beverage was stored at room temperature for 2 weeks and then subjected to sensory evaluation by five well-trained panelists. The evaluation criteria are as follows. When the additive-free product (control) is set to 0, the scent is strong, the scent is natural, the scent is fresh, the tea leaves are sensation, the sweetness, the umami, the little taste, The sensory evaluation was performed as extremely good: 10 points, very good: 8 points, good: 6 points, slightly good: 4 points, and slightly good: 2 points. The average score is shown in Table 1. The tea leaf sensation is a sensation that creates a unique taste of tea.It has a fragrance reminiscent of a dry leaf that rises when a can or pack containing high-quality tea leaves is opened. It means that the flavor is strong, and when an extract with a strong tea leaf feeling is added to the beverage, it has a drinking sensation that makes you feel that you have used more tea leaves than the amount of tea leaves actually used.

  As shown in Table 1, the beverages to which the present invention products 1 to 6 and the comparative products 1 to 4 to which the extract containing the steam-distilled extract is added are greatly enhanced in fragrance strength compared to the case of no addition. It was. On the other hand, the natural feeling of fragrance and the fresh feeling of fragrance have a very high evaluation score of the present invention products 1 to 6 subjected to low-temperature extraction as the first step for tea leaves, while the first score for tea leaves is the first. Comparative products 1 and 2, which were subjected to high-temperature extraction as a process, and comparative products 3, 4 which were subjected to steam distillation as an initial process for the tea leaves were relatively low.

  In addition, regarding the tea leaf feeling, the evaluation scores of the present invention products 1 to 6 which were subjected to low temperature extraction as the first step for tea leaves were very high, whereas the tea leaf was subjected to high temperature extraction as the first step. The comparative products 1 and 4 and the comparative products 3 and 4 which were subjected to steam distillation as the first step for the tea leaves had a relatively low evaluation.

  Furthermore, regarding tastes such as sweetness, umami, little miscellaneous taste, and a refreshing feeling, the evaluation scores of the inventive products 1 to 6 which were subjected to low-temperature extraction as the first step for tea leaves were very high. Comparative products 1 and 2 that were subjected to high temperature extraction as the first step for tea leaves, and comparative products 3 and 4 that were subjected to steam distillation as the first step for tea leaves were relatively low.

  In addition, in the mixing ratio of the extract and the steam distilled extract, the ratio of the steam distilled extract is relatively high. In the products 2, 4, and 6 of the present invention, the evaluation score of the natural scent and the fresh scent In the present invention products 1, 3, and 5, which are relatively high and the mixing ratio of the low temperature extract is relatively high, the evaluation score of taste such as sweetness, umami, poor taste, and refreshing feeling is relatively high. It was.

  Moreover, the thing with low temperature of the low temperature extraction which is the first process (this invention products 5 and 6 extracted at 5 ° C.) is a slightly higher temperature of the low temperature extraction which is the first process (extracted at 25 ° C.). Compared with the products 1 and 2) of the present invention, the evaluation of the natural scent of the scent and the fresh scent of the scent are slightly higher. The low-temperature extraction temperature is slightly higher (the products 1 and 2 of the present invention extracted at 25 ° C.) and the low-temperature extraction temperature, which is the first step, is lower (the present product extracted at 5 ° C.). Higher than 5 and 6).

  Furthermore, in the products 3 and 4 of the present invention, which were further extracted at a high temperature after low temperature extraction and steam distillation, compared to the products 1 and 2 of the present invention, there is almost no difference in the natural fragrance and fresh fragrance. Of the taste, the evaluation of sweetness and umami was slightly high. On the other hand, the degree of miscellaneous taste and the refreshing feeling were similar.

Example 4 (Black tea extract: first steam-distilled after low-temperature extraction step)
400 g of tea leaves (Darjeelin second flush BOP) was packed into a 3 liter column. As an extraction solvent, a solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water and adjusting the temperature to 25 ° C. Adjust the jacket of the column to 25 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. Extracted and filtered through a 200 mesh Saran filter cloth to obtain 1658 g of extract (Bx4.04 °, pH 5.01). The extract was put into a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.067 g (0.1% soluble solid content calculated by Bx: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 4.08 ° at the end of the reaction, pH 4.80). Subsequently, the enzyme was inactivated by sterilization by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 110.6 g of a low temperature extraction concentrate.

