JP5462002B2 - Method for producing tea extract - Google Patents

Description

  The present invention relates to a method for producing a tea extract.

  Due to the diversification of consumer preferences and health-conscious enhancements, tea beverages made from multiple tea leaves and grains are drawing attention. As a method for producing such a tea beverage, for example, among a plurality of tea ingredients having different extraction times such as green tea, brown rice, wheat, etc., a method of batch extraction by adding them to extraction water in order from the one with the longer extraction time is known. (Patent Document 1). However, this method requires a lot of work and load because the tea material is intermittently introduced into a plurality of times, and the extraction progresses during the tea material input operation. There was a problem that it was difficult to ensure quality.

  In order to solve such a problem, a method has been proposed in which a plurality of tea leaves are stacked in a column type extractor in order of increasing bulk density and extracted (Patent Document 2).

JP 2003-310160 A JP 2009-82110 A

Although the method described in Patent Document 2 is effective for obtaining a tea extract having a good flavor, some tea ingredients float during extraction due to the types and combinations of tea ingredients, and the stability of the extraction operation is reduced. There was something to do.
Therefore, the subject of this invention is providing the manufacturing method of the tea extract which can use the some tea raw material, suppress the floating of the tea raw material at the time of extraction, and can extract stably. Moreover, the subject of this invention is providing the container-packed tea drink using the tea extract obtained by the said manufacturing method.

  Therefore, the present inventor has made various studies on extraction means using a plurality of tea raw materials, and charged a plurality of tea raw materials into a column type extractor on a predetermined basis, and then supplying extraction water, It was found that the tea extract can be stably produced by suppressing the floating of the tea raw material.

  That is, the present invention relates to a tea extract that charges three or more kinds of tea ingredients in a layer on a tea holding plate mounted in a column type extractor, supplies the extraction water into the extractor, and discharges the tea extract. A method for producing a tea extract, comprising comparing the wet density of each of three or more types of tea ingredients and charging any one tea ingredient in the uppermost layer, excluding the tea ingredients having a maximum and minimum wet density. A manufacturing method is provided.

  The present invention also provides a packaged tea beverage obtained by filling a tea extract obtained by the above production method into a container as it is, or concentrating or diluting and filling the container.

  According to the present invention, since the floating of the tea raw material during extraction is suppressed, a tea extract is produced stably and efficiently without causing clogging or single flow (the supply water flows unevenly between the tea raw materials). can do. In addition, by using the tea extract, it is possible to provide a packaged tea beverage having a good flavor and easy to drink.

It is a figure which shows typically the state which prepared the tea raw material in the column type extractor. It is a figure which shows typically the state which is supplying the extraction water by the upward flow from the lower part of an extractor. It is a figure which shows typically the state which is extracting the tea extract from the extractor lower part, showering the extraction water from the extractor upper part.

[Method for producing tea extract]
In the method for producing a tea extract according to the present invention, the wet density is the maximum value and the minimum value among the three or more kinds of tea materials having different wet density on the tea holding plate mounted in the column type extractor. Tea ingredients are sequentially laminated so that any one tea ingredient, excluding the tea ingredients, forms the uppermost layer (first step).
Prior to this step, a column type extractor is prepared. The column type extractor is not particularly limited as long as it has a tea holding plate for holding a tea raw material inside, a supply port for extraction water, and a discharge port for tea extract. A type that supplies extraction water from the top of the extractor, a type that supplies extraction water from the bottom, or a type that can supply extraction water from both can be used.

Specifically, the column type extractor shown in FIG. 1 is preferably used. An extractor 1 shown in FIG. 1 includes a valve 2 for supplying extraction water from the lower part, a shower nozzle 3 for supplying extraction water from the upper part, and a valve 4 for discharging tea extract. Yes. The shower nozzle 3 preferably has a mechanism capable of adjusting the nozzle angle and height so that the extraction water is sprayed uniformly on the upper surface of the tea material. Commercially available products may be used as the column type extractor, for example, SK-EXT10, SK-EXT-15 (manufactured by Mitomo Equipment Co., Ltd.), TEX1512, TEX2015 (manufactured by Izumi Food Machinery Co., Ltd.), etc. Is done.
The shape of the column type extractor is not particularly limited, but a cylindrical one is preferably used. Further, the volume of the column type extractor is not particularly limited, and can be appropriately selected according to the production scale.
In the extractor 1, a tea holding plate 5 for holding a tea raw material is mounted. The tea holding plate 5 is not particularly limited as long as it can separate the tea raw material and the tea extract, but is preferably punched metal or wire mesh (mesh), and has various shapes such as flat, conical, and pyramidal shapes. Can be used. Moreover, it is preferable that the mesh size of a wire mesh is 18-100 mesh from the point of isolation | separation of the tea raw material and tea extract which were substantially prepared.

