JP6514911B2 - Process for producing container-packed tea beverage with excellent flavor and flavor - Google Patents
Process for producing container-packed tea beverage with excellent flavor and flavor Download PDFInfo
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- JP6514911B2 JP6514911B2 JP2015035714A JP2015035714A JP6514911B2 JP 6514911 B2 JP6514911 B2 JP 6514911B2 JP 2015035714 A JP2015035714 A JP 2015035714A JP 2015035714 A JP2015035714 A JP 2015035714A JP 6514911 B2 JP6514911 B2 JP 6514911B2
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- 235000013616 tea Nutrition 0.000 title claims description 201
- 239000000796 flavoring agent Substances 0.000 title claims description 75
- 235000019634 flavors Nutrition 0.000 title claims description 75
- 238000000034 method Methods 0.000 title description 43
- 230000001954 sterilising effect Effects 0.000 claims description 90
- 238000004659 sterilization and disinfection Methods 0.000 claims description 88
- 244000269722 Thea sinensis Species 0.000 claims description 86
- 238000004519 manufacturing process Methods 0.000 claims description 62
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 54
- 235000019583 umami taste Nutrition 0.000 claims description 54
- MYGVPKMVGSXPCQ-JEDNCBNOSA-N Methylmethionine sulfonium salt Chemical compound [Cl-].C[S+](C)CC[C@H](N)C(O)=O MYGVPKMVGSXPCQ-JEDNCBNOSA-N 0.000 claims description 49
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 42
- 230000006866 deterioration Effects 0.000 claims description 25
- 235000009569 green tea Nutrition 0.000 claims description 23
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 23
- 235000013824 polyphenols Nutrition 0.000 claims description 23
- 239000000284 extract Substances 0.000 claims description 19
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- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 17
- 235000013361 beverage Nutrition 0.000 claims description 16
- 235000019607 umami taste sensations Nutrition 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 11
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- 238000012360 testing method Methods 0.000 description 6
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- 235000001014 amino acid Nutrition 0.000 description 4
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- 230000000694 effects Effects 0.000 description 3
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 3
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- KBPZVLXARDTGGD-UHFFFAOYSA-N 2,3-dihydroxybutanedioic acid;iron Chemical compound [Fe].OC(=O)C(O)C(O)C(O)=O KBPZVLXARDTGGD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical class S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- YDBYJHTYSHBBAU-YFKPBYRVSA-N S-methyl-L-methioninate Chemical compound C[S+](C)CC[C@H](N)C([O-])=O YDBYJHTYSHBBAU-YFKPBYRVSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 150000001765 catechin Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229930182817 methionine Natural products 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000001384 succinic acid Substances 0.000 description 2
- 108010038851 tannase Proteins 0.000 description 2
- 235000014620 theaflavin Nutrition 0.000 description 2
- XMOCLSLCDHWDHP-SWLSCSKDSA-N (+)-Epigallocatechin Natural products C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-SWLSCSKDSA-N 0.000 description 1
- LSHVYAFMTMFKBA-PZJWPPBQSA-N (+)-catechin-3-O-gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-PZJWPPBQSA-N 0.000 description 1
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- WMBWREPUVVBILR-GHTZIAJQSA-N (+)-gallocatechin gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-GHTZIAJQSA-N 0.000 description 1
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
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- 241000272201 Columbiformes Species 0.000 description 1
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 1
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- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 239000002211 L-ascorbic acid Substances 0.000 description 1
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- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- VLVOZOYAJUACSG-UHFFFAOYSA-N Theogallin Natural products COc1cc(cc(OC)c1OC)C(=O)OC2CC(O)(CC(O)C2O)C(=O)O VLVOZOYAJUACSG-UHFFFAOYSA-N 0.000 description 1
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- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
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- 235000003704 aspartic acid Nutrition 0.000 description 1
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- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
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- -1 methionine sulfonium salt Chemical class 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
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- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 108010070456 protopectinase Proteins 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
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- Tea And Coffee (AREA)
Description
本発明は、容器詰茶飲料の製造時の加熱殺菌処理において低下する茶飲料の香味及び旨味を補完、増強した上で、その優れた香味及び旨味を、劣化臭の増加を抑えつつ、製造後も長期間持続できる容器詰茶飲料を製造する方法、及び該方法によって製造された優れた香味と旨味が持続する容器詰茶飲料に関する。 The present invention complements and enhances the flavor and umami of the tea beverage which is reduced in the heat sterilization process at the time of producing the container-packed tea beverage, and then the excellent flavor and umami after suppressing the increase of the deterioration odor The present invention relates to a method for producing a container-packed tea beverage which can also be sustained for a long period of time, and a container-packed tea beverage having excellent flavor and umami flavor manufactured by the method.
茶飲料の中でも手軽に飲用できる容器詰茶飲料は近年の主流となっており、多くの商品が市場に流通、販売されている。消費者の嗜好の多様化に伴い、茶飲料の香味の差別化ならびに高付加価値化が望まれており、容器詰茶飲料が製造後一定期間の間に消費されるという点を鑑みると、当該香味品質の持続、ということに関しても関心が高い。 Among the tea beverages, container-packed tea beverages that can be easily consumed have become mainstream in recent years, and many products are distributed and sold in the market. With the diversification of consumer preferences, it is desirable to differentiate flavors and increase the added value of tea beverages, and in view of the fact that container-packed tea beverages are consumed for a certain period of time after production, There is also great interest in maintaining flavor quality.
上記ニーズに伴い、容器詰茶飲料の製造に際して、茶飲料の香味や呈味を増強する試みは以前より行われている。茶原料の中には高級玉露のように、もともと旨味の強い茶もあるが、これらの茶葉を用いても加熱殺菌による風味低下は十分に抑制できない一方、生産量や価格の面でも容器詰茶飲料用の原料として工業的に使用することは難しい。 With the above needs, attempts have been made to enhance the flavor and taste of tea beverages in the production of packaged tea beverages. Some of the tea ingredients, such as high-grade Gyokuro, originally have strong umami flavor, but even with these tea leaves, the flavor loss due to heat sterilization can not be sufficiently suppressed, but container-packed tea also in terms of production volume and price Industrial use as a raw material for beverages is difficult.
従来より、茶系飲料の旨味や香味を増強する手段として、茶葉抽出に際して酵素剤を添加して抽出する方法や、グルタミン酸、核酸等の香味成分を添加する方法等が知られている。酵素剤を添加して抽出する方法としては、例えば、特公昭４６−１７９５８号公報には、プロトペクチナーゼとセルラーゼを併用して茶葉を抽出する方法が、特公昭５２−４２８７７号公報には、紅茶葉をタンナーゼで処理する方法が、特公平１−４７９７９号公報には、α−アミラーゼ、β−アミラーゼ、セルラーゼ、及びプロテアーゼから選択した酵素の混合物により処理して抽出する方法が開示されている。 Conventionally, methods of adding and extracting an enzyme agent at the time of tea leaf extraction and methods of adding flavor components such as glutamic acid and nucleic acid are known as means for enhancing umami and flavor of tea-based beverages. As a method for extraction by adding an enzyme agent, for example, Japanese Patent Publication No. 46-17958 discloses a method for extracting tea leaves using protopectinase and cellulase in combination, and Japanese Patent Publication No. 52-42877 discloses black tea. A method of treating leaves with tannase is disclosed in Japanese Patent Publication No. 1-47979, which is a method of extracting by treating with a mixture of enzymes selected from α-amylase, β-amylase, cellulase and protease.
特開２００３−１４４０４９号公報には、茶葉原料を、プロテアーゼ及びタンナーゼの存在下で処理する方法が、特開２００８−６７６３１号公報には、緑茶葉をプロテアーゼ存在下で抽出処理し、得られた抽出液に更にプロテアーゼを作用させて茶エキスを得る方法が、特開２００９−９５３３３号公報には、茶葉からカテキン類の少なくとも一部を除去し、この茶葉をプロテアーゼ、セルラーゼ、ペクチナーゼから選択される１種以上の酵素を用いて酵素抽出する方法が開示されている。 Japanese Patent Application Laid-Open No. 2003-144049 describes a method for treating a tea leaf raw material in the presence of a protease and a tannase, and Japanese Patent Application Laid-Open No. 2008-67631 relates to a method for extracting green tea leaves in the presence of protease Japanese Patent Laid-Open Publication No. 2009-95333 discloses a method of obtaining a tea extract by further acting a protease on the extract solution, wherein at least a part of catechins is removed from the tea leaf, and the tea leaf is selected from protease, cellulase and pectinase Methods of enzyme extraction using one or more enzymes are disclosed.