  On the other hand, the low-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after the low-temperature extraction is completed, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure, steam distillation is performed, and the aroma obtained from the top of the column Water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam-distilled extract) (50% of tea leaves). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  100 g of low temperature extract concentrate and 200 g of steam distilled extract are mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and 300 g of black tea extract (product of the present invention) 7) was obtained.

Comparative Example 3 (Black tea extract: a steam distilled after first performing a high temperature extraction step)
400 g of tea leaves (Darjeelin second flush BOP) was packed into a 3 liter column. A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 60 ° C. Adjust the jacket of the column to 60 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. The sample was extracted and filtered through a 200 mesh Saran filter cloth to obtain 1548 g of an extract (Bx6.83 °, pH 4.92). The extract was put into a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.106 g (0.1% soluble solid content calculated by Bx: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 6.89 ° at the end of the reaction, pH 4.80). Subsequently, the enzyme was inactivated by sterilization by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 173.2 g of a hot extraction concentrate.

  On the other hand, the high-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after completion of high-temperature extraction, and steam distilled with nitrogen gas mixed from the bottom of the column under atmospheric pressure and steam distillation is performed. Water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam-distilled extract) (50% of tea leaves). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  100 g of hot extract concentrate and 200 g of steam-distilled extract are mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled in a container, further cooled to 25 ° C., and 300 g of black tea extract (Comparative product 5 )

Comparative Example 4 (Black tea extract: first steam distillation step followed by low temperature extraction)
400 g of tea leaves (Darjeelin second flush BOP) was packed into a 3 liter column. A solution in which 0.8 g of sodium ascorbate was dissolved in 100 g of ion-exchanged water was sprayed to wet the entire tea leaf, and the inside of the column was replaced with nitrogen gas. Next, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure to perform steam distillation, and the steam containing the fragrance obtained from the top of the column is condensed in the cooling tube, and the distillate (steam distillation extract) 200 g (black tea leaf 50%) was obtained. The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  Subsequently, 1.2 g of sodium ascorbate was dissolved in 2400 g of ion-exchanged water as an extraction solvent, and a temperature was adjusted to 25 ° C. to prepare a solution. Adjust the jacket of the column to 25 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. Extracted and filtered through a 200 mesh Saran filter cloth to obtain 1587 g of extract (Bx5.94 °, pH 4.99). The extract was put into a 3 liter flask, heated to 40 ° C., and then Sumiteam (registered trademark) TAN (Tannase manufactured by Shin Nippon Chemical Industry Co., Ltd.) 0.094 g (0.1% soluble solid content calculated by Bx: extraction) Liquid amount (g) × Bx / 100,000) was added, and a stirring reaction was performed at 40 (± 2) ° C. for 1 hour (Bx 5.99 ° at the end of the reaction, pH 4.88). Subsequently, the enzyme was inactivated by sterilization by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 153.1 g of a low temperature extraction concentrate.

  100 g of low temperature extract concentrate and 200 g of steam distilled extract were mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and then 300 g of black tea extract (Comparative product 6 )

[sensory evaluation]
To 100 g of black tea (UVA BOP), 3000 g of ion-exchanged water heated to 90 ° C. (added 0.05% sodium L-ascorbate) was added, and extraction was performed for 5 minutes with stirring. After the extract was cooled to 20 ° C., no. Filtration was performed with 2 filter paper (manufactured by ADVANTEC Co., Ltd.) to obtain 2584 g of an extract, which was used as a tea extract. Add 300 g of black tea extract, 0.05 g of sodium L-ascorbate, and 1 g of the product 7 of the present invention or the comparative product 5 or 6 (0.1% based on the whole beverage), add ion-exchanged water, and add the total amount 1000 g. This was filled into cans and sterilized at 121 ° C. for 20 minutes to obtain respective beverages. In addition, as a control, an additive-free product of the present invention and a comparative product were prepared. The sterilized beverage was stored at room temperature for 2 weeks and then subjected to sensory evaluation by five well-trained panelists. The evaluation criteria are extremely good with respect to the strength of the scent, the quality of the scent, the tea leaf feeling, the strength of the taste, and the quality of the taste when the additive-free product (control) is 0 point: 10 points, very good Sensory evaluation was performed as follows: Good: 8 points, Good: 6 points, Slightly good: 4 points, Slightly good: 2 points, and comments were entered. The average points and average evaluation results are shown in Table 2.