  Next, a tea raw material is prepared. As the tea material, three or more kinds of tea materials having different wetting densities are used in any combination. Further, the same kind of tea raw material may be used as long as the wet density is different. Here, “wetting density” in the present specification refers to that measured by the method described in the examples below.

  Examples of the tea raw material include green tea, oolong tea, black tea, rice, wheat, beans, buckwheat, and minor grains. Here, “green tea, oolong tea, black tea” in this specification refers to a tea raw material for obtaining the tea extract, not a tea extract used for drinking.

As the green tea, the genus Camellia, for example, C. sinensis, C. assamica, Yabukita seeds, or tea made from those hybrids, sencha, bancha, gyokuro, tencha, kettle tea, stem tea, Examples include stick tea and bud tea. In addition, these may be subjected to fire processing.
In addition, examples of Oolong tea or black tea include tea made from the genus Camellia, for example, C. sinensis, C. assamica, Yabukita species, or teas obtained from these hybrids through a semi-fermentation or fermentation process.
Examples of rice include brown rice and the like, and examples of wheat include barley, wheat and wheat. Examples of beans include soybeans, black beans, broad beans, kidney beans, red beans, cowpeas, peanuts, peas, and mungbeans. Examples of buckwheat include buckwheat and tartary buckwheat. Further, examples of the cereals include corn, white sesame, black sesame, millet, millet, millet and the like.

  Among them, from the viewpoint of flavor, green tea, oolong tea, rice, wheat, beans, buckwheat and millet are preferably used as the tea material, and at least selected from rice, wheat, beans and millet It is particularly preferred to include one grain raw material, and only the grain raw material may be used. The grain raw material may be roasted, pre-gelatinized, or germinated. Furthermore, you may use what was grind | pulverized with the grinder as a grain raw material. The size of the grain raw material to be pulverized can be appropriately selected.

  Next, three or more kinds are selected from the tea raw materials so as to obtain a desired flavor, and their wetting density is measured to determine the order of preparation. In addition, even if it is the tea material of the same kind, the wetting density of the tea material is not uniform depending on the variety, production area, size (grinding method), and the like. Moreover, when the wet density of the selected tea raw materials is the same, the order of charging the tea raw materials can be appropriately selected. An example of the wet density of the tea raw material is green tea leaf: 0.86 g / mL, coarsely ground corn: 2.11 g / mL, coarsely ground soybean: 0.77 g / mL, finely ground wheat: 1.07 g / mL , Pregelatinized barley: 0.32 g / mL, barley: 0.91 g / mL, germinated brown rice: 0.74 g / mL.

  Next, three or more selected tea ingredients are sequentially stacked on the tea holding plate in the column-type extractor, and the wet density of the selected tea ingredients is compared, and the wet density is the maximum value and the minimum value. Laminate so that any one of the tea ingredients excluding the tea ingredients forms the top layer. Thereby, the tea raw material charged to the uppermost layer functions as a weight, and the floating of the tea raw material at the time of extraction can be suppressed.

  The wet density of the tea material to be charged in the uppermost layer is preferably 0.4 g / mL or more larger than the one with the minimum wet density among the tea materials used from the viewpoint of suppressing the floating of the tea material during extraction. Specifically, 0.4 g / mL to 1.6 g / mL, 0.5 g / mL to 1.5 g / mL, 0.6 g / mL to 1.2 g / mL, particularly 0. It is preferable that it is 7 g / mL or more and 1.1 g / mL or less.