また、香味成分を添加する方法としては、例えば、特開２００７−１１０９８８号公報には、テアニンや３−ガロイルキナ酸、コハク酸を添加することによる茶の風味増強方法が開示されている。しかし、これらの方法でも加熱殺菌処理後の風味低下は十分には抑えられず、加熱殺菌処理後の香味品質としては十分満足いくものではなかった。他には、加熱殺菌処理後の風味低下を考慮して、上記物質を大量に配合することが考えられるが、風味そのものが人工的になり、自然な茶の風味とはかけ離れるといった点が課題であった。 Moreover, as a method of adding a flavor component, the flavor enhancement method of tea by adding theanine, 3-galloyl quinic acid, and succinic acid is disclosed by Unexamined-Japanese-Patent No. 2007-110988, for example. However, even with these methods, the decrease in flavor after heat sterilization can not be sufficiently suppressed, and the flavor quality after heat sterilization is not sufficiently satisfactory. In addition, it is conceivable to blend a large amount of the above-mentioned substances in consideration of the decrease in flavor after heat sterilization treatment, but the flavor itself becomes artificial and the problem is that it is far from natural tea flavor Met.
容器詰茶飲料において、加熱殺菌処理工程などの加熱工程で、茶飲料が有している香味が消失又は変質してしまうという課題を解決するための方法も各種提案されている。例えば、特開２００５−１６０４１６号公報には、茶の生の葉或いは酵素を失活した葉を摘採後凍結処理し、該凍結した茶葉を水蒸気蒸留して得られる留出液を配合してフレッシュで耐熱性のある香気・香味が付与された密閉容器入り緑茶飲料が、特開平０５−３１７０１３号公報には、フィチン酸を添加することによって、加熱殺菌条件を軽減し、原料の新鮮な風味をより多く保持した茶飲料等の製造方法が、特開２００９−８９６４１号公報には、茶葉を熱水で抽出して、花香成分であるホトリエノール（３，７−ジメチルオクタ−１，５，７−トリエン−３−オール）を含む抽出液を得、該抽出液にアスコルビン酸類を添加して調合液を得て、該調合液を加熱殺菌したものを、容器に充填する茶飲料の製造方法が開示されている。 In container-packed tea beverages, various methods have also been proposed for solving the problem that the flavor of the tea beverage is lost or deteriorated in the heating step such as the heat sterilization treatment step. For example, in Japanese Patent Application Laid-Open No. 2005-160416, fresh leaves of tea or the leaves after inactivation of enzymes are plucked and then subjected to freezing treatment, and a distillate obtained by steam-distilling the frozen tea leaves is blended to obtain fresh The containerized green tea beverage to which a heat-resistant aroma and flavor is imparted is added to phytic acid in Japanese Patent Application Laid-Open No. 05-317013, thereby reducing the heat sterilization conditions and fresh taste of the raw material Japanese Patent Laid-Open No. 2009-89641 discloses a method for producing a tea beverage or the like which holds a larger amount of tea leaves by using hot water and extracting photorienol (3,7-dimethylocta-1,5,7-) which is a fragrant ingredient. Disclosed is a method for producing a tea beverage, wherein an extract containing trien-3-ol) is obtained, ascorbic acids are added to the extract to obtain a preparation, and the preparation obtained by heat sterilization of the preparation is filled in a container. It is done.
しかしながら、これらの方法も、その工程が複雑であったり、また、加熱殺菌処理後の茶飲料が、茶飲料の自然な茶の風味及び呈味を保持するという点では十分なものではなかったりしていた。したがって、容器詰茶飲料の製造方法において、製造時の加熱殺菌処理において低下する茶飲料の香味及び旨味を補完し、茶飲料が自然な茶の風味を保持し、香味及び旨味が増強された容器詰茶飲料を提供する観点からは満足のいくものではなかった。また、その香味及び旨味を持続するという観点では具体的な技術の提案はなされていない状況であった。 However, these methods are also complicated in the process and are not sufficient in that the tea beverage after the heat sterilization treatment retains the natural tea flavor and taste of the tea beverage. It was Therefore, in the method for producing a container-packed tea beverage, a container which complements the flavor and umami of the tea beverage which decreases in the heat sterilization process at the time of production, holds the natural tea flavor and enhances the flavor and umami. It was not satisfactory from the viewpoint of providing a stuffed tea beverage. Moreover, in the viewpoint of sustaining the flavor and umami, no specific technical proposal has been made.
他方で、メチルメチオニンスルホニウム関連物質ならびにそれを含む植物体を用いて、緑茶の香味改善等を行う方法が開示されている。例えば、特開昭５０−４０７９６号公報には、緑茶の香味改良法として、メチルメチオニンスルホニウムと、有機酸、酸性アミノ酸及び５’−ヌクレオタイドから選択された化合物との塩を調製し、該成分を緑茶に噴霧したり、或いは、緑茶製造工程における茶葉の揉捻時に添加したりすることにより、緑茶の飲用に際して６０〜８０℃の湯を加えた時に香味を発生せしめる、緑茶の香味改良方法が開示されている。しかし、この方法は、緑茶葉の処理による香味改善方法であって、容器詰等の茶飲料の製造における香味改善技術に関するものではない。また、茶飲料の製造に際して、キャベツや、ケール等を添加する方法も開示されている。例えば、特開平１１−３３２５３０号公報には、ケールの微粉末と、不発酵茶、半発酵茶微粉末を含有させ、栄養成分を補給した、ケール含有飲料について、特開２００５−１５１８５６号公報には、大麦、ハト麦とタマネギを含有する茶飲料に、キャベツやアスパラガスを含有させた茶飲料が開示されている。これらの飲料は、茶飲料等に、ケールや、キャベツ等の野菜の栄養成分を補給させているだけのものであり、メチルメチオニンスルホニウムのような特定成分を含有せしめて、容器詰茶飲料の製造における香味の改善を図る技術に関するものではない。 On the other hand, methods are disclosed to improve the flavor and the like of green tea using methyl methionine sulfonium related substances and plants containing them. For example, in Japanese Patent Application Laid-Open No. 50-40796, a salt of methyl methionine sulfonium and a compound selected from an organic acid, an acidic amino acid and 5'-nucleotide is prepared as a method for improving the flavor of green tea, Disclosed is a method of improving the flavor of green tea, wherein the flavor is generated when hot water at 60-80 ° C. is added when drinking green tea by spraying green tea onto the green tea or adding it during the straining of tea leaves in the green tea manufacturing process. It is done. However, this method is a method for improving the flavor by treating green tea leaves, and does not relate to the method for improving the flavor in the production of tea beverages such as packaging. Also disclosed is a method of adding cabbage, kale or the like when producing a tea beverage. For example, Japanese Patent Application Laid-Open Publication No. 2005-151856 discloses a kale-containing beverage in which fine powder of kale and unfermented tea and semi-fermented tea fine powder are contained in Japanese Patent Application Laid-Open No. 11-332530 and supplemented with nutritional components. Discloses a tea beverage containing cabbage and asparagus in a tea beverage containing barley, pigeons and onions. These beverages are only for supplementing nutritional components of vegetables such as kale and cabbage to tea beverages etc., and they contain specific components such as methyl methionine sulfonium to produce container-packed tea beverages. Does not relate to the technology for improving the flavor in
また、本発明者らは、先に、容器詰茶飲料の製造方法において、メチルメチオニンスルホニウム塩を茶抽出液に含有させ、加熱殺菌することで、加熱殺菌処理において低下する茶飲料の香味及び旨味を補完し、香味及び旨味を増強した容器詰茶飲料を製造する方法を開発し、開示した（特開２０１２−１３０３１４号公報）。該方法により、容器詰茶飲料の製造時の加熱殺菌処理による香味の劣化や、旨味の低下に対する香味及び旨味の補完や、改善についての成果は得られたものの、該製造方法により得られた容器詰茶飲料を長期間保存した場合に、増強した香味及び旨味が著しく減少するという新たな課題を見出した。 Furthermore, the present inventors previously added the methyl methionine sulfonium salt to the tea extract in the method for producing a container-packed tea beverage, and heat-sterilized to thereby reduce the flavor and umami of the tea beverage which is reduced in the heat sterilization process. Was developed and disclosed a method for producing a container-packed tea beverage with enhanced flavor and umami taste (Japanese Patent Application Laid-Open No. 2012-130314). By this method, although deterioration of flavor due to heat sterilization processing at the time of production of container-packed tea beverage, complementation of flavor and umami with respect to decrease in umami taste, and results on improvement were obtained, containers obtained by the production method We have found a new problem that the enhanced flavor and umami taste are significantly reduced when the stuffed tea beverage is stored for a long time.