  As shown in Table 2, the beverages to which the product 7 of the present invention, the comparative product 5 or the comparative product 6 to which the extract containing the steam-distilled extract was added are all stronger than the additive-free beverages. It was strengthened. However, as for the quality of the scent, the product 7 of the present invention has a fresh, floral and gorgeous tea-like scent, while the comparative product 5 lacks the lightness of the top, and the comparative product 6 has a little sugar. It was an evaluation that a burnt feeling as if heated was felt, and the evaluation score was relatively low as compared with the product 7 of the present invention. Moreover, also about the tea leaf feeling, the drink which added the comparative product 5 and the comparative product 6 was low evaluation with respect to the drink which added this invention product 7. FIG.

  Moreover, also about taste, the drink which added this invention product 7, the comparative product 5, or the comparative product 6 was reinforced in taste compared with the beverage without any addition. However, the quality of the taste is an evaluation that the product 7 of the present invention is mellow and rich, whereas the comparative product 5 has a savory taste, and the comparative product 6 has a savory and astringent taste, and the evaluation score Was relatively low with the product 7 of the present invention.

Example 5 (Green tea extract: first steam-distilled after low-temperature extraction process)
400 g of green tea leaves from Shizuoka (Yabukita, Ichibancha) were packed into a 3 liter column. A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 15 ° C. Adjust the jacket of the column to 15 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. Extracted and filtered through a 200 mesh Saran filter cloth to obtain 1677 g of extract (Bx3.83 °, pH 5.43). The extract was sterilized by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 106.2 g of a low temperature extract concentrate.

  On the other hand, the low-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after the low-temperature extraction is completed, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure, steam distillation is performed, and the aroma obtained from the top of the column Water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam-distilled extract) (vs. green tea leaves 50%). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  100 g of low temperature extract concentrate and 200 g of steam distilled extract are mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and 300 g of green tea extract (the product of the present invention) 8) was obtained.

Comparative Example 5 (Green tea extract: first steam-distilled after high-temperature extraction step)
400 g of green tea leaves from Shizuoka (Yabukita, Ichibancha) were packed into a 3 liter column. A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 40 ° C. Adjust the jacket of the column to 40 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. It extracted and filtered with a 200 mesh Saran filter cloth, and 1521 g of extract liquid was obtained (Bx5.96 degree, pH 5.32). The extract was sterilized by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 148.7 g of a hot extract concentrate.

  On the other hand, the high-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after completion of high-temperature extraction, and steam distilled with nitrogen gas mixed from the bottom of the column under atmospheric pressure and steam distillation is performed. Water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam-distilled extract) (vs. green tea leaves 50%). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  100 g of hot extract concentrate and 200 g of steam distilled extract were mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and 300 g of green tea extract (Comparative product 7 )

Comparative Example 6 (green tea extract: first steam distillation step followed by low temperature extraction)
400 g of green tea leaves from Shizuoka (Yabukita, Ichibancha) were packed into a 3 liter column. A solution in which 0.8 g of sodium ascorbate was dissolved in 100 g of ion-exchanged water was sprayed to wet the entire tea leaf, and the inside of the column was replaced with nitrogen gas. Next, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure to perform steam distillation, and the steam containing the fragrance obtained from the top of the column is condensed in the cooling tube, and the distillate (steam distillation extract) 200 g (50% of green tea leaves) was obtained. The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  Subsequently, 1.2 g of sodium ascorbate was dissolved in 2400 g of ion-exchanged water as an extraction solvent to prepare a solution adjusted to a temperature of 15 ° C. Adjust the jacket of the column to 15 ° C., feed the extraction solvent from the top of the column, fill the inside of the column, let it stand for 90 minutes, and feed the extract from the bottom of the column over 30 minutes while feeding the remaining extraction solvent. It extracted and filtered with a 200 mesh Saran filter cloth, and 1546g of extract liquid was obtained (Bx4.85 degree, pH 5.16). The extract was sterilized by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 123.8 g of a low temperature extract concentrate.