  On the other hand, it is preferable that the lowermost layer is charged with either one of the tea raw materials excluding the tea raw material charged in the uppermost layer and the tea raw material with the lowest wetting density by comparing the wet density of the tea raw materials used. Thereby, the tea raw material becomes more difficult to float at the time of extraction, and compaction can be suppressed and blockage can be prevented. Note that the tea raw material charged in the lowermost layer can be arbitrarily selected unless the wet density is the minimum value.

  The wet density of the tea material to be fed into the lowermost layer is preferably relatively low among the tea materials to be used, and particularly preferably tea to be fed into the uppermost layer among the selected tea materials from the viewpoint of suppressing clogging during extraction. It is lower than the wet density of the raw material. Specifically, as a tea material to be charged in the lowermost layer, a tea material having a wet density of preferably 0.4 g / mL or more, more preferably 0.5 g / mL or more, particularly preferably 0.6 g / mL or more, It is preferable to select one lower than the wet density of the tea material charged in the uppermost layer. The upper limit of the wetting density is preferably 1.7 g / mL, more preferably 1.5 g / mL, and particularly preferably 1, 3 g / mL from the viewpoint of suppressing clogging during extraction.

  Moreover, the preparation order of the tea raw material which should form intermediate | middle layers other than the uppermost layer and the lowermost layer is not specifically limited, It can determine suitably.

The amount of tea raw material that forms each layer can be appropriately selected so as to obtain a desired flavor, but the amount of tea raw material in the uppermost layer is 15% by mass with respect to the total mass of all tea raw materials. As mentioned above, it is further preferable that it is 18 mass% or more, especially 20 mass% or more. Thereby, the function as the weight of the tea material of the uppermost layer is enhanced, and the floating of the tea material can be more reliably suppressed. In addition, it is preferable that the upper limit of the charging amount of the uppermost tea material is 80% by mass or less, further 70% by mass or less, particularly 60% by mass or less with respect to the total mass of all tea materials.
On the other hand, when the charging amount of the uppermost tea material is less than 15% by mass with respect to the total mass of all the tea materials, the total charging amount of the uppermost tea material and the adjacent tea material of the layer is It is preferable that it is 15 mass% or more with respect to the total mass of all the tea raw materials, 18 mass% or more, especially 20 mass% or more. As a result, the uppermost layer and the tea material of the layer adjacent to the uppermost layer function integrally as a weight, and the floating of the tea material can be suppressed. In addition, the upper limit of the total charge amount of the tea material of the uppermost layer and the tea material of the layer adjacent thereto is 80% by mass or less, further 70% by mass or less, particularly 60% by mass or less, with respect to the total mass of all tea materials. Preferably there is.

  When charging the tea material, as shown in FIG. 1, the lowermost tea material 6 is charged, the top surface of the tea material 6 is leveled so that the height is uniform, and then the tea material 6 is covered. In the middle layer, the tea material 7 of the intermediate layer is charged, the upper surface of the tea material 7 is leveled so that the height is uniform, and the tea material 8 of the uppermost layer is charged so as to cover the tea material 7, and the height is uniform. A laminating method in which a laminating operation of flattening the upper surface of the tea raw material 8 is preferably employed. Thereby, a tea raw material can be swollen uniformly and flavor and sweetness can fully be drawn out. In addition, when laminating four or more layers of tea raw materials, the intermediate layer is repeatedly prepared by repeatedly charging tea materials so as to cover the tea material 7 of the intermediate layer and leveling them so that the height is uniform. After forming the uppermost layer, the uppermost layer may be formed by the same operation as described above.

Moreover, when the shape of the column type extractor is cylindrical, the ratio h ¹ / d between the total height h ¹ (mm) of the tea raw material at the time of preparation and the column inner diameter d (mm) is 0.1-5. Further, it is preferable to adjust the charging amount so as to be 0.2 to 3, particularly 0.3 to 2.5. Thereby, even when it scales up, the floating of a tea raw material is suppressed and the stable liquid flow state can be ensured. Here, in this specification, the “total height h ¹ of tea raw materials at the time of preparation” refers to the height from the upper surface of the tea holding plate to the upper surface of the uppermost tea raw material, as shown in FIG. When the tea holding plate is not horizontal, the height from the horizontal plane passing through the midpoint in the vertical direction between the highest point and the lowest point of the tea holding plate to the top surface of the uppermost tea material.