本発明の課題は、容器詰茶飲料の製造時の加熱殺菌処理において低下する茶飲料の香味及び旨味を補完、増強した上で、その優れた香味及び旨味を、劣化臭の増加を抑えつつ、長期間持続できる容器詰茶飲料、及び、該容器詰茶飲料を製造する方法を提供することにある。 The object of the present invention is to complement and enhance the flavor and umami of the tea beverage which is reduced in the heat sterilization process at the time of producing the container-packed tea beverage, while suppressing the increase of the deterioration odor and its excellent flavor and umami. It is an object of the present invention to provide a container-packed tea beverage which can be sustained for a long period of time and a method for producing the container-packed tea beverage.
本発明者らは、先に、容器詰茶飲料の製造方法において、メチルメチオニンスルホニウム塩を茶抽出液に含有させ、加熱殺菌することで、加熱殺菌処理において低下する茶飲料の香味及び旨味を補完し、香味及び旨味を増強した容器詰茶飲料を製造する方法を見出し、開示した（特開２０１２−１３０３１４号公報）。しかし、該製造方法により得られた容器詰茶飲料を長期間保存した場合に、増強した香味及び旨味が著しく減少するという新たな課題を見出した。そこで、本発明者らは、該開示の方法を、更に発展させ、茶飲料の製造時の加熱殺菌処理において低下する茶飲料の香味及び旨味を補完、増強し、その香味及び旨味を、劣化臭の増加を抑えつつ、長期間維持できる効果的方法について鋭意検討する中で、メチルメチオニンスルホニウム塩を特定量含有させた茶抽出液を、特定の加熱殺菌手段により、特定の条件下で加熱殺菌処理をするか、或いは、該メチルメチオニンスルホニウム塩の含有の下に、更に、特定の成分を添加し、特定の加熱殺菌手段により、特定の条件下で加熱殺菌処理をすることにより、加熱殺菌処理で低下する茶飲料の香味及び旨味の補完、増強を効果的に行うことが可能であり、そして、保存時の劣化臭の増加が抑えられた、優れた香味及び旨味を長期間持続できる容器詰茶飲料を製造することが可能であることを見出し、本発明を完成するに至った。 The present inventors previously included the methionine sulfonium salt in a tea extract in the method for producing a container-packed tea beverage, and heat pasteurized, thereby complementing the flavor and umami of the tea beverage which is reduced in the heat sterilization treatment. And discovered a method for producing a container-packed tea beverage with enhanced flavor and umami (Japanese Patent Application Laid-Open No. 2012-130314). However, when the container-packed tea beverage obtained by the said manufacturing method is preserve | saved for a long period of time, the new subject that the enhanced flavor and umami taste reduce remarkably was discovered. Therefore, the present inventors further develop the method of the disclosure to complement and enhance the flavor and umami of the tea beverage which is reduced in the heat sterilization process at the time of production of the tea beverage, and the flavor and umami of the degraded odor The heat extract of the tea extract containing a specific amount of methyl methionine sulfonium salt is heat-killed under specific conditions by a specific heat-sterilizing means while intensively studying effective methods that can be maintained for a long time while suppressing the increase of Or by adding a specific component under the presence of the methyl methionine sulfonium salt, and performing a heat sterilization treatment under a specific condition by a specific heat sterilization means, It is possible to effectively complement or enhance the flavor and umami of the decreasing tea beverage, and it is possible to sustain the excellent flavor and umami for a long period of time, in which the increase of the deterioration odor upon storage is suppressed. It found that it is possible to manufacture the packaged tea drinks, which resulted in the completion of the present invention.
すなわち本発明は、容器詰茶飲料の製造方法において、（１）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１０〜２０の条件で、加熱殺菌を行うか、或いは、（２）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、更に、茶飲料に対して、０．００１〜０．１ｖ／ｖ％のエタノール、又は、０．００１〜０．１ｖ／ｖ％のプロピレングリコールを添加して、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１〜２０の条件で、加熱殺菌を行うことにより、保存時の劣化臭の増加が抑えられた、優れた香味と旨味を長期間持続できる容器詰茶飲料を製造する方法からなる。 That is, according to the present invention, in the method for producing a container-packed tea beverage, (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is contained with respect to 1 part by weight of total polyphenols derived from tea; Or UHT sterilization, under a condition of F value 10 to 20, heat sterilization is performed, or (2) 0.001 to 0.15 parts by weight of methyl methionine to 1 part by weight of total polyphenols derived from tea The tea beverage containing sulfonium salt and further adding 0.001 to 0.1 v / v% of ethanol or 0.001 to 0.1 v / v% of propylene glycol to the tea beverage UHT sterilization, under the condition of F value 1 to 20, by performing heat sterilization, the container-packed tea beverage which can maintain excellent flavor and umami taste for a long period of time, where the increase of the deterioration odor at the time of storage is suppressed how to Ranaru.
本発明の容器詰茶飲料の製造方法において、茶飲料に含有させるメチルメチオニンスルホニウム塩、特にメチルメチオニンスルホニウムクロライドは、ケール、キャベツ、又は、ブロッコリー由来の抽出物として調製することができる。本発明の容器詰茶飲料の製造方法において、ＵＨＴ殺菌による加熱温度は、適宜の温度範囲で設定することができるが、通常、１１０℃〜１４５℃の範囲で設定することができる。 In the method for producing a packaged tea beverage of the present invention, methyl methionine sulfonium salt to be contained in the tea beverage, in particular methyl methionine sulfonium chloride, can be prepared as an extract derived from kale, cabbage or broccoli. Although the heating temperature by UHT sterilization can be set in an appropriate temperature range in the manufacturing method of the container-packed tea beverage of this invention, it can generally be set in the range of 110 degreeC-145 degreeC.
本発明の容器詰茶飲料の製造方法において、ＵＨＴ殺菌の条件として用いられるＦ値とは、基準温度（１２１．１℃）で一定数の微生物を死滅させるのに要する加熱時間（分）であって、１２１．１℃における加熱時間として定義される。例えば、Ｆ＝１と同等の殺菌条件とは、１１１．１℃では１０分、１２１．１℃では１分、Ｆ＝２０と同等の殺菌条件とは、１２１．１℃では２０分、１３７．２℃では３０秒のように設定できる。 In the method for producing a packaged tea beverage of the present invention, the F value used as the UHT sterilization condition is the heating time (minute) required to kill a fixed number of microorganisms at a reference temperature (121.1 ° C.) It is defined as the heating time at 121.1.degree. For example, sterilization conditions equivalent to F = 1 are 10 minutes at 111.1 ° C., 1 minute at 121.1 ° C., and sterilization conditions equivalent to F = 20 are 20 minutes at 121.1 ° C., 137. It can be set to 30 seconds at 2 ° C.
容器詰茶飲料の製造方法は、不発酵茶、半発酵茶、発酵茶、後発酵茶等の各種茶飲料の製造に対して適用できるが、特に望ましい茶飲料としては、緑茶飲料を挙げることができる。 Although the method for producing container-packed tea beverages can be applied to the production of various tea beverages such as unfermented tea, semi-fermented tea, fermented tea, post-fermented tea, green tea beverages can be mentioned as particularly desirable tea beverages it can.
