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Roasted oolong tea and tea drink using same

An oolong tea beverage and a technology for oolong tea, which are applied in the field of tea beverages, can solve the problems such as the reduction of oolong tea's floral aroma and the inability to suppress quality deterioration, and achieve the effect of suppressing flavor deterioration.

Inactive Publication Date: 2012-05-09
SUNTORY HLDG LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Containerized oolong tea beverages are produced in the same way, but only by adding sodium bicarbonate and ascorbic acid, etc., cannot suppress the deterioration of quality during heat sterilization and long-term storage.

Method used

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  • Roasted oolong tea and tea drink using same
  • Roasted oolong tea and tea drink using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1: the manufacture of baked oolong tea

[0041] The raw tea of ​​oolong tea leaves (Narcissus species) was used, and the stem part was recovered, crushed to a size of 3 to 10 mm, and dried with hot air (ordinary heating) at 120° C. for 45 minutes. The moisture content after drying is 5% or less. Then, the dried stalk tea (100 g) was put into a drum roaster whose internal temperature was heated to about 180° C., and roasted for about 5 minutes. Finally, when the tea product temperature reaches 145°C, it is taken out, cooled, and made into baked oolong tea.

Embodiment 2

[0042] Embodiment 2: roasted oolong tea extract

[0043] 10 g of the roasted oolong tea obtained in Example 1 was extracted with 1 L of hot water (90° C.) for 5 minutes. In addition, the stem tea obtained by recovering the stem tea part from raw tea (non-roasted) and the stem tea obtained by drying the stem tea with hot air (normal heating) were used without the direct fire roasting treatment of Example 1. , and extract in the same way. Aroma components of the obtained extract were carried out using the SBSE (Stir Bar Sorptive Extraction: Stir Bar Sorptive Extraction) method, using a Twister (a stir bar obtained by coating polydimethylsiloxane on a stir bar; manufactured by GERSTEL Co., Ltd.) Stir adsorption for analysis. Analysis conditions are as follows.

[0044] (Adjustment of Analytical Samples)

[0045] Sample (weighing): 10g

[0046] Adsorption temperature: 25°C (room temperature)

[0047] Adsorption time: 30 minutes

[0048] (Analytical Instruments and Conditi...

Embodiment 3

[0068] Example 3. Containerized tea beverage

[0069] 1 g of the roasted oolong tea produced in Example 1 was mixed with 59 g of mixed tea leaves of narcissus and color species, and used as an extraction material. Use 1.2 L of hot water at 90°C, extract with stirring for 5 minutes, collect the extract, roughly filter it, cool it to below 20°C, filter it by centrifugation, add ascorbic acid (the final blending amount is 300ppm), Sodium bicarbonate is then added to bring the tea beverage to a pH of around 6.0. Water was added to 5 L to prepare a blended solution, which was sterilized at 140° C. for 15 seconds and filled into cans at 82° C. to obtain an oolong tea beverage (beverage to which roasted oolong tea was added). For comparison, a tea beverage (ordinary oolong tea beverage) was prepared in the same manner using mixed tea leaves (60 g) to which no roasted oolong tea, ie, narcissus and color seeds were added. Sensory evaluation was performed on the aroma of the freshly...

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PUM

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Abstract

Disclosed are roasted oolong tea leaves, which are obtained by roasting an oolong tea material on an open fire, and a tea drink using the same. Specifically disclosed is a tea drink packed in a container in which the degradation of the aroma is prevented during storage. It is possible to provide a oolong tea drink packed in a container which sustains a rich floral aroma even after sterilizing by heating and storing over a long period of time and in which the degradation of the flavor is prevented during storage.

Description

technical field [0001] The present invention relates to roasted oolong tea leaves obtained by directly roasting oolong tea and tea beverages using the same, and particularly relates to container-packed tea beverages in which deterioration of aroma during storage is suppressed. Background technique [0002] Tea is centered in Asia and is widely cultivated in countries all over the world. As the three major non-alcoholic beverages alongside coffee and cocoa, tea is widely consumed by people all over the world. Tea beverages are not only sugar-free, but also have health-maintaining functions represented by antioxidant and anti-cancer effects. Along with the health boom in recent years, the demand for tea beverages has increased significantly. [0003] Tea can be roughly divided into three types: non-fermented tea (green tea), fully fermented tea (black tea), and semi-fermented tea (oolong tea, etc.). They all use the leaves of the tea tree (scientific name: Camellia sinensis) ...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/06
CPCA23F3/06A23F3/18
Inventor 山西康弘
Owner SUNTORY HLDG LTD