Next, extraction water is supplied to the column type extractor (second step).
As extraction water, tap water, distilled water, ion-exchanged water or the like can be appropriately selected and used. Among these, ion exchange water is preferable from the viewpoint of taste. Moreover, you may add organic acids, such as ascorbine sodium, or its salt, inorganic acids, such as sodium hydrogencarbonate, or its salt to extraction water.
The temperature of the water for extraction is preferably 10 to 100 ° C., more preferably 35 to 95 ° C., and particularly preferably 45 to 90 ° C. from the viewpoint of extraction efficiency and flavor. Thereby, the flavor and sweetness-rich tea extract with good flavor can be obtained.

  The supply speed of the extraction water is preferably 10 to 120 mm / min, more preferably 10 to 100 mm / min, and particularly preferably 10 to 90 mm / min as the linear speed of extraction water (flow rate / column cross-sectional area). Thereby, it is possible to stably extract the tea raw material while suppressing the floating of the tea raw material.

  Examples of a method for supplying extraction water include a method of passing water from the lower part of the extractor to the upper part (upflow) or from the upper part of the extractor to the lower part (downflow). From the viewpoint of prevention, an upward flow is preferable.

The extraction water may be supplied until at least a part of the tea raw material is immersed, but the total height h ¹ (mm) of the tea raw material at the time of preparation and the level of the extraction water from the upper surface of the tea holding plate It is preferable to supply the extraction water so that the ratio h ² / h ¹ to the height h ² (mm) is ¹ to 4, more preferably 1 to 2.5, and particularly preferably 1.5 to 2. In this case, as shown in FIG. 2, it is desirable to supply the extraction water 9 in an upward flow from the lower part of the extractor. By setting the ratio h ² / h ¹ within the above range, the tea raw material can be sufficiently swollen. In this step, the extraction water is supplied in an upward flow from the lower part of the extractor, but the extraction water may be supplied from a shower nozzle or the like installed at the upper part of the extractor instead of the supply from the lower part. Thereby, swelling of the tea raw material laminated | stacked on the uppermost layer side can be promoted.

Moreover, in this process, after supplying the extraction water to a predetermined height where the ratio h ² / h ¹ is 1 to 4, the supply of the extraction water may be stopped for a predetermined time. This holding step is preferably performed for 1 to 30 minutes, further 3 to 20 minutes, and particularly 5 to 15 minutes. By providing this holding step, the tea raw material can be sufficiently swollen, and as a result, the flavor and sweetness can be sufficiently extracted.

Next, the tea extract is discharged from the lower part of the column type extractor (third step). In that case, it is preferable to supply extraction water from the upper part of the extractor simultaneously with the discharge of the tea extract. The extraction water from the upper part of the extractor is preferably supplied so that the ratio h ² / h ¹ is in the range of ¹ to 4, and the ratio h ² / h ¹ set in the second step is maintained. It is particularly preferable to carry out as follows. As a method for supplying extraction water from the upper part of the extractor, for example, as shown in FIG. 3, a method in which the extraction water 11 is uniformly sprayed on the liquid surface of the tea extract 10 using a shower nozzle 3 is suitable. Adopted.
The extraction speed of the tea extract is preferably substantially the same as the extraction water supplied from the upper part of the extractor. Specifically, the linear velocity (flow rate / column cross-sectional area) is 10 to 120 mm / min, and further 10 ˜100 mm / min, especially 10˜90 mm / min. The temperature of the extraction water supplied from the upper part of the extractor is preferably 0 to 100 ° C, more preferably 35 to 95 ° C, particularly 45 to 90 ° C.