本発明は、本発明の容器詰茶飲料の製造方法によって製造された、優れた香味及び旨味を、劣化臭の増加を抑えつつ、長期間持続できる容器詰茶飲料の発明を包含する。 The present invention includes the invention of a containerized tea beverage which can be sustained for a long period of time while suppressing the increase in the deterioration odor, with the excellent flavor and umami produced by the method for manufacturing a containerized tea beverage of the present invention.
また、本発明は、容器詰茶飲料の製造において、（１）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１０〜２０の条件で、加熱殺菌を行うか、或いは、（２）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、更に、茶飲料に対して、０．００１〜０．１ｖ／ｖ％のエタノール、又は、０．００１〜０．１ｖ／ｖ％のプロピレングリコールを添加して、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１〜２０の条件で、加熱殺菌を行うことにより、保存時の劣化臭の増加を抑えつつ、優れた香味及び旨味を長期間持続させることを特徴とする容器詰茶飲料における飲料の香味及び旨味の増強方法の発明を包含する。 Further, the present invention contains 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt with respect to 1 part by weight of total polyphenols derived from tea in the production of container-packed tea beverages, and the tea beverage Or UHT sterilization, under a condition of F value 10 to 20, heat sterilization is performed, or (2) 0.001 to 0.15 parts by weight of methyl methionine to 1 part by weight of total polyphenols derived from tea The tea beverage containing sulfonium salt and further adding 0.001 to 0.1 v / v% of ethanol or 0.001 to 0.1 v / v% of propylene glycol to the tea beverage The container is characterized by maintaining excellent flavor and umami taste for a long time while suppressing an increase in deterioration odor during storage by performing heat sterilization under conditions of F value 1 to 20 by UHT sterilization. For tea drinks Including the invention of a method enhancement of the flavor and taste of the drink that.
すなわち具体的には本発明は、［１］容器詰茶飲料の製造方法において、（１）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１０〜２０の条件で、加熱殺菌を行うか、或いは、（２）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、更に、茶飲料に対して、０．００１〜０．１ｖ／ｖ％のエタノール、又は、０．００１〜０．１ｖ／ｖ％のプロピレングリコールを添加して、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１〜２０の殺菌条件で、加熱殺菌を行うことを特徴とする容器詰茶飲料の製造方法や、［２］メチルメチオニンスルホニウム塩が、メチルメチオニンスルホニウムクロライドであることを特徴とする上記［１］に記載の容器詰茶飲料の製造方法や、［３］メチルメチオニンスルホニウムクロライドが、ケール、キャベツ、又は、ブロッコリー由来の抽出物であることを特徴とする上記［２］に記載の容器詰茶飲料の製造方法や、［４］ＵＨＴ殺菌による加熱温度が、１１０℃〜１４５℃の範囲で設定されることを特徴とする上記［１］〜［３］のいずれかに記載の容器詰茶飲料の製造方法や、［５］茶飲料が緑茶飲料であることを特徴とする上記［１］〜［４］のいずれかに記載の容器詰茶飲料の製造方法からなる。 That is, specifically, the present invention relates to [1] a method for producing a container-packed tea beverage, wherein (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt relative to 1 part by weight of total polyphenols derived from tea And heat sterilize the tea beverage by UHT sterilization under the condition of F value 10 to 20, or (2) 0.001 to 0 with respect to 1 part by weight of total polyphenol derived from tea .15 parts by weight of methyl methionine sulfonium salt, and further 0.001 to 0.1 v / v% of ethanol or 0.001 to 0.1 v / v% of propylene glycol for tea beverages A method for producing a container-packed tea beverage, characterized in that the tea beverage is heated and sterilized by UHT sterilization under an F value of 1 to 20 sterilization conditions, and [2] methyl methionine sulfonium salt, Methi The method for producing a container-packed tea beverage according to the above [1], which is methionine sulfonium chloride, or [3] that the methyl methionine sulfonium chloride is an extract derived from kale, cabbage, or broccoli The method for producing a container-packed tea beverage according to the above [2] or the heating temperature by [4] UHT sterilization is set in the range of 110 ° C. to 145 ° C. The method for producing a container-packed tea beverage according to any one of [3], or [5] the container packaged tea according to any one of the above [1] to [4], which is a green tea beverage It consists of the manufacturing method of a drink.
また、本発明は、［６］容器詰茶飲料の製造において、（１）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１０〜２０の条件で、加熱殺菌を行うか、或いは、（２）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、更に、茶飲料に対して、０．００１〜０．１ｖ／ｖ％のエタノール、又は、０．００１〜０．１ｖ／ｖ％のプロピレングリコールを添加して、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１〜２０の条件で、加熱殺菌を行うことにより、保存時の劣化臭の増加を抑えつつ、優れた香味と旨味を持続させることを特徴とする容器詰茶飲料における飲料の香味及び旨味の増強方法からなる。 The present invention also comprises (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt per part by weight of total polyphenols derived from tea in the production of [6 ] container-packed tea beverages, The tea beverage is heat-sterilized by UHT sterilization under the condition of F value 10 to 20, or (2) 0.001 to 0.15 parts by weight with respect to 1 part by weight of total polyphenol derived from tea Containing methyl methionine sulfonium salt, and adding 0.001 to 0.1 v / v% of ethanol or 0.001 to 0.1 v / v% of propylene glycol to the tea beverage, A container characterized by maintaining excellent flavor and umami while suppressing an increase in deterioration odor during storage by heating and sterilizing the tea beverage by UHT sterilization under the condition of F value 1 to 20. In a cup of tea beverage Method of enhancing the flavor and umami of the beverage.
本発明により、容器詰茶飲料のような茶飲料の製造時の加熱殺菌処理により低下する茶飲料の香味及び旨味を補完、増強し、かつ、その優れた香味及び旨味を、劣化臭の増加を抑えつつ、長期間持続できる容器詰茶飲料を製造することができ、優れた香味と旨味を持続できる容器詰茶飲料、及びその製造方法を提供することができる。 The present invention complements and enhances the flavor and umami of the tea beverage which is reduced by the heat sterilization process at the time of production of the tea beverage such as container-packed tea beverage, and enhances the superior odor and umami by the deterioration odor. It is possible to produce a container-packed tea beverage that can be sustained for a long time while suppressing, and to provide a container-packed tea beverage that can maintain excellent flavor and umami taste, and a method of manufacturing the same.
本発明は、容器詰茶飲料の製造方法において、（１）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１０〜２０の条件で、加熱殺菌を行うか、或いは、（２）茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部のメチルメチオニンスルホニウム塩を含有させ、更に、茶飲料に対して、０．００１〜０．１ｖ／ｖ％のエタノール、又は、０．００１〜０．１ｖ／ｖ％のプロピレングリコールを添加して、該茶飲料を、ＵＨＴ殺菌により、Ｆ値１〜２０の条件で、加熱殺菌を行うことにより、加熱殺菌処理で低下する茶飲料の香味及び旨味を補完、増強し、かつ、その優れた香味及び旨味を、劣化臭の増加を抑えつつ、長期間持続できる容器詰茶飲料を製造し、提供することからなる。 The present invention relates to a method for producing a container-packed tea beverage, wherein (1) 0.001 to 0.15 parts by weight of methylmethionine sulfonium salt is contained with respect to 1 part by weight of total polyphenol derived from tea, and the tea beverage is Heat sterilization under conditions of F value 10 to 20 by UHT sterilization, or (2) 0.001 to 0.15 parts by weight of methyl methionine sulfonium with respect to 1 part by weight of total polyphenols derived from tea The tea beverage containing salt and further adding 0.001 to 0.1 v / v% of ethanol or 0.001 to 0.1 v / v% of propylene glycol to the tea beverage , UHT sterilization, by performing heat sterilization under conditions of F value 1 to 20, complement and enhance the flavor and umami of the tea beverage which is reduced by heat sterilization, and degrade its excellent flavor and umami Odor increase While suppressing, to produce a packaged tea beverage that can be long lasting, it consists of providing.