  100 g of low temperature extract concentrate and 200 g of steam distilled extract were mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and then 300 g of green tea extract (Comparative product 8 )

[sensory evaluation]
To 100 g of Shizuoka green tea leaves (Yabukita, Nibancha), 3000 g of ion-exchanged water heated to 70 ° C. (added 0.05% sodium L-ascorbate) was added, and extraction was performed for 5 minutes with stirring. After the extract was cooled to 20 ° C., no. It filtered with 2 filter paper (made by ADVANTEC Co., Ltd.), and 2493 g of extract was obtained, and it was set as the green tea extract. Add 300 g of green tea extract, 0.05 g of sodium L-ascorbate, and 1 g of the product 8 of the present invention or the comparative product 7 or 8 (0.1% with respect to the whole beverage), add ion-exchanged water, and add the total amount 1000 g. This was filled into cans and sterilized at 121 ° C. for 20 minutes to obtain respective beverages. In addition, as a control, an additive-free product of the present invention and a comparative product were prepared. The sterilized beverage was stored at room temperature for 2 weeks and then subjected to sensory evaluation by five well-trained panelists. The evaluation criteria are extremely good with respect to the strength of the scent, the quality of the scent, the tea leaf feeling, the strength of the taste, and the quality of the taste when the additive-free product (control) is 0 point: 10 points, very good Sensory evaluation was performed as follows: Good: 8 points, Good: 6 points, Slightly good: 4 points, Slightly good: 2 points, and comments were entered. The average points and average evaluation results are shown in Table 3.

  As shown in Table 3, the product of the present invention 8, the comparative product 7 or the comparative product 8 to which the extract containing the steam-distilled extract was added are all fragrant compared to the additive-free beverage. It was strengthened. However, as for the quality of the scent, the product 8 of the present invention has a fresh, green and refreshing green tea-like scent, while the comparative product 7 lacks the lightness of the top, and the comparative product 8 has a little sugar. It was an evaluation that a burnt feeling as if heated was felt, and the evaluation score was also lower than that of the product 8 of the present invention. Moreover, also about the tea leaf feeling, the drink which added the comparative product 7 and the comparative product 8 was low evaluation with respect to the drink which added this invention product 8. FIG.

  Moreover, also about the taste, as for the drink which added this invention product 8, the comparative product 7, or the comparative product 8, all had the taste enhanced compared with the additive-free drink. However, the quality of taste is an evaluation that the product of the present invention 8 is mellow and rich, while the comparative product 7 has a savory taste, and the comparative product 8 has a savory and astringent taste. Was lower than that of the product 8 of the present invention.

Example 6 (Barley tea extract: first steam-distilled after the low-temperature extraction step)
400 g of sand roasted roasted barley tea (6-jo barley tea, L value 34) was packed in a 3 liter column. A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 20 ° C. Adjust the jacket of the column to 20 ° C., feed the extraction solvent from the top of the column, fill the column, leave it for 90 minutes so that barley tea does not float up, and take the remaining extraction solvent for 30 minutes. The extract was extracted from the bottom of the column and filtered through a 200 mesh Saran filter cloth to obtain 1785 g of the extract (Bx 2.46 °, pH 5.43). 0.1% of solid content (extracted liquid amount x Bx / 100 x 0.1 / 100) in the extract (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) After adding 044 g and stirring for 15 minutes, the enzyme treatment was performed at 45 ° C. for 2 hours. After the enzyme treatment, the mixture was sterilized by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 72.1 g of a low temperature extraction concentrate.