The residence time of the tea extract is preferably 3 to 10 minutes, more preferably 5 to 8 minutes, and particularly preferably 5 to 7 minutes, from the viewpoint of suppressing the floating of the tea raw material and the flavor during extraction. Here, “residence time” in this specification refers to the time (min) during which the extraction water supplied from the top of the extractor passes the volume occupied by the tea material in the column extractor during extraction.
The extraction magnification of the tea extract, that is, (mass of tea extract) / (total mass of tea raw material) is preferably 5 to 60, more preferably 6 to 50, and particularly preferably 8 to 40. As a result, a tea extract with even better flavor can be obtained.
The tea extract discharged from the column extractor can be filtered and / or centrifuged as necessary after cooling. Thereby, solid content, such as a tea raw material and a contaminant insoluble matter, can be removed from a tea extract. The obtained tea extract is preferably stored at room temperature or lower, further 15 ° C. or lower, particularly 10 ° C. or lower.

[Packed tea beverage]
Since the tea extract obtained by the production method of the present invention has a good flavor, it can be filled into a container as it is, or concentrated or diluted and filled into a container to obtain a packaged tea beverage.

  The container-packed tea beverage of the present invention includes a green tea extract, a concentrate thereof, or a purified product thereof, an antioxidant, a fragrance, various esters, an organic acid, an organic acid salt, an inorganic acid, an inorganic acid salt, an inorganic acid Additives such as salts, pigments, emulsifiers, preservatives, seasonings, sweeteners, acidulants, gums, oils, vitamins, amino acids, fruit juice extracts, vegetable extracts, nectar extracts, pH adjusters, quality stabilizers, etc. 1 type, or 2 or more types can be mix | blended. The concentrate of green tea extract refers to a concentrate obtained by concentrating the green tea extract extracted from tea leaves with hot water or a water-soluble organic solvent to increase the concentration of non-polymer catechins. It is preferable to mix a concentrate of green tea extract and the like into a container-packed tea beverage containing 0.11 to 0.63% by mass of non-polymer catechins because a large amount of non-polymer catechins can be easily ingested. .

  The pH (25 ° C.) of the packaged tea beverage of the present invention is preferably 3 to 7, more preferably 4 to 7, and particularly preferably 5 to 7 from the viewpoint of beverage stability.

  As a container filled with the tea extract of the present invention, a molded container mainly composed of polyethylene terephthalate (so-called PET bottle), a metal can, a paper container combined with a metal foil or a plastic film, and a bottle as in the case of general beverages. And usual packaging containers.

  In addition, the container-packed beverage of the present invention can be sterilized as stipulated by laws and regulations (Food Sanitation Law in Japan) if it can be heat-sterilized after filling into a container such as a metal can. Can be manufactured under certain conditions. For PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as above, for example, after sterilizing at high temperature and short time with a plate heat exchanger, etc. The method can be adopted. Moreover, you may mix | blend another component with the filled container under aseptic conditions. Furthermore, after sterilization by heating under acidic conditions, the pH can be returned to neutrality under aseptic conditions, or after sterilization by heating under neutral conditions, the pH can be returned to acidic conditions under aseptic conditions.

1. Measurement of non-polymer catechins The sample solution was filtered with a filter (0.45 μm), and a high performance liquid chromatograph (model SCL-10AVP) manufactured by Shimadzu Corporation was used, and a packed column L-column TM for octadecyl group introduction liquid chromatograph was used. An ODS (4.6 mmφ × 250 mm: manufactured by the Chemical Substance Evaluation Research Organization) was attached and analyzed by a gradient method at a column temperature of 35 ° C. The mobile phase A solution was a distilled aqueous solution containing 0.1 mol / L of acetic acid, the B solution was an acetonitrile solution containing 0.1 mol / L of acetic acid, the sample injection amount was 20 μL, and the UV detector wavelength was 280 nm. .

2. Measurement of Wet Density Wet density of tea materials used in this example, ie, crushed corn, crushed bean, crushed soybean, barley, brown rice, and pregelatinized barley was measured by the following procedure. The results are shown in Table 1.
(1) 50 g of tea material was put into a 500 mL measuring cylinder, and then hot water at 90 ° C. was added until the capacity reached 500 mL.
(2) The state in which hot water was added was held for 20 minutes to swell the tea raw material, and then the tea raw material that completely settled in water was taken out, the tea raw material was drained, and the mass (g) was measured.
(3) The tea material whose mass was measured was all put into a 200 mL graduated cylinder, the tea material upper surface was flattened, and the volume was measured.
(4) Wet density (g / mL) was determined based on the measured mass and volume.