＜茶飲料＞
本発明で、茶飲料の製造に用いる原料溶液は、通常の方法に従い茶葉から抽出した茶抽出液を用いて調製することができる。原料となる茶葉は特に限定されないが、Camellia sinensisに属する茶葉等を用いることができ、緑茶葉のような不発酵茶に限らず烏龍茶のような半発酵茶や紅茶のような発酵茶、プーアル茶のような後発酵茶なども用いることができる。本発明の効果がより発揮できるという点で緑茶葉が好ましい。なお茶抽出液の代わりに市販の茶エキスやパウダーを用いてもよく、茶抽出液とエキスやパウダーを混合して用いてもよい。茶飲料に含有される茶由来の総ポリフェノール量は任意に決めることができるが、好ましくは２０〜１５０ｍｇ／１００ｍＬ、より好ましくは４０〜１００ｍｇ／１００ｍＬのとき、加熱殺菌処理後の容器詰茶飲料において、より旨味が強く、緑茶らしい自然な風味を得ることができる。そのほか、通常の茶飲料を製造する際に使用する食品添加物などは適宜使用することができる。
<Tea drink>
In the present invention, the raw material solution used for producing a tea beverage can be prepared using a tea extract solution extracted from tea leaves according to a conventional method. Tea leaves as the raw material are not particularly limited, but tea leaves belonging to Camellia sinensis can be used, and not only infermented tea like green tea leaves but also semi-fermented tea like oolong tea, fermented tea like black tea and black tea, Pu'er tea Post-fermented tea such as can also be used. Green tea leaves are preferred in that the effects of the present invention can be exhibited more. A commercially available tea extract or powder may be used instead of the tea extract, or a mixture of the tea extract and the extract or powder may be used. The total amount of polyphenols derived from tea contained in the tea beverage can be arbitrarily determined, but when it is preferably 20 to 150 mg / 100 mL, more preferably 40 to 100 mg / 100 mL, the container-packed tea beverage after heat sterilization treatment It has a more delicious taste and a natural flavor like green tea. In addition, food additives and the like used when producing ordinary tea beverages can be used as appropriate.
＜メチルメチオニンスルホニウム塩＞
本発明の茶飲料で、該茶飲料に含有させるメチルメチオニンスルホニウム塩は、キャベツジュース中の潰瘍抑制効果を研究する中でその有効成分の一つとして見出された化合物群であり、キャベツなどのアブラナ科植物に含有される。メチルメチオニンスルホニウム塩は、メチルメチオニンスルホニウムと、無機酸、有機酸、酸性アミノ酸、および５’−ヌクレオタイドから選択された化合物との塩であることが好ましい。無機酸としては、塩酸、硫酸、硝酸などが挙げられる。また、有機酸としては、クエン酸、リンゴ酸、コハク酸などが挙げられる。さらに、酸性アミノ酸としては、グルタミン酸、アスパラギン酸などが挙げられる。加えて、５’−ヌクレオタイドとしては、５’−イノシン酸、５’−アデニル酸、５’−グアニル酸、などが挙げられる。メチルメチオニンスルホニウム塩の添加量は、茶飲料中に含まれる茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部、好ましくは０．００７〜０．０６重量部、より好ましくは、０．０１〜０．０６重量部添加するのがよい。
<Methyl methionine sulfonium salt>
In the tea beverage of the present invention, methyl methionine sulfonium salt to be contained in the tea beverage is a group of compounds found as one of the active ingredients in studying the ulcer suppressing effect in cabbage juice, such as cabbage It is contained in Brassicaceae plants. The methyl methionine sulfonium salt is preferably a salt of methyl methionine sulfonium and a compound selected from an inorganic acid, an organic acid, an acidic amino acid, and 5'-nucleotide. As the inorganic acid, hydrochloric acid, sulfuric acid, nitric acid and the like can be mentioned. Moreover, as an organic acid, a citric acid, malic acid, a succinic acid etc. are mentioned. Furthermore, examples of acidic amino acids include glutamic acid and aspartic acid. In addition, 5'-nucleotides include 5'-inosinic acid, 5'-adenylate, 5'-guanylate and the like. The amount of methyl methionine sulfonium salt added is 0.001 to 0.15 parts by weight, preferably 0.007 to 0.06 parts by weight, per 1 part by weight of total tea-derived polyphenols contained in the tea beverage. Preferably, 0.01 to 0.06 parts by weight is added.
＜メチルメチオニンスルホニウムクロライド（ＭＭＳ）＞
メチルメチオニンスルホニウム塩は、飲料に用いることができる化合物であれば特に限定されないが、好ましくは、メチルメチオニンスルホニウムと無機酸との塩であり、さらに好ましくは、メチルメチオニンスルホニウムクロライドである。メチルメチオニンスルホニウムクロライドは、ケールやキャベツ、及びブロッコリー等に含まれるアミノ酸の一種であり、それらの植物体の抽出物若しくはその抽出物から分画濃縮したものを使用することができる。メチルメチオニンスルホニウムクロライドは食品添加物として市販されており、本発明では該市販のメチルメチオニンスルホニウムクロライドを使用することができる。該市販のメチルメチオニンスルホニウムクロライドを使用することで、香味の調整やコストの面で有利となることがある。メチルメチオニンスルホニウムクロライドの添加量は、茶飲料中に含まれる茶由来の総ポリフェノール１重量部に対して、０．００１〜０．１５重量部、好ましくは０．００７〜０．０６重量部、より好ましくは、０．０１〜０．０６重量部添加するのがよい。
<Methyl methionine sulfonium chloride (MMS)>
The methyl methionine sulfonium salt is not particularly limited as long as it is a compound that can be used for a beverage, but is preferably a salt of methyl methionine sulfonium and an inorganic acid, and more preferably methyl methionine sulfonium chloride. Methyl methionine sulfonium chloride is one of the amino acids contained in kale, cabbage, broccoli and the like, and extracts of those plant bodies or those fractionated and fractionated from the extracts can be used. Methyl methionine sulfonium chloride is commercially available as a food additive, and the commercially available methyl methionine sulfonium chloride can be used in the present invention. Use of the commercially available methyl methionine sulfonium chloride may be advantageous in terms of flavor adjustment and cost. The amount of methyl methionine sulfonium chloride added is 0.001 to 0.15 parts by weight, preferably 0.007 to 0.06 parts by weight, per 1 part by weight of total tea-derived polyphenols contained in the tea beverage. Preferably, 0.01 to 0.06 parts by weight is added.
＜総ポリフェノール＞
ここで茶由来の総ポリフェノールとは、茶由来成分のうち、以下に示す酒石酸鉄法で定量されたものを指す。茶由来ポリフェノールには、カテキン、エピカテキン、ガロカテキン、エピガロカテキン、カテキンガレート、エピカテキンガレート、ガロカテキンガレート、エピガロカテキンガレート等や、カテキン類の酸化２量体であるテアフラビン類、さらにはカテキン類やテアフラビン類を構成単位とする多量体のタンニン類などが含まれる。茶由来の総ポリフェノール量は、日本食品分析センター編、「五訂 日本食品標準成分分析マニュアルの解説」、中央法規、２００１年７月、ｐ．２５２に記載の公定法（酒石酸鉄試薬法）にしたがって測定する。
<Total polyphenols>
Here, the total polyphenol derived from tea refers to a tea-derived component that is quantified by the iron tartrate method shown below. Tea-derived polyphenols include catechin, epicatechin, gallocatechin, epigallocatechin, catechin gallate, epicatechin gallate, gallocatechin gallate, epigallocatechin gallate, etc., theaflavins, which are oxidized dimers of catechins, and catechin. Also included are multimeric tannins and the like having as the constitutional unit the same or theaflavins. The total polyphenol content derived from tea can be found in the “Fifth Revision of Japanese Food Standard Component Analysis Manual”, Central Law, July 2001, p. Measure according to the official method (iron tartrate reagent method) described in 252.