  On the other hand, the low-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after the low-temperature extraction is completed, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure, steam distillation is performed, and the aroma obtained from the top of the column The water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam-distilled extract) (50% of barley tea). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  50 g of low temperature extract concentrate and 200 g of steam distilled extract are mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and 250 g of barley tea extract (invention product) 9) was obtained.

Comparative Example 7 (Barley tea extract: first steam-distilled after high-temperature extraction step)
400 g of sand roasted roasted barley tea (6-jo barley tea, L value 34) was packed in a 3 liter column. A solution was prepared by dissolving 1.2 g of sodium ascorbate in 2400 g of ion-exchanged water as an extraction solvent and adjusting the temperature to 80 ° C. Adjust the jacket of the column to 80 ° C, feed the extraction solvent from the top of the column, fill the column, leave it for 90 minutes so that barley tea does not float up, and take the remaining extraction solvent for 30 minutes. The extract was extracted from the bottom of the column and filtered through a 200 mesh Saran filter cloth to obtain 1536 g of extract (Bx10.54 °, pH 4.64). 0.1% of solid content (extracted liquid amount x Bx / 100 x 0.1 / 100) in the extract (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) After adding 162 g and stirring for 15 minutes, the enzyme treatment was performed at 45 ° C. for 2 hours. After the enzyme treatment, the mixture was sterilized by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 262.4 g of a high temperature extraction concentrate.

  On the other hand, the high-temperature extraction residue is replaced with nitrogen gas in the 3 liter column after completion of high-temperature extraction, and steam distilled with nitrogen gas mixed from the bottom of the column under atmospheric pressure and steam distillation is performed. The water vapor containing was condensed in a cooling tube to obtain 200 g of distillate (steam-distilled extract) (50% of barley tea). The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  50 g of hot extract concentrate and 200 g of steam distilled extract were mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and 250 g of barley tea extract (Comparative product 9 )

Comparative Example 8 (Barley tea extract: first steam distillation step followed by low temperature extraction)
400 g of sand roasted roasted barley tea (6-jo barley tea, L value 34) was packed in a 3 liter column. After spraying a solution in which 0.8 g of sodium ascorbate was dissolved in 100 g of ion-exchanged water to wet the whole barley tea, the inside of the column was replaced with nitrogen gas. Next, steam mixed with nitrogen gas is sent from the bottom of the column under atmospheric pressure to perform steam distillation, and the steam containing the fragrance obtained from the top of the column is condensed in the cooling tube, and the distillate (steam distillation extract) 200 g (50% of wheat tea) was obtained. The obtained steam-distilled extract was cooled to about 4 ° C. after sealed with nitrogen and stored in a sealed state.

  Subsequently, 1.2 g of sodium ascorbate was dissolved in 2400 g of ion-exchanged water as an extraction solvent to prepare a solution adjusted to a temperature of 20 ° C. Adjust the jacket of the column to 20 ° C., feed the extraction solvent from the top of the column, fill the column, leave it for 90 minutes so that barley tea does not float up, and take the remaining extraction solvent for 30 minutes. The extract was extracted from the bottom of the column and filtered through a 200 mesh Saran filter cloth to obtain 1532 g of extract (Bx 4.73 °, pH 4.95). 0.1% of solid content (extracted liquid amount x Bx / 100 x 0.1 / 100) in the extract (registered trademark: amylase preparation mainly composed of α-amylase manufactured by Mitsubishi Chemical Foods Co., Ltd.) After adding 0725 g and stirring for 15 minutes, enzyme treatment was performed at 45 ° C. for 2 hours. After the enzyme treatment, the mixture was sterilized by heating at 90 ° C. for 1 minute, immediately cooled to 25 ° C., and concentrated to B × 60 ° using a rotary evaporator to obtain 118.5 g of a low temperature extraction concentrate.