4). Flavor evaluation About the flavor of the tea extract obtained in each Example and the comparative example 2, the sensory test was performed on the following reference | standard by four panelists, and the final score was determined by consultation after that.

(Evaluation criteria)
A: The fragrance is very good, and it is rich and sweet.
B: Good fragrance, rich and sweet.
C: There are aroma, richness, and sweetness.
D: Fragrance, richness, and sweetness are weak.

Example 1
In a cylindrical column type extractor equipped with an 80-mesh wire mesh (inner diameter 97 mm, volume 3.3 L), 27.4 g of coarsely crushed soybeans with the fourth highest wet density (bottom layer) were charged, and the height was uniform. The soy top is flattened so that it becomes, then 27.4 g of crushed corn having the highest wet density (2nd layer) is added (2nd layer), the top of the corn is flattened so that the height is uniform, and then the wet density Is charged with 54.7 g of the second largest shredded wheat (third layer), flattened the top surface of the wheat so that the height is uniform, and then 164.2 g of germinated brown rice with the fifth highest wet density Feeding (4th layer), flattening the upper surface of germinated brown rice so that the height is uniform, then charging 164.2 g of α-barley with the lowest wetting density (5th layer), so that the height is uniform flatten the top surface Next, 109.4 g of barley having the third highest wet density was charged (uppermost layer), and the upper surface of the barley was flattened so that the height was uniform. At this time, the ratio h ¹ / d between the total height h ¹ (mm) of the tea raw material and the column inner diameter d (mm) was 2.1.

Next, ion-exchanged water heated to 90 ° C. is supplied from the lower part of the column-type extractor at a linear velocity of 66.0 mm / min, and the liquid level height h ² (mm) from the upper surface of the tea holding plate for extraction water, When the ratio h ² / h ¹ to the total height h ¹ (mm) of the tea ingredients reaches 1.9, the supply of ion exchange water from the lower part of the column extractor is stopped and the state is maintained for 10 minutes. did. Next, the tea extract was extracted from the lower part of the extractor at a linear velocity of 66.0 mm / min and simultaneously heated to 90 ° C. from the shower nozzle at the upper part of the extractor so as to maintain the above h ² / h ¹ = 1.9. Ion exchange water was supplied at a linear velocity of 66.0 mm / min.
Then, when the mass of the extracted tea extract became 25 times the total mass of the tea raw material, the liquid passing was terminated. It should be noted that a very good liquid-flowing state was maintained without the tea material floating, clogging, and single-flowing until the liquid-flowing ended.

Example 2
A tea extract was obtained by the same operation as in Example 1 except that the amount of the top layer barley and the germinated brown rice of the fourth layer were changed to the ratios shown in Table 2. In addition, although the tea raw material floated a little by the end of liquid flow, the favorable liquid flow state was maintained without obstruction | occlusion and one piece flow.

Example 3
A tea extract was obtained by the same operation as in Example 1 except that the capacity of the cylindrical column type extractor (inner diameter 700 mm, volume 192 L), the total amount of tea raw material charged, and the ratio of h ¹ / d were changed. . It should be noted that a very good liquid-flowing state was maintained without the tea material floating, clogging, and single-flowing until the liquid-flowing ended.

Example 4
A tea extract was obtained by the same operation as in Example 1, except that the capacity of the cylindrical column type extractor (inner diameter 2000 mm, volume 1800 L), the total amount of tea raw material charged, and the ratio of h ¹ / d were changed. . In addition, although the tea raw material floated a little by the end of liquid flow, the favorable liquid flow state was maintained without obstruction | occlusion and one piece flow.

Example 5
Tea extraction was carried out in the same manner as in Example 4 except that the bottom layer of the coarsely ground soybeans and the fifth layer of pregelatinized barley were changed so that the pregelatinized barley having the lowest wetting density would be the bottom layer. A liquid was obtained. In addition, the tea raw material slightly floated by the end of the liquid flow, and a single flow may occur even if the tea material is not blocked, so that a slightly good liquid flow state was maintained.