＜エタノール・プロピレングリコール＞
本発明の容器詰茶飲料の製造方法においては、メチルメチオニンスルホニウム塩の含有に加えて、特定量のエタノール、若しくは、プロピレングリコールを含有させることにより、殺菌条件の適正範囲を広げることができる。具体的には、エタノール又はプロピレングリコールを０．００１〜０．１ｖ／ｖ％の範囲で含有させる。該エタノール及びプロピレングリコールは、茶飲料調合の際に抽出液に対して添加すればよく、メチルメチオニンスルホニウム塩と同時に添加してもよい。なお、これらエタノール及びプロピレングリコールの両者を併用して添加することもできる。
<Ethanol ・ Propylene Glycol>
In the method for producing a packaged tea beverage of the present invention, the appropriate range of sterilization conditions can be expanded by containing a specific amount of ethanol or propylene glycol in addition to the content of methyl methionine sulfonium salt. Specifically, ethanol or propylene glycol is contained in the range of 0.001 to 0.1 v / v%. The ethanol and propylene glycol may be added to the extract during tea beverage preparation, and may be added simultaneously with the methyl methionine sulfonium salt. In addition, it is also possible to add both of these ethanol and propylene glycol in combination.
＜ＵＨＴ殺菌＞
本発明では、容器詰茶飲料の製造において用いられる加熱殺菌手段として、ＵＨＴ殺菌が用いられる。ＵＨＴ殺菌は、超高温短時間で殺菌する方法であり、ＰＥＴボトル詰清涼飲料製造の際などの殺菌方法として広く用いられている。本発明の容器詰茶飲料の製造方法においては、このＵＨＴ殺菌をおこなう際に、特定のＦ値範囲で加熱殺菌することが必要となる。Ｆ値とは、基準温度で一定数の微生物を死滅させるのに要する加熱時間（分）であって、通常１２１．１℃における加熱時間をいう。たとえば、Ｆ＝１と同等の殺菌条件とは、１１１．１℃では１０分、１２１．１℃では１分、Ｆ＝２０と同等の殺菌条件とは、１２１．１℃では２０分、１３７．２℃では３０秒のように設定できる。なお本発明でＵＨＴ殺菌をおこなう際には、加熱温度は１１０℃〜１４５℃程度に設定することが好ましく、１２４℃〜１４５℃程度に設定することがより好ましい。ＵＨＴ殺菌機を用いて上記条件で殺菌を行う場合は、上記条件を実際に担保できる温度と時間を設定する。
<UHT sterilization>
In the present invention, UHT sterilization is used as a heat sterilization means used in the production of a packaged tea beverage. UHT sterilization is a method of sterilizing in an ultra-high temperature and short time, and is widely used as a sterilization method such as in the production of PET bottle-packed soft drinks. In the method for producing a packaged tea beverage of the present invention, when performing this UHT sterilization, it is necessary to perform heat sterilization in a specific F-number range. The F value is a heating time (minute) required to kill a fixed number of microorganisms at a reference temperature, and is usually a heating time at 121.1 ° C. For example, sterilization conditions equivalent to F = 1 are 10 minutes at 111.1 ° C., 1 minute at 121.1 ° C., and sterilization conditions equivalent to F = 20 are 20 minutes at 121.1 ° C., 137. It can be set to 30 seconds at 2 ° C. In addition, when performing UHT sterilization by this invention, it is preferable to set heating temperature to about 110 degreeC-145 degreeC, and it is more preferable to set to 124 degreeC-145 degreeC. When sterilization is performed under the above conditions using a UHT sterilizer, the temperature and time at which the above conditions can actually be secured are set.
＜ＵＨＴ殺菌条件＞
本発明の容器詰茶飲料の製造においては、以下のＵＨＴ殺菌条件において、加熱殺菌が行われる。
（１）メチルメチオニンスルホニウム塩添加（エタノール、プロピレングリコール無添加）：Ｆ値１０〜２０の条件で、加熱殺菌。
上記加熱殺菌の範囲以外では、保存するに従い、旨味が漸減するほか、同時に劣化臭が増加するので、製造後、長期間に渡って流通、販売される容器詰茶飲料としては相応しくない。
（２）メチルメチオニンスルホニウム塩添加＋エタノール（０．００１〜０．１ｖ／ｖ％）添加：Ｆ値１〜２０の条件で、加熱殺菌。
上記加熱殺菌の範囲以外では、保存するに従い、旨味が漸減するほか、同時に劣化臭が増加するので、製造後、長期間に渡って流通、販売される容器詰茶飲料としては相応しくない。
（３）メチルメチオニンスルホニウム塩添加＋プロピレングリコール（０．００１〜０．１ｖ／ｖ％）添加：Ｆ値１〜２０の条件で、加熱殺菌。
上記加熱殺菌の範囲以外では、保存するに従い、旨味が漸減するほか、同時に劣化臭が増加するので、製造後、長期間に渡って流通、販売される容器詰茶飲料としては相応しくない。
<UHT sterilization conditions>
In the production of the packaged tea beverage of the present invention, heat sterilization is performed under the following UHT sterilization conditions.
(1) Methyl methionine sulfonium salt addition (ethanol, no propylene glycol addition): Heat sterilization on the conditions of F value 10-20.
Outside the range of the above-mentioned heat sterilization, the umami taste gradually decreases as it is stored, and at the same time the deterioration odor increases, so it is not suitable as a container-packed tea beverage distributed and sold for a long time after production.
(2) Methyl methionine sulfonium salt addition + ethanol (0.001 to 0.1 v / v%) addition: heat sterilization under the conditions of F value 1 to 20.
Outside the range of the above-mentioned heat sterilization, the umami taste gradually decreases as it is stored, and at the same time the deterioration odor increases, so it is not suitable as a container-packed tea beverage distributed and sold for a long time after production.
(3) Addition of methyl methionine sulfonium salt + addition of propylene glycol (0.001 to 0.1 v / v%): heat sterilization under the condition of F value 1 to 20.
Outside the range of the above-mentioned heat sterilization, the umami taste gradually decreases as it is stored, and at the same time the deterioration odor increases, so it is not suitable as a container-packed tea beverage distributed and sold for a long time after production.
＜容器詰茶飲料＞
ＵＨＴ殺菌した茶飲料を、常法に従って、ＰＥＴボトル、紙容器、ビン容器、缶容器などの容器に充填することで、容器詰茶飲料を製造することができる。本発明方法で製造した茶飲料は、長期間保存しても、劣化臭が増加しにくく、香味、旨味に優れている。なお、ＵＨＴ殺菌の特性を生かす面からＰＥＴボトルに充填することが最も好ましい。
<Container-packed tea beverage>
Container-packed tea beverages can be produced by filling UHT-sterilized tea beverages into containers such as PET bottles, paper containers, bottle containers, can containers and the like according to a conventional method. The tea beverage produced by the method of the present invention is less likely to increase the deterioration odor even when stored for a long time, and is excellent in flavor and umami taste. In addition, it is most preferable to fill in a PET bottle from the surface which utilizes the characteristic of UHT sterilization.
以下、実施例により本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 Hereinafter, the present invention will be more specifically described by way of examples, but the technical scope of the present invention is not limited to these examples.