  50 g of low temperature extract concentrate and 200 g of steam distilled extract were mixed, sterilized by heating at 90 ° C. for 1 minute, cooled to 70 ° C., filled into a container, further cooled to 25 ° C., and 250 g of barley tea extract (Comparative product 10 )

[sensory evaluation]
To 100 g of hot air roasted barley tea (2 barley, L value 35) was added 3000 g of ion-exchanged water heated to 95 ° C. (added 0.05% sodium L-ascorbate) and extracted for 30 minutes. After the extract was cooled to 20 ° C., no. Filtration was performed with 2 filter paper (manufactured by ADVANTEC Co., Ltd.) to obtain 2647 g of extract, which was used as barley tea extract. To 300 g of barley tea extract, 0.05 g of sodium L-ascorbate and 1 g of the product 9 of the present invention or the comparative product 9 or 10 (0.1% based on the whole beverage) are added, and ion-exchanged water is added to give a total amount of 1000 g. It was. This was filled into cans and sterilized at 121 ° C. for 20 minutes to obtain respective beverages. In addition, as a control, an additive-free product of the present invention and a comparative product were prepared. After storage for two weeks at room temperature after sterilization, sensory evaluation was conducted by five well-trained panelists. The evaluation criteria are extremely good for scent strength, scent quality, wheat sensation, taste strength, taste quality when the additive-free product (control) is 0 point: 10 points, very good Sensory evaluation was performed as follows: Good: 8 points, Good: 6 points, Slightly good: 4 points, Slightly good: 2 points, and comments were entered. The average points and average evaluation results are shown in Table 4. In addition, the sense of wheat is a sensation that forms a unique taste of barley tea, which means that it has an aroma that rises when a pack containing freshly roasted barley tea is opened, and the original aroma and flavor of barley tea is strong. In addition, when an extract with a strong wheat feeling is added to the beverage, it has a sense of drinking that makes it feel that barley tea has been used more than the amount of barley tea actually used.

  As shown in Table 4, the beverages to which the product 9 of the present invention, the comparative product 9 or the comparative product 10 to which the extract containing the steam-distilled extract was added are all enhanced in fragrance strength compared to the additive-free beverage. It was. However, as for the quality of the scent, the product 9 of the present invention has an enhanced scent like soft and fragrant barley tea, while the comparative product 9 lacks the lightness of the top, and the comparative product 10 is slightly burnt like sugar heated. It was an evaluation that it was felt, and the evaluation score was also lower than that of the product 9 of the present invention. Moreover, also about the wheat feeling, the drink which added the comparative product 9 and the comparative product 10 was low evaluation with respect to the drink which added this invention product 9. FIG.

  Moreover, also about the taste, the drink which added this invention product 9, the comparative product 9, or the comparative product 10 was all enhanced compared with the additive-free drink. However, the quality of the taste is that the product 9 of the present invention is mellow and rich, while the comparative products 9 and 10 are evaluated as having an unpleasant taste, and the evaluation score is lower than that of the product 9 of the present invention. It was.

Claims (6)

A method for producing a tea extract, comprising the following steps (1) to (3).
(1) A step of extracting tea with water in a temperature range of 0 to 30 ° C. to obtain a low temperature extract,
(2) A step of subjecting the extraction residue after obtaining the low temperature extract in step (1) to steam distillation to obtain a steam distillation extract,
(3) A step of obtaining a tea extract by mixing the low-temperature extract obtained in the steps (1) to (2) and the steam-distilled extract. A method for producing a tea extract, comprising the following steps (1) to (4).
(1) A step of low temperature extraction of teas in a temperature range of 0 to 30 ° C. to obtain a low temperature extract,
(2) A step of subjecting the extraction residue after obtaining the low temperature extract in step (1) to steam distillation to obtain a steam distillation extract,
(3) In the steps (4) (1) to (3), the distillation residue after obtaining the steam distillation extract in step (2) is extracted with water at 30 to 100 ° C. to obtain a high temperature extract. A process of obtaining tea extracts by mixing the obtained low-temperature extract, steam-distilled extract and high-temperature extract   The method for producing a tea extract according to claim 1 or 2, wherein the tea is one or more selected from green tea, black tea, oolong tea, barley tea and roasted grain tea.   The tea extract obtained by the method of any one of Claims 1-3.   A tea beverage containing the tea extract according to claim 4.   A method for enhancing the flavor of tea beverages by blending the tea extract according to claim 4.