Comparative Example 1
The tea extract was prepared in the same manner as in Example 1 except that the stacking order of the second layer of coarse corn and the top layer of barley was changed so that the highest level of coarse corn had the highest wetting density. Although the production was carried out, the extraction of the tea extract became impossible due to the blockage without the mass of the extracted tea extract reaching 25 times the total mass of all the tea ingredients. Therefore, the liquid passing state was judged to be poor, and the liquid passing was terminated.

Comparative Example 2
Except that the stacking order of the fifth layer of the pregelatinized barley and the top layer of the barley was changed so that the pregelatinized barley having the lowest wetting density would be the top layer, Manufactured. In addition, although it did not obstruct | occlude by completion | finish of a liquid flow, the floating of a tea raw material and a single flow produced, and the liquid flow state was inferior.

  Table 2 shows the laminated state of the tea raw materials used in each Example and Comparative Example together with the order of wet density and the charging ratio in all the tea raw materials. In addition, Table 3 shows the production conditions, the liquid passing state, and the evaluation results of the flavor of each Example and Comparative Example.

  In Examples 1 to 5, since the tea raw material hardly floated during extraction, it was possible to efficiently produce a tea extract having a good and stable flavor without greatly impairing the liquid passing state due to blockage or single flow. Among them, Examples 1 and 3 were particularly good. On the other hand, in Comparative Example 1, clogging and single flow occurred due to floating of the tea raw material, making it difficult to extract the tea extract. In Comparative Example 2, even if clogging did not occur, single flow occurred due to floating of the tea raw material.

Example 6
0.05% by mass of ascorbic acid is added to the tea extract obtained in Example 1 and a purified product of green tea extract is blended to adjust the non-polymer catechins to 0.12% by mass to obtain a tea beverage. It was. This tea beverage was UHT sterilized and filled into a PET bottle to obtain a container-packed tea beverage. The obtained packaged tea beverage had a good flavor.

DESCRIPTION OF SYMBOLS 1 Column type extractor 2 Extraction water supply valve 3 Shower nozzle 4 Tea extract discharge valve 5 Tea holding plate 6 First tea raw material 7 Second tea raw material 8 Third tea raw material 9 Extraction water 10 Tea extract 11 Extraction water

Claims (9)

A method for producing a tea extract in which three or more kinds of tea ingredients are charged in layers on a tea holding plate mounted in a column-type extractor, the extraction water is supplied into the extractor and the tea extract is discharged,
A method for producing a tea extract, wherein the wet density of three or more tea ingredients is compared, and any one of the tea ingredients excluding the tea ingredient having the maximum and minimum wet density is charged in the uppermost layer.   The manufacturing method according to claim 1, wherein the tea material charged in the uppermost layer is 0.4 g / mL or more larger than the tea material having a minimum wetting density among the tea materials used.   The wetness density of each of three or more types of tea ingredients is compared, and any one tea ingredient is charged in the lowermost layer, excluding the tea ingredient having a minimum wetting density and the tea ingredient charged in the uppermost layer. Manufacturing method.   The manufacturing method according to claim 1 or 2, wherein the tea raw material charged in the lowermost layer is a tea raw material having a wetting density of 0.4 g / mL or more and lower than the wetting density of the tea raw material charged in the uppermost layer. .   The manufacturing method of any one of Claims 1-4 whose preparation amount of the uppermost tea raw material is 15 mass% or more with respect to the total mass of all the tea raw materials. If the top layer tea ingredients are less than 15% by weight of the total weight of all tea ingredients, the total charge of the top layer tea ingredients and the adjacent tea ingredients is The manufacturing method of any one of Claims 1-4 which is 15 mass% or more with respect to a total mass. When the column type extractor has a cylindrical shape, the ratio (h ¹ / d) between the total charge height h ^{1 of} all tea raw materials and the inner diameter d of the column type extractor is 0.1 to 5. The manufacturing method of any one of Claims 1-6. The extraction water is supplied so that the ratio h ² / h ¹ of the total height h ¹ of the tea raw material at the time of preparation and the liquid surface height h ² of the extraction water from the upper surface of the tea holding plate is 1 to 4. The manufacturing method of any one of Claims 1-7.   A tea-packed tea beverage obtained by filling a tea extract obtained by the production method according to any one of claims 1 to 8 into a container as it is, or concentrating or diluting and filling the container.

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