［実施例１〜２、比較例１〜５］ [Examples 1-2, Comparative Examples 1-5]
＜調製例（１）＞茶飲料調合液の調製
緑茶葉２００ｇに対して７０℃の熱水８０００ｇを添加し、適宜攪拌しながら６分間抽出した。固液分離し、１０℃まで冷却した後に遠心分離処理を行った後、イオン交換水で８０００ｇに調整して緑茶抽出液を得た。さらに、この得られた緑茶抽出液１０００ｇに対して、Ｌ−アスコルビン酸を４０ｍｇ／茶飲料１００ｍＬとなるように添加してから、炭酸水素ナトリウムでｐＨを６．５に調整後、最終的に２５００ｇとなるようにイオン交換水を添加して、茶飲料調合液（対照）を調製した。一方、使用する緑茶抽出液を６０００ｇにする点、メチルメチオニンスルホニウムクロライド（ＭＭＳ）（浜理薬品工業株式会社製）を０．００１ｗ／ｗ％となるように添加する点、最終液量を１５０００ｇとする点以外は全く同様にして茶飲料調合液（試験区）を調製した。これら茶飲料調合液の総ポリフェノール量は７０ｍｇ／１００ｍｌであり、メチルメチオニンスルホニウムクロライドの添加量は茶飲料中に含まれる茶由来の総ポリフェノール１重量部に対して、０．０１４３重量部に相当する。
Preparation Example (1) Preparation of Tea Beverage Preparation Liquid 8000 g of hot water at 70 ° C. was added to 200 g of green tea leaves, and extraction was performed for 6 minutes while stirring as appropriate. The mixture was subjected to solid-liquid separation, cooled to 10 ° C., and then subjected to centrifugation, and then adjusted to 8000 g with ion exchanged water to obtain a green tea extract. Furthermore, after adding L-ascorbic acid so that it may be set to 40 mg / 100 mL of tea beverages with respect to 1000 g of this obtained green tea extract liquid, after adjusting pH to 6.5 with sodium hydrogen carbonate, it is 2500 g finally Ion-exchanged water was added as follows to prepare a tea beverage preparation (control). On the other hand, the green tea extract to be used is 6000 g, methyl methionine sulfonium chloride (MMS) (manufactured by Hamari Pharmaceutical Co., Ltd.) is added so as to be 0.001 w / w%, and the final liquid amount is 15000 g A tea beverage preparation (test area) was prepared in exactly the same manner as described above except for the above. The total polyphenol content of these tea beverage preparations is 70 mg / 100 ml, and the addition amount of methyl methionine sulfonium chloride corresponds to 0.0143 parts by weight with respect to 1 part by weight of total tea-derived polyphenols contained in the tea beverage. .
＜ＵＨＴ殺菌条件＞ <UHT sterilization conditions>
（実施例１〜２、比較例１〜４）
得られたそれぞれの茶飲料調合液を用いて、表１に示す条件でＵＨＴ殺菌をおこなった。ＵＨＴ殺菌機の条件は、表１の殺菌条件を実際に担保できるように温度と時間を設定した。ＵＨＴ殺菌はＦ値が１〜４０の範囲で行い、殺菌後は、ＰＥＴボトルに充填して容器詰茶飲料とした。
(Examples 1-2, comparative examples 1-4)
UHT sterilization was performed on the conditions shown in Table 1 using each obtained tea-drink preparation liquid. The conditions of the UHT sterilizer were set at temperatures and times such that the sterilization conditions in Table 1 could actually be secured. UHT sterilization was performed in the range of F value of 1 to 40, and after sterilization, it was filled in a PET bottle to make a container-packed tea beverage.
（比較例５）
得られた茶飲料調合液（試験区）をレトルト缶に充填した後、表２に示す条件でレトルト殺菌をおこなった。レトルト殺菌機の条件は、表２の殺菌条件を実際に担保できるように温度と時間を設定した。
(Comparative example 5)
The obtained tea beverage mixture (test area) was filled in a retort can, and then retort sterilization was performed under the conditions shown in Table 2. The conditions of the retort sterilizer were set at temperatures and times such that the sterilization conditions in Table 2 could actually be secured.
＜官能評価（１）＞
製造した容器詰緑茶飲料を訓練されたパネリスト５名により官能評価を行った。また、４５℃保存庫に保存して、製造２週間後、４週間後にも同様に官能評価をおこなった。香味評価（旨味）は、比較例１の製造後保存０週間を対照（５点満点中の１点）として、緑茶飲料の香味を構成する旨味の強度を評価した。すなわち、評価素点は次の通りである：１点は「旨味が対照と同等である」、２点は「旨味が対照より若干強い程度」、３点は「旨味が対照より強いまたは優れている」、４点は「旨味が対照より明らかに強いまたは優れている」、５点は「旨味が対照より著しく強いまたは優れている」とした。これらの評価素点はさらに、下記の評価基準でレベル分けした。香味の評価基準は次の通りである：◎が最も緑茶飲料としての旨味が優れており、○、△、及び×の順に従って、旨味の強度が弱くなり、△及び×は、緑茶飲料として旨味増強効果が不十分なものである。また、香味評価（劣化臭）は、比較例１の製造後保存０週間を対照（５点満点中の１点）として、保存期間中に生成される緑茶飲料の劣化臭の強度を評価した。
<Sensory evaluation (1)>
The sensory evaluation was performed by five trained panelists on the manufactured containerized green tea beverage. Moreover, it preserve | saved at 45 degreeC storage and performed sensory evaluation similarly 2 weeks after manufacture, and 4 weeks after. Flavor evaluation (Umami taste) evaluated the intensity | strength of the umami which comprises the flavor of a green tea beverage by making preservation 0 week after manufacture of Comparative Example 1 into a control (1 point in 5 full marks). That is, the evaluation score is as follows: 1 point "the umami is equivalent to the control", 2 points "the umami is slightly stronger than the control", 3 points "the umami is stronger or better than the control 4 points are "the umami is clearly stronger or better than the control" and 5 points are "the umami is significantly stronger or better than the control". These evaluation scores were further divided into levels according to the following evaluation criteria. The evaluation criteria of the flavor are as follows: ◎ is the most excellent in taste as a green tea beverage, the strength of the taste becomes weaker in the order of 、, 、, and ×, and 及 び and x are umami as a green tea beverage The enhancement effect is insufficient. Moreover, the flavor evaluation (deteriorated odor) evaluated the intensity | strength of the deterioration odor of the green tea drink produced | generated during a storage period by making storage 0 week after manufacture of Comparative Example 1 into a control (1 point in 5 full marks).
すなわち、評価素点は次の通りである：１点は「対照と同等である」、２点は「対照より微妙な劣化臭を感じるが許容できる」、３点は「対照より強い劣化臭を感じる」、４点は「対照より明らかに強い劣化臭を感じる」、５点は「対照より著しく強い劣化臭を感じる」とした。これらの評価素点はさらに、下記の評価基準でレベル分けした。香味の評価基準は次の通りである：◎が最も対照の香味に近く、○、△、及び×の順に従って、対照からの香味の変化が大きくなるものであり、△及び×は、緑茶飲料として劣化臭が許容しがたいものである。 That is, the evaluation score is as follows: 1 point is “equivalent to the control”, 2 points “it is acceptable to feel subtle deterioration odor than the control but acceptable” 3 points “the deterioration odor stronger than the control "Feeling", 4 points "have a clearly strong smell of deterioration from the control", 5 points "to feel a noticeably strong deterioration odor than the control". These evaluation scores were further divided into levels according to the following evaluation criteria. The evaluation criteria for flavor are as follows: ◎ is the closest to the control flavor, and the change in flavor from the control increases in the order of 、, 、, and △, and △ and x are green tea beverages As the deterioration odor is unacceptable.
＜評価基準（旨味）＞
◎：（５段階評価で３．５点以上）
○：（５段階評価で３点以上３．５点未満）
△：（５段階評価で２．５点以上３点未満）
×：（５段階評価で２．５点未満）
<Evaluation criteria (Umami)>
:: (3.5 points or more on the scale of 3.5)
○: (3 points or more and less than 3.5 points in 5-point evaluation)
:: (2.5 points or more and less than 3 points in 5-point evaluation)
X: (less than 2.5 points in five ratings)
＜評価基準（劣化臭）＞
◎：（５段階評価で２．５点未満）
○：（５段階評価で２．５点以上３．０点未満）
△：（５段階評価で３．０点以上３．５点未満）
×：（５段階評価で３．５点以上）
<Evaluation criteria (deteriorated odor)>
:: (less than 2.5 points in 5 steps)
○: (2.5 points or more and less than 3.0 points in 5-point evaluation)
:: (3.0 points or more and less than 3.5 points in 5-point evaluation)
X: (3.5 points or more in the 5-step evaluation)
香味評価の結果を表３に示す。メチルメチオニンスルホニウムクロライドを添加した茶飲料において、比較例４及び５は、製造直後はいずれも旨味が増強されていたが、保存するに従って旨味の強度が著しく低下してしまった。また同時に劣化臭が増加していた。比較例２及び３は、製造直後の旨味の増強が十分ではなかった。一方、実施例の容器詰茶飲料においては、製造直後だけでなく、一定期間保存後も旨味の増強が維持されており、劣化臭の増加も抑えられていた。 The results of flavor evaluation are shown in Table 3. In the tea beverages to which methyl methionine sulfonium chloride was added, although the umami taste was enhanced immediately after the production of each of Comparative Examples 4 and 5, the umami intensity was significantly reduced as it was stored. At the same time, the deterioration odor increased. In Comparative Examples 2 and 3, enhancement of the taste immediately after production was not sufficient. On the other hand, in the container-packed tea beverage of the example, the enhancement of umami taste was maintained not only immediately after the production but also after storage for a certain period, and the increase of the deterioration odor was also suppressed.
［実施例３〜１４、比較例６〜８］ [Examples 3-14, Comparative Examples 6-8]
＜調製例（２）（エタノール添加茶飲料調合液の調製［１］）＞
エタノールを最終液量に対して０．００１ｖ／ｖ％となるように添加した以外は、調製例（１）の茶飲料調合液（試験区；ＭＭＳ０．００１ｗ／ｗ％添加）と同様に調合液を調製した。
Preparation Example (2) (Preparation of Preparation Solution for Ethanol Added Tea Beverage [1])>
A preparation was prepared in the same manner as the tea beverage preparation of Preparation Example 1 (test area; MMS 0.001 w / w% added) except that ethanol was added to be 0.001 v / v% relative to the final liquid volume. Was prepared.
＜調製例（３）（エタノール添加茶飲料調合液の調製［２］）＞
エタノールを最終液量に対して０．０１ｖ／ｖ％となるように添加した以外は、調製例（１）の茶飲料調合液（試験区；ＭＭＳ０．００１ｗ／ｗ％添加）と同様に調合液を調製した。
Preparation Example (3) (Preparation of Preparation Solution for Ethanol Added Tea Beverage [2])>
A preparation was prepared in the same manner as the tea beverage preparation of Preparation Example 1 (test area; MMS 0.001 w / w% added) except that ethanol was added to be 0.01 v / v% relative to the final liquid volume. Was prepared.
＜調製例（４）（エタノール添加茶飲料調合液の調製［３］＞
エタノールを最終液量に対して０．１ｖ／ｖ％となるように添加した以外は、調製例（１）の茶飲料調合液（試験区；ＭＭＳ０．００１ｗ／ｗ％添加）と同様に調合液を調製した。
Preparation Example 4 Preparation of Preparation Solution for Ethanol-Added Tea Beverage [3]
A preparation was prepared in the same manner as the tea beverage preparation of Preparation Example 1 (test area; MMS 0.001 w / w% added) except that ethanol was added to 0.1 v / v% relative to the final liquid volume. Was prepared.
＜ＵＨＴ殺菌条件＞
得られた茶調合液について、表４の条件でＵＨＴ殺菌を行ってＰＥＴボトルに充填して容器詰茶飲料を製造した。ＵＨＴ殺菌機の条件は、表４の殺菌条件を実際に担保できるように温度と時間を設定した。
<UHT sterilization conditions>
About the obtained tea preparation liquid, UHT sterilization was performed on condition of Table 4, and it filled with the PET bottle, and manufactured the container-packed tea beverage. The conditions of the UHT sterilizer were set at temperatures and times such that the sterilization conditions in Table 4 could actually be secured.
＜官能評価（２）＞
実施例３〜１４および比較例６〜８の容器詰茶飲料について官能評価（１）と同様に官能評価をおこなった。結果を表５に示す。エタノールを０．００１ｖ／ｖ％、０．０１ｖ／ｖ％若しくは０．１ｖ／ｖ％添加すると、Ｆ値が１〜１０であっても、エタノールを添加しない場合のＦ値１０〜２０と同様に、メチルメチオニンスルホニウムクロライド添加により増強された優れた香味、旨味が製造直後だけでなく、一定期間保存後も持続していた。また劣化臭の増加も抑えられていた。
<Sensory evaluation (2)>
About the container-packed tea beverages of Examples 3-14 and Comparative Examples 6-8, sensory evaluation was performed similarly to sensory evaluation (1). The results are shown in Table 5. When 0.001 v / v%, 0.01 v / v% or 0.1 v / v% of ethanol is added, even if the F value is 1 to 10, it is the same as the F value 10 to 20 when no ethanol is added An excellent flavor enhanced by the addition of methyl methionine sulfonium chloride and umami were maintained not only immediately after production but also after storage for a certain period. In addition, the increase in deterioration odor was also suppressed.
［実施例１５〜１８、比較例９］ [Examples 15 to 18, Comparative Example 9]
＜調製例（５）（プロピレングリコール添加茶飲料調合液の調製）＞
プロピレングリコール（ＰＧ）を最終液量に対して０．１ｖ／ｖ％となるように添加した以外は、調製例（１）の茶飲料調合液（試験区；ＭＭＳ０．００１ｗ／ｗ％添加）と同様に調合液を調製した。
Preparation Example 5 Preparation of a Propylene Glycol-Added Tea Beverage Preparation
The tea beverage mixture of Preparation Example (1) (test area; MMS 0.001 w / w% added) except that propylene glycol (PG) was added to be 0.1 v / v% relative to the final liquid volume The preparation was similarly prepared.
＜ＵＨＴ殺菌条件＞
得られた茶調合液について、表６の条件でＵＨＴ殺菌を行ってＰＥＴボトルに充填して容器詰茶飲料を製造した。ＵＨＴ殺菌機の条件は、表６の殺菌条件を実際に担保できるように温度と時間を設定した。
<UHT sterilization conditions>
About the obtained tea preparation liquid, UHT sterilization was performed on condition of Table 6, it filled with the PET bottle, and the container-packed tea beverage was manufactured. The conditions of the UHT sterilizer were set at temperatures and times such that the sterilization conditions in Table 6 could actually be secured.
＜官能評価（３）＞
実施例１５〜１８及び比較例９の容器詰茶飲料について官能評価（１）及び（２）と同様に官能評価を行った。結果を表７に示す。プロピレングリコールを添加すると、Ｆ値が１〜１０であっても、プロピレングリコールを添加しない場合のＦ値１０〜２０と同様に、メチルメチオニンスルホニウムクロライド添加による増強された優れた香味および旨味が製造直後だけでなく、一定期間保存後も持続していた。また、劣化臭の増加も抑えられていた。
<Sensory evaluation (3)>
The container-packed tea beverages of Examples 15 to 18 and Comparative Example 9 were subjected to sensory evaluation in the same manner as the sensory evaluations (1) and (2). The results are shown in Table 7. When propylene glycol is added, even if the F value is 1 to 10, like the F value of 10 to 20 when no propylene glycol is added, the enhanced excellent flavor and umami by the addition of methyl methionine sulfonium chloride are immediately after production Not only did they persist after storage for a certain period. Moreover, the increase in the deterioration odor was also suppressed.
本発明は、容器詰茶飲料の製造時の加熱殺菌処理により低下する茶飲料の香味及び旨味を補完、増強し、かつ、その優れた香味及び旨味を、劣化臭の増加を抑えつつ、製造後も長期間持続できる、容器詰茶飲容器詰茶飲料を提供する。
The present invention complements and enhances the flavor and umami of the tea beverage which is reduced by the heat sterilization process at the time of producing the container-packed tea beverage, and its excellent flavor and umami after the production while suppressing the increase of the deterioration odor. Also, the present invention provides container-packed tea beverage container-packed tea beverage that can last for a long time.
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| SG11202005013PA (en) * | 2017-12-28 | 2020-07-29 | Suntory Holdings Ltd | Packaged beverage |
| KR102400682B1 (en) | 2019-03-13 | 2022-05-20 | 카오카부시키가이샤 | beverage composition |
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| JP3698037B2 (en) * | 2000-09-12 | 2005-09-21 | 東洋製罐株式会社 | Method for producing containerized tea beverage |
| JP2005143467A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Green tea flavored composition |
| JP2012130314A (en) * | 2010-12-22 | 2012-07-12 | Kirin Beverage Corp | Packaged tea beverage enriched in flavor and taste and production method thereof |
| JP5184711B1 (en) * | 2012-07-09 | 2013-04-17 | 株式会社日本サンガリアベバレッジカンパニー | Beverage composition and containerized beverage |
| JP2014077067A (en) * | 2012-10-11 | 2014-05-01 | Ogawa & Co Ltd | Production method of dairy flavor |
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